Savory Kielbasa and Baby Potato Foil Packs Easy Smoked Paprika Butter Recipe
A quick and flavorful recipe featuring smoky kielbasa and tender baby potatoes cooked in foil packs with a rich smoked paprika butter, perfect for easy weeknight dinners or outdoor grilling.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1 pound kielbasa sausage, sliced into ½-inch rounds
- 1½ pounds baby potatoes, halved or quartered if large
- 4 tablespoons unsalted butter, softened
- 1½ teaspoons smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste (about ¾ teaspoon salt)
- 1 tablespoon olive oil
- Optional: pinch of red pepper flakes
- Optional: 1 teaspoon lemon zest
Instructions
- Rinse and halve (or quarter if large) the baby potatoes. Pat them dry to help them crisp up during cooking.
- Slice the kielbasa into ½-inch rounds, keeping them uniform for even cooking.
- In a mixing bowl, combine softened unsalted butter with smoked paprika, garlic powder, onion powder, optional red pepper flakes, salt, and pepper. Mix until smooth and well incorporated.
- Toss the halved potatoes with olive oil and a pinch of salt and pepper to coat evenly.
- Tear off four large sheets of heavy-duty aluminum foil, about 12×12 inches each. Divide the potatoes evenly among the packs in the center of each sheet. Top with sliced kielbasa rounds.
- Dollop about a tablespoon of the smoked paprika butter over the potatoes and kielbasa in each foil pack. Spread gently with the back of a spoon.
- Fold the foil over the ingredients and crimp the edges tightly to create sealed packets, ensuring no gaps to trap steam.
- Place the foil packs on a grill preheated to medium-high heat (about 400°F) or on a rimmed baking sheet in a 400°F oven. Cook for 25-30 minutes, turning once halfway through if grilling, until potatoes are tender and kielbasa is slightly crisped.
- Carefully open the foil packs and sprinkle with fresh chopped parsley. Serve immediately.
Notes
Dry potatoes well before tossing in oil to avoid steaming and gummy texture. Use heavy-duty foil to prevent tearing. If potatoes are not tender after 30 minutes, reseal and cook an additional 5-10 minutes. For smokier flavor, add a few drops of liquid smoke to the butter. Can be made ahead and refrigerated for up to 24 hours before cooking, adding extra cooking time.
Nutrition
- Serving Size: 1 foil pack (1/4 of
- Calories: 380420
- Fat: 2225
- Carbohydrates: 2530
- Fiber: 34
- Protein: 1820
Keywords: kielbasa, baby potatoes, foil packs, smoked paprika butter, easy dinner, grilled sausage, quick meal, smoky flavor, outdoor cooking