Easy Potato Foil Packets

INGREDIENTS:

  • 2 lbs. Yukon Gold Potatoes cut in bite size cube
  • 3 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • Cheddar cheese (optional)
  • Monterey Jack Cheese (optional)
  • Sour cream (optional)

INSTRUCTIONS:

Add the potatoes to a large bowl. Drizzle with olive and sprinkle with kosher salt, fresh ground black pepper, onion powder, garlic powder, chopped fresh rosemary, and fresh thyme. Stir to coat the potatoes. Preheat the grill to 400 degrees. Using heavy duty aluminum in the standard width cut four pieces that are about 16 inches long. Divide the potatoes evenly between the sheets arranging in the middle of the foil. Bring both ends of the foil together and make a double fold on the top leaving room for steam to cook the potatoes. Lay the packet flat and double fold both sides. If there is enough room fold the top down one more time to seal everything in. Using the tines of a large fork poke a few holes in the top for steam to escape. Place them on the grill holes side up and close the lid. Cook for about 30 minutes or until the potatoes are tender. Do not flip the potato packets but rotate them from front to back and side to side a couple of times. Remove from the grill and let sit for a few minutes. Carefully cut them open using kitchen utility scissors. If desired sprinkle with cheese and more fresh herbs. Place them back on the grill open side up and heat until the cheese melts.

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