Grilled fingerling potatoes with lemon and fresh herbs
1 pound(s), fingerling, washed, dried (about 24 potatoes)
Extra virgin olive oil
Fresh lemon juice
2 tbsp(s), leaves (plus extra for garnish)
2 tsp(s), leaves (plus extra for garnish)
4 clove(s), medium, thickly sliced
½ tsp(s), divided
⅛ tsp(s), freshly ground
- Preheat outdoor grill to medium-high. Tear off a 20-inch-long piece of heavy duty aluminum foil; coat with cooking spray.
- In a large bowl, combine potatoes, oil, lemon juice, oregano, thyme, garlic, 1/4 tsp salt and pepper; toss until well-mixed and coated. Spread down center of foil, leaving enough room along edges to form a packet. Bring short ends of foil together and fold over twice to form a seal; fold in sides to form a seal, making sure to leave room for steam.
- Grill packet, carefully turning a few times, until potatoes are tender, about 20-25 minutes. Remove from grill; open packet (be careful of steam) and transfer potatoes to a serving bowl. Sprinkle with remaining 1/4 tsp salt and additional black pepper, if desired; toss and garnish with fresh herbs.
- Serving size: about 6 potatoes