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Grilled potato parcels

updated

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Ingredients for 4 servings:

  • 800 g jacket potatoes
  • 3 onions
  • 300 g cocktail tomatoes
  • 200 g sheep’s cheese
  • 200g bacon
  • 2 bell peppers
  • 5 tbsp olive oil
  • Spice mix (gyros spice)
  • Salt

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes

Peel the potatoes and cut into 2×2 cm cubes. Dice the peppers and feta and place everything in a bowl. Peel the onions and cut them into wedges and the bacon into strips. Brown the bacon in a pan and briefly fry the onions, then let it cool. Wash the tomatoes. Carefully mix all the ingredients together in a bowl and season with olive oil, salt, and gyro seasoning. Tear large pieces of aluminum foil and spread the potato mixture on top. Seal the package tightly, but don’t wrap it too tightly around the food; there needs to be room for steam to develop. Place on the grill for about 10-15 minutes to allow the feta to soften.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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