Grilled Potatoes in Foil
These Grilled Potatoes in Foil are easy and full of flavor. You can make this 5-ingredient side dish on the grill, in the oven, or over an open fire.
Servings: 4
Equipment
Ingredients
- 2 pounds baby Yukon potatoes rinsed, dried and halved
- 2½ tablespoons basil pesto
- ½ tablespoon minced garlic
- salt and freshly ground black pepper to taste
- chopped fresh basil or parsley for garnish
Instructions
Grill Method
- Prep. Preheat an outdoor grill to medium-high. Cut out four 12 x 12 pieces of foil and set aside.
- Combine the ingredients and assemble. In a mixing bowl, combine prepared potatoes, basil pesto, garlic, salt, and pepper; mix well. Evenly divide the potatoes between the foil sheets. Fold all sides of the foil over the potatoes and seal closed.
- Grill. Transfer your foil packets to the grill and cook for 20 to 25 minutes, or until the potatoes are tender, turning over once. To check for doneness, pierce the foil packets with a fork to check if your potatoes need longer to cook.
- Serve. Remove the potato foil packets from the grill and open them up, carefully, away from your face. Garnish with basil or parsley, and serve.
Oven Method
- Prep. Preheat the oven to 425°F. Assemble your potato packets and place them on a large baking sheet.
- Bake. Cook for 17 to 20 minutes, or until tender.
- Serve. Remove from the oven, garnish, and serve.
Open Fire Method
- Prep. Assemble the potato foil packets.
- Grill. Place them on top of the coals - not in the flames. Cook for 20-25 minutes or until tender, turning over once.
- Serve. Using tongs, carefully remove your foil packs from the coals, garnish, and serve.
Nutrition
Calories: 212kcal | Carbohydrates: 41g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 101mg | Potassium: 955mg | Fiber: 5g | Sugar: 2g | Vitamin A: 189IU | Vitamin C: 45mg | Calcium: 42mg | Iron: 2mg
