Fustini's Oils and Vinegars
Patatas Panaderas

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Patatas Panaderas


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Patatas Panaderas

Submitted by Lori Martenson, Fustini's Holland


  • 2 1/2 pounds Yukon Gold potatoes, peeled and sliced into 1/4 inch slices
  • 1/3 cup Fustini’s Herbs de Provence olive oil (or your favorite)
  • 2 tablespoons dry white wine
  • 3 1/2 teaspoons Diamond Crystal kosher salt, or 2 5/8 teaspoons Morton's kosher salt. 
  • 1/4 teaspoon black pepper
  • 2 shallots, thinly sliced
  • 2 tablespoons fresh thyme


Step 1. 

Preheat grill to 400 degrees. Place a sheet of parchment on a long sheet of aluminum foil.  In a large bowl, strip thyme leaves and whisk with olive oil, salt & pepper, shallot, and wine. Toss sliced potatoes in olive oil mixture. Place potatoes on parchment-lined aluminum foil.  Bring top together, folding to seal.  Crimp ends.

Step 2. 

Place packet on the grill for 15 minutes. Turn packet, cooking for another 15-20 minutes. Remove the packet from the grill onto a plate.  Carefully open packet and test potatoes, an knife will not meet resistance when potatoes are pierced. Enjoy!

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