Potato and Prosciutto Packets 4.000

(Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

Jun 19, 2019

Here, Yukon Gold potatoes are paired with salty prosciutto and creamy goat cheese in a classic and easy example of foil-packet cooking.

Make Ahead: The packets can be assembled and refrigerated several hours in advance.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 2 pounds Yukon Gold potatoes, cut into 1/4-inch rounds
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon minced fresh rosemary
  • Kosher salt
  • Freshly ground black pepper
  • 4 slices prosciutto (about 2 ounces)
  • 4 ounces plain goat cheese

Directions

Prepare a grill for direct heat: Preheat to medium-high (375 degrees). Cut 4 sheets of aluminum foil that are at least 14 inches long.

Meanwhile, toss the potatoes with the oil, rosemary and a few pinches of salt and pepper in a mixing bowl until evenly coated.

Spray the dull side of each sheet of foil with cooking oil spray. Place equal amounts of the seasoned potatoes on each sheet, creating a mound at the center. Lay a slice of prosciutto over each mound. Top each with a few dollops of goat cheese, then seal each packet by bringing together the long sides and folding their edges over together, twice. Fold in each short end, twice, leaving enough room inside for some air to circulate.

Place the packets on the grill grate; close the lid and cook for about 35 minutes, using tongs to rotate them every 10 minutes. Transfer the packets to a rimmed baking sheet; the potatoes are done when you can pierce them easily with a fork.

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Recipe Source

Adapted from ”The Backyard Fire Cookbook,” by Linda Ly (Harvard Common Press, 2019).

Tested by Andy Sikkenga.

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