Marry This Poblano-Potato Bundles recipe is a creamy and smoky recipe, which is made with tender potatoes and mild poblano peppers. It’s an ideal side dish for grilling, ready in about 45 minutes.
Jump to RecipePoblano-Potato Bundles Ingredients
A simple mix of fresh vegetables and pantry staples for a perfect grill-side companion.
- 2 lb. russet or Yukon Gold potatoes, cut into chunks
- 1 large onion, roughly chopped
- 2 large poblano chile peppers, seeded and thinly sliced
- 1 stick salted butter, melted
- 1/2 cup heavy cream
- 2 Tbsp. paprika
- 2 tsp. granulated garlic
- 1/4 cup finely chopped fresh parsley
- 2 tsp. kosher salt
- Black pepper, to taste
How To Make Poblano-Potato Bundles
An easy, step-by-step guide to making perfect potato packets on the grill.
- Prep the Grill and Ingredients: Preheat your grill to a steady medium heat. In a large bowl, combine the potato chunks, chopped onion, sliced poblano peppers, melted butter, heavy cream, paprika, granulated garlic, fresh parsley, and kosher salt. Season generously with black pepper and toss everything together until well-coated.
- Assemble the Bundles: Tear off eight 18-inch sheets of heavy-duty foil and fold each one in half to create a double-layered square. Divide the potato mixture evenly among the foil sheets, piling it into the center of each.
- Grill the Bundles: Bring the edges of the foil up and together, and tightly seal the packets to lock in the steam. Place the bundles on the grill. Cook for about 25 minutes, moving and turning the packets often to ensure they cook evenly, until the potatoes are tender when pierced with a fork.
Recipe Tips
Helpful hints for foolproof potato bundles.
- Can I bake these in the oven? Yes, if you’re not grilling, you can bake these in the oven. Assemble the packets as directed and place them on a baking sheet. Bake in a preheated 400°F (200°C) oven for 30-40 minutes, or until the potatoes are tender.
- How do I know when the potatoes are done? Carefully open one of the packets (watch out for hot steam!) and pierce a potato chunk with a fork or skewer. If it goes in easily with no resistance, they’re ready.
- Are poblano peppers spicy? No, poblano peppers are very mild. They are known more for their rich, smoky flavor rather than heat, which makes them a great choice for adding flavor without spiciness.
- Can I add cheese? Absolutely! For a cheesy version, carefully open the packets during the last 5 minutes of cooking, sprinkle a handful of shredded cheddar, Monterey Jack, or a Mexican cheese blend over the top, and reseal to let the cheese melt.
What To Serve With Poblano-Potato Bundles
The perfect smoky side for any grilled main course.
These creamy potato bundles are a fantastic accompaniment to a variety of summer meals.
- Grilled Steaks or Burgers
- BBQ Chicken or Ribs
- Smoked Sausage or Hot Dogs
- Grilled Fish Fillets
How To Store Poblano-Potato Bundles
Saving your delicious leftovers.
- Refrigerate: Leftovers can be stored directly in their foil packets or transferred to an airtight container. Keep them in the refrigerator for up to 3 days. Reheat in a 350°F oven or on the grill until warmed through.
Poblano-Potato Bundles Nutrition Facts
An estimated guide per bundle.
- Calories: 310 kcal
- Carbohydrates: 35 g
- Protein: 5 g
- Fat: 18 g
- Sodium: 750 mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, while russets and Yukon Golds work well, red potatoes are also an excellent choice. Their waxy texture helps them hold their shape well during cooking.
You can substitute whole milk or half-and-half in a pinch. The result will be slightly less rich and creamy, but still delicious.
To add some heat, you can include one or two minced jalapeños (with or without seeds) in the vegetable mixture, or add a 1/4 teaspoon of cayenne pepper along with the paprika.
Try More Recipes:
Poblano-Potato Bundles Recipe
Course: Side DishCuisine: AmericanDifficulty: Easy8
servings20
minutes25
minutes310
kcalA smoky and creamy grilled potato side dish, featuring tender potatoes and mild poblano peppers cooked in individual foil packets for easy cooking and cleanup.
Ingredients
2 lb. russet or Yukon Gold potatoes, chunked
1 large onion, chopped
2 large poblano peppers, sliced
1 stick salted butter, melted
1/2 cup heavy cream
2 Tbsp. paprika
2 tsp. granulated garlic
1/4 cup fresh parsley, chopped
2 tsp. kosher salt
Black pepper, to taste
Directions
- Preheat a grill to medium heat.
- In a large bowl, toss potatoes, onion, poblanos, melted butter, cream, and all seasonings until combined.
- Divide the mixture among eight double-layered foil sheets.
- Seal the foil sheets into tight packets.
- Grill for about 25 minutes, turning often, until the potatoes are tender.
- Serve the bundles hot, directly from the foil.
Notes
- Ensure the foil packets are sealed very tightly to trap steam, which is essential for cooking the potatoes.
- Cut the potatoes into uniform, bite-sized chunks (about 1-inch) to ensure they cook evenly.
- For oven cooking, bake at 400°F (200°C) for 30-40 minutes on a baking sheet.
- Be careful when opening the packets, as hot steam will be released.
