Herb Grilled Potatoes in Foil (Printable version)
Tender baby potatoes with garlic and mixed herbs, cooked in foil packets on the grill for a simple, flavorful side.
# What you need:
→ Vegetables
01 - 1.5 lbs baby potatoes, washed and quartered
02 - 1 small red onion, thinly sliced
→ Herbs & Seasonings
03 - 2 tablespoons fresh parsley, chopped
04 - 1 tablespoon fresh rosemary, chopped
05 - 1 tablespoon fresh thyme, chopped
06 - 2 cloves garlic, minced
07 - 1 teaspoon kosher salt
08 - ½ teaspoon freshly ground black pepper
→ Oils & Fats
09 - 3 tablespoons olive oil
→ Optional Additions
10 - ¼ cup grated Parmesan cheese
11 - 1 teaspoon smoked paprika
# How To:
01 - Preheat your grill to medium-high heat, approximately 400°F.
02 - In a large mixing bowl, combine the quartered baby potatoes, sliced red onion, chopped parsley, rosemary, thyme, minced garlic, kosher salt, black pepper, and olive oil. Toss thoroughly until all pieces are evenly coated.
03 - Tear 2 large sheets of heavy-duty aluminum foil. Divide the seasoned potato mixture evenly between the two sheets, mounding it in the center. If desired, sprinkle with grated Parmesan cheese and smoked paprika.
04 - Fold the foil over each mound of potatoes and tightly crimp all edges to form fully sealed packets with no gaps.
05 - Place the sealed foil packets directly on the preheated grill grates. Cook for 20 to 25 minutes, flipping once halfway through, until the potatoes are fork-tender and lightly golden.
06 - Carefully open the foil packets, watching for hot steam. Transfer the potatoes to a serving dish and garnish with additional fresh herbs if desired. Serve immediately.
# Expert Advice:
01 -
- Everything cooks inside sealed foil packets, so cleanup is almost nonexistent and the potatoes steam in their own herby juices.
- The herb and garlic combination seeps into every crevice of the quartered potatoes, creating layers of flavor that punch far above the effort involved.
02 -
- Always oil the foil before adding potatoes or you will lose half of them to sticking, which I learned the hard way on a holiday weekend.
- Do not skip the crimping step because loose packets let steam escape and the potatoes will dry out instead of becoming meltingly tender.
03 -
- Soak the fresh herbs in cold water for five minutes, dry them well, and then chop to keep them vibrant and prevent bruising.
- Toss the potatoes with a squeeze of lemon juice right after opening the packet for a hit of brightness that ties all the flavors together.