Foil Pack Potatoes With Rosemary and Garlic
3.7
(3)
These potatoes steam away in the coals while you grill the rest of your meal. If you're not eating them right away, keep them in their foil pouches and rewarm them on the grill or in a 350°F oven before serving.
Recipe information
Total Time
50 minutes
Yield
Serves 4
Ingredients
Preparation
Step 1
Divide potatoes between 2 large sheets of foil, then lift edges of foil around potatoes to form a nest so the oil won't leak. Divide garlic, rosemary, and oil between packages, then sprinkle each with ¾ teaspoon salt and ¼ teaspoon pepper. Bring edges of foil together to enclose each package, covering completely, then crimp to seal packages closed.
Step 2
Prepare a grill for medium, indirect heat, preferably with hardwood or hardwood charcoal. Place foil packages near the coals and cook, moving packages around the coals occasionally for even cooking, until potatoes are tender, 30–45 minutes.
Do Ahead
Step 3
Packets can cooked and stored in the refrigerator for up to 3 days.
Step 4
Editor’s note: As a part of our archive repair project, this recipe has been updated to remove an outdated and offensive term for foil pack.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
63 Best Grilled Vegetable Recipes for Barbecues and Beachside Bonfires
These recipes far surpass your basic grilled veggie skewers.31 Incredibly Easy Camping Recipes
All the dinners, desserts, and make-ahead foil pack meals you need for an unforgettable foray into the great outdoors.38 Ways to Cook With Rosemary
Earthy and pungent, this fragrant herb packs a serious punch.Small Plates Kids Cooking Camp: Day Four
Scramble the eggs and pack the potatoes.91 Spring Grilling Recipes We Love
These recipes will bring you back to the glory of the grill this spring.
