Herb Seasoned Grilled Potatoes (Printable)
Yukon Gold potatoes tossed in olive oil, garlic and herbs, sealed in foil and grilled until tender with golden edges.
# What You'll Need:
→ Potatoes
01 - 1½ pounds small Yukon Gold or red potatoes, scrubbed and cut into 1-inch pieces
→ Seasonings and Herbs
02 - 2 tablespoons olive oil
03 - 2 teaspoons fresh rosemary, finely chopped
04 - 2 teaspoons fresh thyme, finely chopped
05 - 2 teaspoons fresh parsley, finely chopped
06 - 3 cloves garlic, minced
07 - 1 teaspoon kosher salt
08 - ½ teaspoon freshly ground black pepper
→ Optional Garnishes
09 - 2 tablespoons grated Parmesan cheese
10 - Extra fresh herbs, chopped
# How to Make It:
01 - Preheat grill to medium-high heat, approximately 400°F.
02 - In a large mixing bowl, combine cut potatoes, olive oil, rosemary, thyme, parsley, garlic, salt, and pepper. Toss thoroughly until all pieces are evenly coated.
03 - Cut two large sheets of heavy-duty aluminum foil. Evenly divide the potato mixture between the sheets and arrange in a single layer. Fold the foil over the potatoes and tightly crimp the edges to seal, creating two sealed packets.
04 - Place foil packets directly onto the grill grates. Grill for 20 to 25 minutes, turning once midway, until potatoes are fork-tender and lightly browned.
05 - Carefully open the foil packets, avoiding hot steam. If desired, sprinkle with grated Parmesan and additional fresh herbs before serving. Serve hot.
# Expert Suggestions:
01 -
- The foil packet method means practically zero cleanup afterward
- Fresh herbs make these potatoes taste like something from a high-end restaurant
02 -
- Heavy-duty foil is essential here or the packets will tear on the grill
- Opening the packets away from your face prevents painful steam burns
03 -
- Cut your potatoes into uniform sizes so they all finish cooking at the same time
- Do not skip the fresh herbs because dried ones just do not give the same vibrant result