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Grilled herb potatoes wrapped in foil

Servings: 4
Author: Christopher Kosovich

Ingredients

  • 16 medium Yukon Gold potatoes about 2 inches in diameter, halved
  • 3 tablespoons coarse kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 4 unpeeled large garlic cloves smashed
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon finely chopped fresh rosemary leaves

Instructions

  • Place potatoes in medium saucepan. Add enough cold water to cover by 1 inch.
  • Sprinkle with 3 tablespoons coarse salt.
  • Bring to boil, then reduce to simmer.
  • Cook potatoes until tender, about 10 minutes.
  • Drain.
  • Return to saucepan.
  • Add remaining ingredients to potatoes; toss to coat. Cool.
  • Arrange four 12-inch squares aluminum foil on work surface.
  • Divide potato mixture among foil squares and place 1 garlic clove atop potatoes on each square.
  • Crimp to seal.
  • Store packets at room temperature up to 2 hours or in refrigerator up to 2 days.
  • Prepare barbecue (medium-high heat).
  • Place potato packets on grill and cook until heated through and sizzling, turning occasionally, about 15 minutes.
  • Transfer packets to serving plate and pierce foil with grill fork to release steam.
  • Open packets carefully (hot steam will be released).