These naturally buttery spuds get infused with tons of flavor when grilled in foil. It’s a simple technique – great for cooking a whole meal on the grill.
- 3 spray(s) cooking spray
- 1 pound(s) uncooked potato(es), fingerling, washed, dried (about 24 potatoes)
- 2 tsp olive oil, extra virgin
- 2 tsp fresh lemon juice
- 2 Tbsp fresh oregano, leaves (plus extra for garnish)
- 2 tsp fresh thyme, leaves (plus extra for garnish)
- 4 large clove(s) garlic clove(s), thickly sliced
- 1/2 tsp kosher salt, divided
- 1/8 tsp black pepper, 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
- Small new potatoes can be used instead of fingerlings. If you cannot find really small ones, halve or quarter larger ones.