Elevate your grilling game with these mouthwatering Grilled Herb Potatoes. Made with Yukon Gold potatoes and a blend of savory herbs, these foil packet potatoes are easy to prepare and bursting with flavor. Whether you’re hosting a backyard BBQ or simply craving a delicious side dish, these grilled potatoes are sure to impress!
Ingredients :
- 2 lbs. Yukon Gold Potatoes, cut into bite-size cubes
- 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
- Optional toppings: Cheddar cheese, Monterey Jack cheese, sour cream
Instructions :
- Start by prepping the potatoes. Place the cubed Yukon Gold potatoes in a large bowl and drizzle with olive oil. Sprinkle with salt, black pepper, onion powder, garlic powder, chopped fresh rosemary, and chopped fresh thyme. Stir well to coat the potatoes evenly with the seasoning mixture.
- Preheat your grill to 400 degrees Fahrenheit.
- Cut four pieces of heavy-duty aluminum foil, each about 16 inches long. Divide the seasoned potatoes evenly between the foil sheets, arranging them in the middle of each sheet.
- Fold the foil sheets to create sealed packets for the potatoes. Fold the top of each packet over the potatoes, leaving room for steam to circulate. Then, fold the sides of the foil to seal the packets completely. Use a fork to poke a few holes in the top of each packet to allow steam to escape.
- Place the foil packets on the grill, with the holes facing up. Close the grill lid and cook the potatoes for about 30 minutes, or until they are tender. Avoid flipping the packets, but rotate them occasionally to ensure even cooking.
- Once the potatoes are cooked, carefully remove the foil packets from the grill and let them sit for a few minutes to cool slightly.
- Using kitchen scissors, carefully cut open the foil packets. If desired, sprinkle the potatoes with grated Cheddar cheese, Monterey Jack cheese, or additional fresh herbs.
- Place the open foil packets back on the grill, with the toppings facing up. Heat the potatoes until the cheese is melted and bubbly, if using.
- Serve the grilled herb potatoes hot off the grill, optionally topped with sour cream for extra creaminess. Enjoy this delicious side dish alongside your favorite grilled meats or as a standalone snack!
