Hobo Pack of New Potatoes, Red Onion and Orange

Name: Hobo Pack of New Potatoes, Red Onion and Orange
Total time: 35 min
Yield: 6 servings
Ingredients: 1 pound new potatoes (about 14 golf-ball size), trimmed, cut into quarters; 2 medium navel oranges (about 3/4 pound), peeled and sectioned; 4 pieces orange peel, 1 inch long and 1/2-inch wide; 2 medium red onions (about 3/4 pound), peeled, ends trimmed, each cut into 6 pieces; 2 tablespoons tightly packed fresh oregano leaves, washed and dried; 1 teaspoon coarse salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons grainy mustard; 1 tablespoon balsamic vinegar; 2 cloves garlic, minced; 3 tablespoons olive oil

By Matt Lee and Ted Lee

Total Time: 35 minutes
Rating: 4(38)
Comments: Read comments

Featured in: When the Park Is Your Kitchen

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Ingredients

Yield:6 servings

1pound new potatoes (about 14 golf-ball size), trimmed, cut into quarters
2medium navel oranges (about ¾ pound), peeled and sectioned
4pieces orange peel, 1 inch long and ½-inch wide
2medium red onions (about ¾ pound), peeled, ends trimmed, each cut into 6 pieces
2tablespoons tightly packed fresh oregano leaves, washed and dried
1teaspoon coarse salt
½teaspoon freshly ground black pepper
2tablespoons grainy mustard
1tablespoon balsamic vinegar
2cloves garlic, minced
3tablespoons olive oil

Ingredient Substitution Guide

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Preparation

Step 1
In a large bowl, mix potatoes, oranges, orange peel, red onions, oregano, salt and pepper. In a small bowl, whisk mustard, vinegar and garlic, then add olive oil in a thin stream, whisking until emulsified. Pour dressing over potato and orange mixture, and toss gently to combine.
Step 2
Tear off 6 12-inch sheets of heavy-duty aluminum foil and stack in two piles (three sheets each). Pour half the potato mixture into center of each top sheet of foil. Shape ingredients on each sheet into a pile 6 inches by 6 inches, and pour any dressing left in the bowl over the piles. Wrap ingredients in each pile in the top sheet of aluminum foil, sealing it tightly, followed by the second and third sheets.
Step 3
Prepare a fire in the grill. When flames have subsided and coals are glowing, carefully remove grill grate, and set hobo packs directly on coals. With tongs, gather a few hot coals around hobo packs. Replace grill grate, and let cook 25 minutes. Remove grill grate, and with kitchen mitt or spatula, remove hobo packs from grill. Cut a vent through top of each pack, and serve.

Ratings

4 out of 5

38 user ratings

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Comments

Lorry Kennedy7 years ago

I did this in the oven... Covered until tender, then uncovered to brown. 375 temp. Have not made them on the coals, yet... So can't compare, but will try it.

Josh4 years ago

This was a good foil pack. I cooked it for 20 min on the grill grate over the campfire and that was perfect. Didn’t need the thick foil. In the past have placed the packet right into the coals but that is overkill literally and metaphorically. I added kielbasa for a little extra hit and left one pack as is for my vegan friend and he was good.

Michael Whelan7 years ago

More notes: - Use sweet onion and add orange after potatoes and onions have cooked halfway.

JRoth7 years ago

Great flavor combo, but blackened badly amongst the coals; perhaps better to start or finish on the grill to reduce time in the coals? I did like having them out of the way while I grilled fish and eggplant above.

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