Herb Seasoned Grilled Potatoes In Foil (Print Version)
Tender herb-seasoned potatoes wrapped in foil and grilled to perfection with fresh rosemary, thyme, and garlic.
# What You Need:
→ Potatoes
01 - 1½ lbs small Yukon Gold or red potatoes, scrubbed and cut into 1-inch pieces
→ Seasonings & Herbs
02 - 2 tablespoons olive oil
03 - 2 teaspoons fresh rosemary, chopped
04 - 2 teaspoons fresh thyme, chopped
05 - 2 teaspoons fresh parsley, chopped
06 - 3 cloves garlic, minced
07 - 1 teaspoon kosher salt
08 - ½ teaspoon freshly ground black pepper
→ Optional Garnishes
09 - 2 tablespoons grated Parmesan cheese
10 - Extra fresh herbs, chopped
# Preparation Steps:
01 - Preheat grill to medium-high heat, approximately 400°F.
02 - In a large bowl, combine cut potatoes, olive oil, rosemary, thyme, parsley, garlic, salt, and pepper. Toss thoroughly until potatoes are evenly coated.
03 - Cut two large sheets of heavy-duty aluminum foil. Divide potato mixture between sheets, spreading into an even layer. Fold foil over potatoes and crimp edges tightly to seal, creating two secure packets.
04 - Place foil packets on grill grates. Grill for 20 to 25 minutes, turning once halfway through cooking time, until potatoes are tender and lightly browned.
05 - Carefully open foil packets, watching for escaping hot steam. Sprinkle with Parmesan and extra fresh herbs if desired. Serve immediately while hot.
# Expert Advice:
01 -
- The foil creates a mini steam chamber that keeps potatoes impossibly tender while still developing those gorgeous grill-kissed edges
- Minimal cleanup means more time enjoying the backyard and less time at the sink
02 -
- Heavy-duty foil is non-negotiable here as regular foil can tear and create a messy disaster on your grill grates
- Those packets get incredibly hot inside, so open them carefully while standing back and facing the opening away from you
03 -
- Cut your potatoes slightly smaller if you are in a hurry as they will cook faster without sacrificing texture
- Let the packets rest for a few minutes after opening to allow the potatoes to absorb all those rendered juices