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Editor’s note: As a part of our archive repair project, this recipe has been updated to remove an outdated and offensive term for foil pack.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
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