Grilled Potatoes in Foil Packets feature sliced potatoes tossed with garlic, butter, herbs, and seasoning, then sealed in foil and cooked on a grill until tender with lightly browned edges.
Ingredients
1 ½ pounds Yukon Gold potatoes sliced into ¼ inch rounds
2 tablespoons olive oil
2 tablespoons butter cut into small cubes
3 cloves garlic minced
½ small onion thinly sliced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 tablespoons chopped fresh parsley
Optional: ¼ cup grated Parmesan cheese
Instructions
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Preheat grill to medium heat around 375–400°F.
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Wash potatoes and slice into thin rounds about ¼ inch thick.
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Place potatoes in a large bowl with olive oil, garlic, onion, salt, pepper, rosemary, and thyme. Toss until coated.
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Cut large sheets of heavy-duty foil about 12–14 inches long.
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Divide potato mixture evenly between foil sheets. Top each portion with butter cubes.
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Fold foil tightly to form sealed packets with a small air space inside.
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Place packets on grill and cook for 20 minutes.
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Turn packets and cook another 10–15 minutes until potatoes are tender.
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Carefully open packets, sprinkle parsley and Parmesan if desired, then serve warm.