Ingredients
- 16 potatoes (2 inches in diameter and halved)
- 3 tablespoons kosher salt
- 2 tablespoons olive oil
- 4 garlic cloves, unpeeled and smashed
- 1 teaspoon thyme, chopped
- 1/4 teaspoon rosemary, chopped
How to Make
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Step 1: In a saucepan place potatoes and add enough water to cover by one inch. Sprinkle with kosher salt and bring to a boil and then reduce to a simmer; cook until potatoes are tender (10 minutes); drain and return to saucepan with remaining ingredients; toss and let cool.
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Step 2: Arrange 4 (12 inch) aluminum foil squares on a work surface. Divided potato mixture among the squares of aluminum foil and place one garlic clove on top of the potatoes in each square. Crimp to seal. Stop packets at room temperature for up to 2 hours or refrigerate for up to 2 days.
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Step 3: Prepare barbecue (medium high heat) and place packets on grill and cook until heated through; turning occasionally - 15 minutes.
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Step 4: Transfer packets to serving plate and piece foil with fork to release steam. Open carefully.
We hope you enjoy this recipe!
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