These foil pack red potatoes are an easy side to add to any bbq. They are full of garlicky flavor and hint of char!
I am a grilling machine. I learned the ropes from Blake last summer because he is in a part-time MBA program aka has summer classes aka I am now head grill chef of the household. I’ve gotten really good at letting things cook instead of checking the meat too soon, because you risk ruining the grill marks.
I am still mastering the foil pack fold. Blake has got that down. My folds always end up…..not perfect. Blake’s = perfect.
The past week has been really nice. He has the whole month of August off of school, so when he gets home from work we actually get to do fun stuff….like cook together, go to the gym, yoga, and even for walks around the lake!
I still don’t know how he is handling school and work (and ME!) at the asme time. #sostressful.
Anyschways- these are like the bestest, easiest potatoes to make EVER!
They only take like 5 minutes to prep and 20 minutes to cook.
You can add any spices that your palette prefers, but I like garlic, salt, pepper, basil, and parsley.
Classic. I even created a super duper easy step-by-step image for you to follow.
Next time, try adding in other veggies like sweet potato, zucchini, and bell pepper! You’ll never want to cook your veggies another way!
First, begin by prepping your red potatoes. Wash them and pat dry. Then, cut in half, and in half again. Prep onion, by finely dicing. Place vegetables in a large plastic gallon-sized bag.
Add EVOO and spices. Shake bag to completely coat.
Transfer vegetables onto a piece of aluminum foil. Then place another piece of foil on top. fold the sides in, creating a your foil pack.
Place on your grill grates (I placed directly on the flame) heated to about 350ºF to 400ºF. If you don’t cook your potatoes directly on the flam, you my need to cook longer! Ultimately, cook until the potatoes can be easily pierced with a fork.