Potato Carot Packets

 Baking in foil is a version of baking in parchment that has been popular for many years. Usually done on a grill, hence the foil, It can also be done in your oven. I wanted something simple for a meal that could be done in the oven along with the chicken I was baking so this recipe for Potato Carrot Packets would cover the sides nicely.
 They really were good and I have fixed them again, You could put your favorite vegetable in these but they must be something that will bake in the same amount of time, not a soft vegetable such as peas or corn. 
 Nice on a cold day or evening and saves on dishes. Fun to serve though do be careful if opening them at the table as they will release hot steam when opened.
Potato Carrot Packets
1 Tablespoon + 2 teaspoons melted butter or half oil and half butter
1 Tablespoon dry white wine or dry sherry
2 teaspoons lemon juice
3 small to medium baking potatoes peeled sliced into ¼ inch rounds
One large carrot or several baby carrots sliced into ¼ inch rounds
½ of a red, yellow or green pepper sliced into ¼ inch strips
¼ cup sliced mild onion or shallot
½ teaspoon dried thyme
Salt and pepper to taste
 Preheat oven to 375°F.
In a large bowl, toss together all of the ingredients. On four pieces of aluminum foil divide the potato slices leaving a border on all sides. Divide the remaining carrot, red pepper and onions over the top of the potatoes. Fold the foil over the vegetables and pinch each packet closed.

 Place the packets on a baking sheet and bake in a 375°F. Oven for 45 to 50 minutes or until the potatoes are cooked through. Serve being careful of the steam released when opening the packets.

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