Grilled potatoes are a great addition to any meal because you can season the spuds differently each time to pair with your other flavors of the day. Sealing them up in a foil packet lets them steam on the grill, locking in moisture and flavor. This recipe serves 2-4 people, depending on how much you want to eat.
- 4-5 medium Red Potatoes
- 3 cloves Garlic
- Optional: Lemon-Thyme Butter
Here’s what I did:
First, scrub your potatoes clean and dry them off. Next comes the shortcut: cut each potato in half, then place the halves cut side down on a plate. Microwave the potatoes for about 5 minutes until softened but still have a bite. This will cut down on the grill cooking time and ensure your potatoes are ready with the rest of your food.
Give the potatoes a moment to cool when they come out of the microwave. Then cut into bite-sized pieces. Create sealable foil packets and divide the potatoes between them.
Cut the garlic cloves in half and divide between your foil packets. Add a drizzle of olive oil, salt & pepper, and a few sprigs of fresh thyme. If using, throw on a dollop of the lemon-thyme butter.
Seal the foil packets and place on the grill over indirect heat. Grill for about 10 minutes until the potatoes are soft and ready to be eaten.
Carefully open the foil packets, allowing the hot steam to escape away from you. Serve hot or at room temperature.