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Ingredients
- 16 medium Yukon Gold potatoes, halved
- 3 tablespoons coarse kosher salt
- 2 tablespoons extra-virgin olive oil
- 4 unpeeled large garlic cloves, smashed
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon finely chopped fresh rosemary leaves
Details
Servings 4
Preparation
Step 1
Place potatoes in medium saucepan. Add enough cold water to cover by 1 inch. Sprinkle with salt. Bring to boil, then reduce and simmer. Cook until tender, about 10 minutes. Drain, return to saucepan. Add remaining ingredients, toss to coat and let cool.
Arrange 4 squares of aluminum foil on work space. Divide potatoes among squares and place 1 garlic clove atop potatoes on each square. Crimp to seal. Store at room temperature for 2 hours or in refrigerator for up to 2 days.
Prepare barbeque, medium-high heat. Place packets on grill and cook until heated through and sizzling, turning occasionally (about 15 minutes). Transfer to plate and pierce with fork to release steam. Open carefully and serve.
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