Steakhouse Potato Foil Pouches
Megan Day
4
10 minutes
70 minutes
Essential Tools
Grill and fuel
Chef knife
Cutting board
Measuring spoons
Heavy-duty tinfoil
Cheese grater
Ingredients
- 2 pounds of medium potatoes cut into 4 or 5 long wedges each
- 1 tablespoon Burnt Finger BBQ Steakhouse Grill Seasoning
- 2 tablespoons unsalted butter
- 1 cup cheddar cheese, shredded
- 1 tablespoon chives for garnish
Directions
- Tear off 2 pieces of foil. Each approximately 18 inches in size
- Place half of the potato wedges on foil and season with Steakhouse Grill Seasoning. Place the rest of the wedges on the second foil sheet and season
- Add a tablespoon of butter to each pile of wedges
- Fold foil over potato wedges and crimp edges of each pouch to seal tightly
- Grill over medium indirect heat for 20 minutes. Flip pouch over and grill for another 20 minutes.
- Carefully open pouches and add shredded cheese to the top of the potato wedges. Place onto grill with the pouch open. Pull once the cheese melts
- Garnish with chives
