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Earth Eats: Real Food, Green Living

Get Out And Grill: Hobo Potatoes

Vegetarians can enjoy the food at a cookout with these easy hobo potatoes.

hobo potatoes

Photo: Rashad Mammadov/WFIU

Wrap the potatoes and veggies in a sheet of foil, stick it in the coals of your grill and forget about it!

This dish cooks right in the coals of the grill, and you can essentially ignore it and let it cook on its own while you grill other items on top of the grill.

Hobo Potatoes


  • olive oil
  • 1 1/2 - 2 pounds fingerling potatoes, sliced in half
  • 1 tablespoon minced garlic
  • 1 teaspoon lemon zest
  • 1 large Spanish onion, thinly sliced
  • 1 poblano pepper, roughly diced (remove seeds)
  • 4-5 scallions cut into 1/2” pieces
  • 2 teaspoons salt
  • freshly ground pepper

Cooking Directions

  1. Par cook the potatoes. (Boil the potatoes until they are about 2/3 of the way cooked. Shock them in cold water. This process can be done a couple days in advance.)
  2. Add all ingredients to a bowl. Cover with olive oil and toss.
  3. Take three 1 1/2 foot long strips of aluminum foil. Overlap them to make one big square. Shiny side faces out.
  4. Spread out potatoes and other ingredients on the aluminum foil.
  5. Place one more long strip of aluminum foil overt op of veggies and roll the package into a tube shape.
  6. Place the veggie tube in the coals of the grill.
  7. No specific cooking time! Just keep them in the coals as you cook on top of the grill and remove them when you’re ready to serve all of the other food!

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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