Belgian Smoky Leek and Potato Parcels on the Arteflame

Introduction

Belgian smoky leek and potato parcels are a delicious and creamy side dish cooked entirely on the Arteflame grill. The buttery texture of the leeks and potatoes enhances their natural sweetness while absorbing a subtle smokiness from the fire. Perfect as a side to any grilled meat, this dish is easy to prepare and full of flavor.

Ingredients

• 2 large leeks, cleaned and sliced
• 3 medium Yukon gold potatoes, thinly sliced
• 4 tbsp salted butter, cubed
• Salt and black pepper to taste
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp fresh thyme leaves
• Heavy-duty aluminum foil

Instructions

Step 1: Fire up the Arteflame grill

1. Pour a small amount of vegetable oil on three paper napkins.
2. Place the napkins in the center of the Arteflame grill.
3. Stack firewood over the napkins and light them.
4. Wait about 20 minutes until the fire produces a hot, even heat across the flat top griddle.

Step 2: Prepare the leek and potato parcels

1. Tear off two large sheets of heavy-duty aluminum foil.
2. Divide the sliced potatoes and leeks evenly between the foil sheets.
3. Dot each parcel with cubes of butter.
4. Sprinkle with salt, black pepper, garlic powder, smoked paprika, and fresh thyme.

Step 3: Wrap the foil packets

1. Fold each foil packet securely to seal in the steam and flavors.
2. Ensure all edges are tightly sealed to prevent any butter from leaking out.

Step 4: Cook on the Arteflame griddle

1. Place the foil-wrapped leek and potato parcels on the outer edge of the griddle, where the heat is more moderate.
2. Let them cook for about 25-30 minutes, turning occasionally with tongs.
3. After 25 minutes, carefully open one packet and check if the potatoes are tender.
4. If tender, remove from the grill and let them rest for 5 minutes before serving.

Tips

• Make sure to slice the potatoes thinly so they cook evenly.
• Using butter instead of olive oil enhances the rich, creamy flavor.
• Adjust the spice level by adding a pinch of cayenne for an extra kick.
• Add a handful of shredded cheese before sealing the packets for a cheesy, melty finish.
• For extra smokiness, use mesquite or hickory wood while grilling.

Variations

1. Cheesy Delight: Add shredded Gruyère cheese for an indulgent, melty result.
2. Herbed Sensation: Mix in fresh rosemary and oregano for a fragrant, earthy taste.
3. Spicy Kick: Toss in red chili flakes or finely chopped jalapeños for some heat.
4. Mushroom Medley: Add sliced mushrooms to the mix for a deeper umami flavor.
5. Bacon Lovers: Include crispy bacon bits for an extra smoky touch.

Best pairings

• A perfectly seared ribeye steak cooked using the reverse searing method.
• Grilled lamb chops with garlic butter.
• A light Belgian white beer to complement the creamy, smoky flavors.
• Freshly grilled asparagus or brussels sprouts for a balanced plate.
• A crisp green salad with a tangy vinaigrette.

Conclusion

These Belgian smoky leek and potato parcels are simple to make and packed with flavor. Grilled on the Arteflame, they retain a creamy texture with a delicate smoky undertone that pairs well with any grilled meat. Try this recipe for your next outdoor cookout and impress your guests with this effortless yet delicious side dish!