Hobo Pack of New Potatoes, Red Onion and Orange

Name: Hobo Pack of New Potatoes, Red Onion and Orange
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound new potatoes (about 14 golf-ball size), trimmed, cut into quarters; 2 medium navel oranges (about 3/4 pound), peeled and sectioned; 4 pieces orange peel, 1 inch long and 1/2-inch wide; 2 medium red onions (about 3/4 pound), peeled, ends trimmed, each cut into 6 pieces; 2 tablespoons tightly packed fresh oregano leaves, washed and dried; 1 teaspoon coarse salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons grainy mustard; 1 tablespoon balsamic vinegar; 2 cloves garlic, minced; 3 tablespoons olive oil

Servings: persons

1 pound new potatoes (about 14 golf-ball size), trimmed, cut into quarters
2 medium navel oranges (about 3/4 pound), peeled and sectioned
4 pieces orange peel, 1 inch long and 1/2-inch wide
2 medium red onions (about 3/4 pound), peeled, ends trimmed, each cut into 6 pieces
2 tablespoons tightly packed fresh oregano leaves, washed and dried
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
2 tablespoons grainy mustard
1 tablespoon balsamic vinegar
2 cloves garlic, minced
3 tablespoons olive oil

1
In a large bowl, mix potatoes, oranges, orange peel, red onions, oregano, salt and pepper.
2
In a small bowl, whisk mustard, vinegar and garlic, then add olive oil in a thin stream, whisking until emulsified.
3
Pour dressing over potato and orange mixture, and toss gently to combine.
4
Tear off 6 12-inch sheets of heavy-duty aluminum foil and stack in two piles (three sheets each).
5
Pour half the potato mixture into center of each top sheet of foil.
6
Shape ingredients on each sheet into a pile 6 inches by 6 inches, and pour any dressing left in the bowl over the piles.
7
Wrap ingredients in each pile in the top sheet of aluminum foil, sealing it tightly, followed by the second and third sheets.
8
Prepare a fire in the grill.
9
When flames have subsided and coals are glowing, carefully remove grill grate, and set hobo packs directly on coals.
10
With tongs, gather a few hot coals around hobo packs.
11
Replace grill grate, and let cook 25 minutes.
12
Remove grill grate, and with kitchen mitt or spatula, remove hobo packs from grill.
13
Cut a vent through top of each pack, and serve.

296

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound new potatoes (about 14 golf-ball size), trimmed, cut into quarters, 2 medium navel oranges (about 3/4 pound), peeled and sectioned, 4 pieces orange peel, 1 inch long and 1/2-inch wide, 2 medium red onions (about 3/4 pound), peeled, ends trimmed, each cut into 6 pieces, and more.

Yes, Hobo Pack of New Potatoes, Red Onion and Orange falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!