Grilled Fingerling Potatoes with Lemon and Fresh Herbs
- Total Time
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.
cooking spray3 spray(s)
uncooked potato(es)1 pound(s), fingerling, washed, dried (about 24 potatoes)
olive oil2 tsp, extra virgin
fresh lemon juice2 tsp
fresh oregano2 Tbsp, leaves (plus extra for garnish)
fresh thyme2 tsp, leaves (plus extra for garnish)
garlic clove(s)4 large clove(s), thickly sliced
kosher salt½ tsp, divided
black pepper⅛ tsp, 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