Foil Pouch Grilled Potatoes With Garlic and Rosemary - adapted from a recipe by Martha Stewart
Ingredients
2 baking potatoes with skin on, scrubbed clean
4 garlic cloves, skin on
2 tablespoons extra-virgin olive oil
Coarse sea salt and freshly ground pepper
4 whole sprigs fresh rosemary, plus 1 tablespoon minced fresh rosemary
Lemon wedges, for serving
2 baking potatoes with skin on, scrubbed clean
4 garlic cloves, skin on
2 tablespoons extra-virgin olive oil
Coarse sea salt and freshly ground pepper
4 whole sprigs fresh rosemary, plus 1 tablespoon minced fresh rosemary
Lemon wedges, for serving
Directions
Slice potatoes into 1/2 -inch discs. Toss the potatoes, rosemary and garlic in a bowl with the olive oil. Season with salt and pepper.
Slice potatoes into 1/2 -inch discs. Toss the potatoes, rosemary and garlic in a bowl with the olive oil. Season with salt and pepper.
Divide potatoes, rosemary and garlic between two large double layers of foil; fold foil around potatoes and crimp edges to form packets. Grill directly over heat source, flipping packet every 5 minutes or so, until potatoes are tender, 20 to 25 minutes.
Transfer potatoes to a serving bowl. Carefully slip the roasted garlic cloves out the skins and chop. Return the chopped garlic to the bowl and toss with the potatoes. Season to taste with more salt and pepper if necessary, and serve with lemon wedges.
Serves 2-4 as a side.
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