Ingredients
2 lbs. mini Yukon gold potatoes, rinsed, dried, and halved
2 tbsp. extra virgin olive oil
1 tsp garlic powder
1 tsp dried thyme
1 tsp dried rosemary
a pinch of salt to taste
1 tsp of ground pepper
Chopped fresh parsley for garnish
Directions
- Preheat grill to medium-high
- Cut 4 large pieces of foil and set aside
- In a large bowl, combine potatoes with olive oil, garlic powder, thyme, rosemary, salt and pepper
- Divide potatoes between foil pieces. Fold the sides of the foil over the potatoes, covering completely; seal the packets closed
- Place foil packets on the grill and cook until tender, about 20 to 30 minutes, per side. Pierce with a fork to check for doneness
- Remove from grill and sprinkle with parsley then serve
Notes
- Use smaller new potatoes to maximize texture. I use small Yukon gold potatoes.
