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Reynolds Wrapped Grilled Potatoes and Ham: A Fireside Favorite

Every summer, as soon as the weather turned warm enough to fire up the grill, my grandfather would pull out his worn, stained recipe book. Tucked between handwritten notes for barbecue sauce and his famous dry rub were instructions for these foil-packet potatoes. The aroma of smoky ham mingling with sweet bell peppers and garlic butter, all steaming inside those silver pouches, is a scent permanently etched in my memory – a taste of pure, unadulterated summer joy. It’s a dish that’s both incredibly simple and unbelievably satisfying, a testament to the magic of cooking over an open flame.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4-6
Dietary Type: Gluten-Free

Ingredients

4 russet potatoes
1 cup honey-roasted ham (diced)
1 onion
1 bell pepper
1 cup butter
4 tablespoons garlic (minced)
Salt
Pepper
Aluminum foil (heavy duty recommended)

Equipment Needed

Slicer or sharp knife
Grill
Tongs

Instructions

Begin by preparing your vegetables. Using a slicer or a sharp knife, carefully slice the russet potatoes into chip-sized slices. Aim for consistent thickness to ensure even cooking. Dice the onion and bell pepper into approximately 1/4-inch pieces.
Tear off squares of aluminum foil large enough to completely wrap around a large potato, leaving plenty of room for folding and sealing. Two layers of foil per packet are recommended to prevent burning.
Arrange all ingredients in a line on your work surface. This will make it easier to assemble the foil packets efficiently.
Place 1 tablespoon of butter in the center of each foil square. This will act as a base, preventing the potatoes from sticking and infusing them with flavor from the bottom up.
Lay the sliced potatoes on top of the butter, using approximately one whole potato’s worth per packet. Spread the slices out evenly.
Add the diced onion and bell pepper slices on top of the potatoes, dividing them evenly among the foil packets.
Sprinkle generously with salt and pepper. Don’t be shy – the potatoes need adequate seasoning to balance the other flavors.
Add 1 tablespoon of butter on top of the vegetables. This second layer of butter will melt down and coat all the ingredients as they cook, adding richness and moisture.
Distribute 1 tablespoon of minced garlic over each packet.
Add a portion of the diced honey-roasted ham to each foil packet. Ensure it is evenly distributed across the potatoes and other vegetables.
To seal the foil packets, bring two opposite edges of the foil together and fold them over several times, creating a tight seal. Then, fold in the remaining two edges to completely enclose the ingredients. This creates a sealed environment that will steam the potatoes and vegetables.
Place the foil packets directly on the grill grates over medium heat. Grill for approximately 30-45 minutes, or until the potatoes are tender and easily pierced with a fork. Flip the packets halfway through the cooking time to ensure even cooking. Cooking time may vary depending on the heat of your grill.
Carefully remove the foil packets from the grill using tongs. Let them rest for a few minutes before opening to allow the steam to escape and prevent burns.

Expert Tips & Tricks

Pre-cook the potatoes: For faster cooking, parboil the potato slices for a few minutes before adding them to the foil packets. This will reduce the grilling time by about 15-20 minutes.
Use heavy-duty foil: Thicker foil is less likely to tear and will provide better insulation, resulting in more evenly cooked potatoes.
Add a splash of broth: A tablespoon or two of chicken or vegetable broth added to each packet will create extra steam and enhance the flavor.
Don’t overcrowd the packets: Make sure there’s enough room inside each packet for the steam to circulate. Overcrowding will result in unevenly cooked potatoes.
Check for doneness: Open one packet carefully and pierce a potato slice with a fork. If it’s tender, the packets are done. If not, reseal the packet and continue grilling for a few more minutes.
Spice it up: For a spicy kick, add a pinch of red pepper flakes or a drizzle of your favorite hot sauce to each packet.
Garlic butter variation: Mix the minced garlic with the melted butter before adding it to the packets for an even more intense garlic flavor.

Serving & Storage Suggestions

Serve the Reynolds Wrapped Grilled Potatoes and Ham hot, straight from the grill. Be careful when opening the foil packets, as steam will escape. The potatoes can be served as a side dish with grilled chicken, steak, or fish. They also make a satisfying meal on their own.

Leftover potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, either microwave them for a few minutes or bake them in the oven at 350°F (175°C) until heated through. Reheating on the grill is also possible, but watch carefully to avoid burning the foil. Freezing is not recommended, as the potatoes may become mushy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	550 kcal	28%
Total Fat	35g	54%
Saturated Fat	20g	100%
Cholesterol	90mg	30%
Sodium	500mg	22%
Total Carbohydrate	50g	17%
Dietary Fiber	6g	24%
Sugars	5g	–
Protein	12g	24%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegetarian Option: Omit the ham and add sliced mushrooms, zucchini, or eggplant for a vegetarian version.
Different Cheese: Add shredded cheddar, Monterey Jack, or Parmesan cheese to the packets during the last few minutes of grilling.
Herb Infusion: Add fresh herbs such as rosemary, thyme, or oregano to the packets for an aromatic twist.
Sweet Potatoes: Substitute sweet potatoes for russet potatoes for a sweeter flavor profile.
Spicy Chorizo: Replace the ham with diced chorizo for a spicy and smoky variation.
Lemon Herb: Add a squeeze of fresh lemon juice and a sprinkle of fresh parsley for a bright and fresh flavor.
Bacon & Cheese: Add cooked and crumbled bacon along with your favorite shredded cheese for an extra indulgent treat.

FAQs (Frequently Asked Questions)

Q: Can I prepare the foil packets ahead of time?
A: Yes, you can assemble the foil packets up to a few hours in advance and store them in the refrigerator until you’re ready to grill. Just be sure to add the butter right before grilling to prevent it from solidifying.

Q: Can I cook these in the oven if I don’t have a grill?
A: Absolutely! Bake them in a preheated oven at 400°F (200°C) for 45-60 minutes, or until the potatoes are tender.

Q: How do I prevent the foil from burning on the grill?
A: Using two layers of heavy-duty foil and keeping the heat at medium will help prevent burning. Also, avoid placing the packets directly over intense flames.

Q: Can I use different types of potatoes?
A: Yes, Yukon Gold or red potatoes also work well in this recipe. Just adjust the cooking time as needed.

Q: What can I serve with these potatoes?
A: These potatoes pair perfectly with grilled meats, fish, or chicken. They also make a great addition to a potluck or barbecue.

Final Thoughts

This Reynolds Wrapped Grilled Potatoes and Ham recipe is more than just a side dish; it’s a celebration of simple ingredients and the joy of cooking outdoors. With minimal effort and maximum flavor, it’s a guaranteed crowd-pleaser that will bring smiles to faces around the grill. I encourage you to give it a try, experiment with your own variations, and share the delicious results with your loved ones. So fire up the grill, gather your ingredients, and get ready to create some unforgettable summer memories!

Reynolds Wrapped Grilled Potatoes and Ham Recipe