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Author Notes: This camping-friendly method will reward you with the irresistible aroma of garlic and herbs – just be careful with you unwrap the foil after the potatoes are done cooking, as there will be a release of very hot steam. - Adam Rapoport
- 16 medium Yukon Gold potatoes (about 2 inches in diameter), halved
- 3 tablespoons kosher salt
- 2 tablespoons extra-virgin olive oil
- 6 unpeeled large garlic cloves, smashed
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon finely chopped fresh rosemary
- Place potatoes in a large saucepan. Add salt and enough water to cover by 1 inch. Bring to a boil, then reduce heat to medium-low, and simmer potatoes until tender, about 10 minutes. Drain. Return to same saucepan. Add all remaining ingredients to potatoes; toss to coat. Let cool.
- Arrange six 12-inch squares of foil on a work surface. Divide potato mixture among foil squares, placing 1 garlic clove atop potatoes on each square. Crimp foil to seal packets. (Can be made 2 hours ahead. Let stand at room temperature.)
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Place potato packets on grill and cook, turning occasionally, until heated through and sizzling, about 15 minutes.
- Transfer packets to plates. Pierce foil with a fork to release steam. Open packets carefully (hot steam will escape).
- This recipe is a Community Pick!
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