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 Hot Bag Potatoes and Peppers Recipe


Hot Bag Potatoes and Peppers

1 bag (24 ounces) Baby Dutch Yellow Potatoes, halved lengthwise
2 Green Onions, trimmed, cut in 2-inch pieces
1 medium Orange bell pepper, cored, coarsely chopped
1/4 cup Basting Oil (recipe follows)
1 Reynolds Hot Bags Foil Bag, large size

Basting oil:
1/2 cup olive oil
1 large clove garlic, peeled and minced
2 tsp. fresh parsley, chopped
1/2 tsp. fresh thyme, chopped

Combine all ingredients in small bowl. Use immediately and discard unused

Combine potatoes, onions, pepper in medium bowl; toss with basting oil. Spoon in foil bag and double fold open end.

Place on grill; close lid. Grill until vegetables are nicely charred and potatoes easily pierced with knife, 18-20 minutes. Open bag carefully to release steam; salt and pepper to taste.

Serves 4

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