Foil Pack Potatoes With Rosemary and Garlic

potato side kid-friendly rosemary spring grill/barbecue sugar conscious vegan vegetarian pescatarian dairy free wheat/gluten-free peanut free tree nut free soy free no sugar added kosher small plates

Ian Knauer

Serves 4

Source

Ingredients

2 pounds small potatoes (such as baby Yukon Gold, about 1 1/2 inches wide)

2 garlic cloves, smashed

2 small rosemary sprigs

¼ cup olive oil

1½ teaspoons kosher salt

½ teaspoon freshly ground black pepper

Method

Divide potatoes between 2 large sheets of foil, then lift edges of foil around potatoes to form a nest so the oil won't leak. Divide garlic, rosemary, and oil between packages, then sprinkle each with ¾ teaspoon salt and ¼ teaspoon pepper. Bring edges of foil together to enclose each package, covering completely, then crimp to seal packages closed.

Prepare a grill for medium, indirect heat, preferably with hardwood or hardwood charcoal. Place foil packages near the coals and cook, moving packages around the coals occasionally for even cooking, until potatoes are tender, 30–45 minutes.

Packets can cooked and stored in the refrigerator for up to 3 days.

Editor’s note: As a part of our archive repair project, this recipe has been updated to remove an outdated and offensive term for foil pack.