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Epicurious

Foil Pack Potatoes With Rosemary and Garlic

By Ian Knauer

3.7

(3)

Image may contain Aluminium Foil Confectionery Food and Sweets
Photo by Chelsea Kyle, and Ali Nardi

These potatoes steam away in the coals while you grill the rest of your meal. If you're not eating them right away, keep them in their foil pouches and rewarm them on the grill or in a 350°F oven before serving.

Recipe information

  • Total Time

    50 minutes

  • Yield

    Serves 4

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

Preparation

  1. Step 1

    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.

    Step 2

    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.

  2. Do Ahead

    Step 3

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

  3. Step 4

    Editor’s note: As a part of our archive repair project, this recipe has been updated to remove an outdated and offensive term for foil pack.

TagsYukon Gold PotatoPotatoRoot VegetableVegetableGarlicRosemaryHerbs & SpicesSideDinnerDairy FreeGluten FreeNut FreeVegetarianVeganMake AheadEasyGrillingEpicurious

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