If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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!
A Better Way to Prepare Asparagus
Plus a genius dressing.
A better way to prepare asparagus.
Your Memorial Day menu made easy.
Freshen up for spring.
Meat-free Memorial Day recipes.
Drink better coffee.