Grilled Baby Red Potatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 ½ pounds baby red potatoes, rinsed and dried
02 -
3 tablespoons extra virgin olive oil
03 -
1 teaspoon dried rosemary
04 -
¾ teaspoon kosher salt
05 -
½ teaspoon onion powder
06 -
½ teaspoon freshly cracked black pepper
07 -
½ teaspoon dried basil
08 -
¼ cup freshly shredded parmesan cheese (optional)
09 -
1 teaspoon chopped fresh parsley
# Instructions:
01 -
If using a fire pit or charcoal grill, light the wood or charcoal and allow it to burn down to hot, grey coals.
02 -
Slice the baby potatoes in half lengthwise and place in a large bowl.
03 -
Drizzle the potatoes with olive oil and toss to coat evenly.
04 -
In a small bowl, combine the rosemary, salt, onion powder, pepper, and basil. Sprinkle the seasoning over the potatoes and toss to coat.
05 -
Tear off 3 pieces of heavy-duty foil, about 24 inches each. Overlap 2 pieces for the bottom layer, spray with nonstick spray, and spread the potatoes in an even layer, cut sides down. Top with the third piece of foil, overlapping as well, and fold the edges together to make a sealed packet.
06 -
Place the foil packet on the grill. Cook for 20 minutes, rotating halfway to promote even cooking.
07 -
Use tongs to carefully flip the packet over and cook for an additional 10 to 15 minutes. Check at the 10-minute mark to ensure the potatoes are golden brown and not burning.
08 -
Remove the foil packet when the potatoes are golden brown, garnish with shredded parmesan cheese and chopped fresh parsley, and serve hot.