Swingin' Spring Spuds
- Cook potatoes, covered, in a small amount of boiling, salted water for 7 minutes. Add the onions. Cook, covered, for 3 more minutes. Drain well. Remove potatoes and onions from the pan.
- Fold a 36x18-inch piece of heavy foil in half to make a double thickness of foil that measures 18x18 inches. Cut any large mushrooms in half lengthwise. Place the potatoes, onions, and mushrooms in the center of the foil. Drizzle vegetables with olive oil. Sprinkle with orange peel and salt.
- Bring up two opposite edges of foil and seal with a double fold. Then fold remaining ends to completely enclose the vegetables, leaving space for steam to build.
- In a grill with a cover, arrange preheated coals around drip pan. Test for medium heat where vegetables will cook. Place foil packet on grill rack over drip pan. Cover and grill about 20 minutes or until potatoes are tender. Makes 6 side-dish servings.
From the Test Kitchen
Spuds are shown in photo of Sassy Mojo Pork. If serving these potatoes with Sassy Mojo Pork, place the foil packet on the grill next to the roasting pan during the last 20 minutes of grilling time.
Nutrition Facts (Swingin' Spring Spuds)
- Per serving:
- 161 kcal ,
- 5 g fat
- (1 g sat. fat ,
- 98 mg sodium ,
- 28 g carb. ,
- 2 g fiber ,
- 3 g pro.