Ingredients:

  • 1 lb kielbasa (450 g), sliced into 1/2-inch (1–1.5 cm) rounds or 1-inch (2.5 cm) half-moons
  • 1 lb baby potatoes or small red potatoes (450 g), halved or quartered so pieces are ~1-inch / 2.5 cm
  • 2 medium bell peppers (about 300 g total), seeded and cut into 1-inch (2.5 cm) pieces
  • 1 medium red or yellow onion (about 150 g), cut into 1-inch (2.5 cm) wedges
  • 2 cloves garlic, minced (or 1 tsp / 5 g jarred)
  • 2 tbsp olive oil (30 ml)
  • 1 tsp smoked paprika (2 g)
  • 1 tsp dried thyme (1 g) or 1 tbsp fresh thyme leaves (4–6 g)
  • 1 tsp kosher salt (5 g) (adjust to taste; kielbasa can be salty)
  • 1/2 tsp freshly ground black pepper (1 g)
  • 1 tbsp lemon juice (15 ml) or 1 tbsp apple cider vinegar (15 ml) — optional
  • 2 tbsp fresh parsley, chopped (8 g) for finishing
  • Optional: 1 tbsp unsalted butter (14 g) divided (dollops inside packets) or 1–2 tsp honey for a glaze

Instructions:

  1. Prep and preheat: Preheat grill to medium (~375–400°F / 190–200°C) or oven to 400°F (200°C). If parboiling potatoes, place halved potatoes in salted water and simmer 8–10 minutes until just fork-tender; drain and cool slightly.
  2. Cut and season: Slice kielbasa; chop potatoes, peppers and onion; mince garlic. In a large bowl combine potatoes, peppers, onion, kielbasa, olive oil, garlic, smoked paprika, thyme, salt and pepper. Toss to coat evenly. Stir in lemon juice or vinegar if using.
  3. Assemble packets: Tear 4 sheets heavy-duty foil roughly 12–14 inches (30–35 cm) long (double layer if using thin foil). Divide the kielbasa-vegetable mix into four piles in the center of each sheet. Dot each with 1/2 tbsp butter if using. Fold foil to create a sealed packet: fold long edges together twice, then fold short edges up and pinch to seal; leave a little room for steam.
  4. Cook: For grill, place packets seam-side down over indirect or medium heat and cook 20–30 minutes, flipping once at 12–15 minutes; check doneness after 20 minutes. For oven, place packets seam-side up on a baking sheet and bake 25–35 minutes at 400°F (200°C). Potatoes should be fork-tender and kielbasa heated through (160–165°F / 71–74°C if using a thermometer).
  5. Rest and finish: Let packets rest 3–5 minutes after cooking. Carefully open (watch steam), sprinkle with chopped parsley, and serve directly from the foil or transfer to plates. Optional: open packets for the last 3–5 minutes to brown tops or add a glaze before finishing.