Ingredients:

  • 2 lbs Yukon Gold or Red potatoes, cut into 1/2-inch cubes or slices
  • 1 large shallot (approx. 50g), thinly sliced
  • 3 cloves garlic, minced
  • 3 tbsp extra virgin olive oil or melted unsalted butter
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1/2 lemon, sliced into thin rounds (optional)

Instructions:

  1. Preheat your grill to medium-high heat, approximately 400°F (200°C).
  2. In a large mixing bowl, combine the cubed potatoes, sliced shallots, and minced garlic.
  3. Drizzle the olive oil over the potato mixture. Add the thyme, rosemary, salt, and pepper, tossing until every piece is evenly coated.
  4. Tear off four to five large sheets of heavy-duty aluminum foil (approx. 12x12 inches). Divide the potato mixture evenly into the center of each sheet. Top with a lemon slice if using.
  5. Fold the sides of the foil over the potatoes and crimp the edges tightly to create a sealed pouch, leaving a small amount of space inside for steam circulation.
  6. Place the packets directly on the grill grates. Close the lid and grill for 25 to 30 minutes.
  7. Carefully open one packet to check for doneness; potatoes should be fork-tender and browned on the bottom.
  8. Remove from the grill and let sit for 2 minutes. Open the packets carefully to avoid steam burns and serve immediately.