Ingredients
- 8 red potatoes, cut into 1-inch cubes
- 20 garlic scapes, cut into 1 1/2-inch pieces
- ¼ cup extra-virgin olive oil
- kosher salt and pepper to taste
Why This Dish Is Amazing
These wrappers offer a delightful combination of crispy texture and savory flavors. The roasted potatoes create a comforting, hearty filling, while the garlic scapes add a fresh, slightly pungent twist. They make a perfect snack or appetizer that feels both rustic and special.
Helpful Kitchen Tips
- Make sure to roast the potatoes until they are tender and slightly caramelized for the best flavor.
- Use fresh garlic scapes for a mild garlic taste that won’t overpower the dish.
- Brush the wrappers lightly with oil before baking to achieve a golden, crispy finish.
- Use fresh garlic scapes for a mild garlic taste that won’t overpower the dish.
- Brush the wrappers lightly with oil before baking to achieve a golden, crispy finish.
Directions
Gently heat your grill to medium-high and give the grate a quick brush with some oil to keep things from sticking. Cut six pieces of aluminum foil, about 18 inches each, and have them ready. In a bowl, toss together the potatoes and garlic scapes with a good drizzle of olive oil, then season everything with salt and pepper to your liking. Spoon the mixture onto the center of each foil piece, then fold up the edges to create sealed packets. Pop the packets on the grill, close the lid, and let them cook for about 20 to 25 minutes. Give the packets a turn halfway through so they cook evenly. When the potatoes are tender and fork-friendly, they’re ready to enjoy!
Simple Serving Suggestions
Serve these wrappers warm with a dipping sauce such as sour cream mixed with herbs or a tangy yogurt-based dip. They also pair well with a simple green salad or a light soup for a balanced meal.
Leftover Care Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven or toaster oven to keep the wrappers crispy. Avoid microwaving as it can make them soggy.
