Barbecued Potato Packets

    1 hour 10 minutes

    Here's a great side dish for a barbecued meal, although it can also be cooked in the oven. Don't be tempted to skip the celery seed, it's what makes this unique.

    32 people made this

    Serves: 4 

    • 3 tablespoons butter
    • 3 tablespoons plain flour
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 1/4 teaspoon celery seed
    • 1 1/2 cups (375ml) milk
    • 4 medium potatoes, peeled and cubed
    • 1 cup chopped onion
    • 1/2 cup chopped green capsicum
    • 1/4 teaspoon paprika

    Preparation:10min  ›  Cook:1hour  ›  Ready in:1hour10min 

    1. Preheat barbecue for medium-high heat.
    2. Melt the butter in a saucepan over medium-low heat. Whisk in the flour, salt, pepper and celery seed; cook and stir for 1 minute. Gradually whisk the milk into the flour mixture and bring to a simmer over medium heat. Cook and stir until the mixture is thick and bubbly, 5 to 10 minutes.
    3. Stir in the potatoes, onion and capsicum. Pour the potato mixture onto a large sheet of aluminium foil. Sprinkle with paprika. Fold the foil loosely around the potato mixture and seal tightly. Grill on covered barbecue turning the packet every 15 minutes until the potatoes are tender, about 45 to 50 minutes.

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    Reviews in English (30)


    Tried this the other night as now living in motorhome and doing a lot of cooking on Council Barbecues. Chopped potatoes and carrots in to cubes added to cooked sauce and tumbled the lot into aluminium packet,cooked slowly on barbecue plate....yummo  -  31 Jan 2013


    Really loved these potatoes, super easy and loved the flavor. I didnt use quite the amount of green pepper, just because we arent really crazy about a strong green pepper taste. Otherwise, I followed the recipe exactly. Super easy clean up too . . . will definitely fix again!!!  -  02 Sep 2010  (Review from Allrecipes USA and Canada)


    Fabulous! Loved, loved this recipe ~ everyone did. Made just as written but with 4 green onions for the green pepper. This is reminiscent of scalloped potatoes, but with a very unique and delicious twist. I would use the oven next time, as the sauce leaked out of the (well sealed) foil which made turning the packet impossible, so I had issues with the whole thing sticking terribly to the foil. I would cover my casserole pan the entire time they're in the oven though, as I wouldn't want to compromise the incredible creaminess and flavor of the sauce and potatoes ~ this must be due to the 'steaming' these get in the foil packet. Thanks for submitting a great recipe.  -  14 Sep 2010  (Review from Allrecipes USA and Canada)