Ingredients:

  • 1.5 lb red potatoes, sliced 1/2 inch thick
  • 2.5 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Preheat an outdoor grill to medium-high heat (about 400°F).
  2. In a large bowl, combine the sliced potatoes, olive oil, minced garlic, rosemary, thyme, salt, and pepper. Toss thoroughly until all potato slices are evenly coated.
  3. Tear off two large sheets of heavy-duty aluminum foil. Divide the seasoned potato mixture between the two sheets. Fold the long sides of the foil up and tightly crimp the edges together to seal the packets completely, trapping the steam inside.
  4. Place the sealed foil packets directly on the preheated grill grates. Grill for 20 minutes total, flipping the packets once halfway through (at 10 minutes).
  5. Carefully remove the packets from the grill. Allow them to rest for 1 minute before cautiously opening the foil (be aware of hot steam). Ensure potatoes are tender before serving immediately.