Grilled Potatoes in Foil with rosemary and thyme create a smoky, tender BBQ side dish perfect for cookouts or camping.

Scale

2 pounds mini Yukon gold potatoes, rinsed, dried, and halved

2 tablespoons extra virgin olive oil

1 teaspoon garlic powder

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and freshly ground black pepper, to taste

Chopped fresh parsley, for garnish

1. Preheat the grill to medium-high.

2. Cut 4 large pieces of foil and set aside.

3. In a large bowl, combine the halved potatoes with olive oil, garlic powder, thyme, rosemary, salt, and pepper.

4. Divide the potatoes between the foils.

5. Fold the sides of the foil over the potatoes, covering them completely; seal the packets closed.

6. Place the foil packets on the grill and cook until tender, about 20 to 30 minutes, turning once.

7. Pierce with a fork to check for doneness.

8. Remove from grill and carefully open up each packet.

9. Sprinkle with parsley and serve.

Use heavy-duty foil to prevent tearing.

Turn packets once for even cooking.

Open packets carefully to avoid steam burns.