Grilled Fingerling Potatoes with Lemon and Fresh Herbs

3
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Easy
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.

Ingredients

cooking spray

3 spray(s)

uncooked potato(es)

1 pound(s), fingerling, washed, dried (about 24 potatoes)

olive oil

2 tsp, extra virgin

fresh lemon juice

2 tsp

fresh oregano

2 Tbsp, leaves (plus extra for garnish)

fresh thyme

2 tsp, leaves (plus extra for garnish)

garlic clove(s)

4 large clove(s), thickly sliced

kosher salt

½ tsp, divided

black pepper

tsp, freshly ground

Instructions

  1. Preheat outdoor grill to medium-high. Tear off a 20-inch-long piece of heavy duty aluminum foil; coat with cooking spray.
  2. 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.
  3. 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.
  4. Serving size: about 6 potatoes

Notes

Small new potatoes can be used instead of fingerlings. If you cannot find really small ones, halve or quarter larger ones.

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