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Herb-Grilled Potatoes

Grilled Vegetables, Grilling, Vegetables | 3 comments

The following is a guest post I wrote for Rookie-Cookie last week.

The weather is warm, or soon to be there, and grilling season is upon us. As a busy mom, there are few meals I like better than a meal on the grill. Why? Grill cooking seems to involve very little cleanup for me. No casserole dishes to scrub clean. No stacks of pots and pans. For me it’s usually just tin foil and zip top bags to toss in the trash, some tongs and maybe kebab skewers to toss in the dishwasher. I marinade any meats in bags so that the raw juices and leftover marinade is contained and can be discarded easily.

Another plus that I’m sure we all love is taking the heat out of the kitchen and into the yard on the warmer days. I love to sit out in the shade while dinner is grilling and the kids are playing on the swing set. Sometimes I swing with them even though I’m pretty sure that I exceed the weight limit.

One of my favorite sides to grill is a foil pouch of herbed potatoes. They are simple, flavorful, and something I can easily keep the ingredients on hand for. There aren’t many measurements, just some guidelines that you can adjust to your liking. I like red potatoes best. My herb choice is usually rosemary, I have it growing in the garden, but parsley and thyme are also great flavors. Rosemary is incredibly easy to grow and an attractive bush to have in your yard. It’s also very fragrant.

Herb-Grilled Potatoes

  • 2-3 small red potatoes per person
  • A handful of chopped fresh herbs – rosemary, parsley, or thyme
  • Salt
  • Pepper
  • Olive oil
  • Heavy-duty foil

Cut potatoes in half. Cut each half into quarters. Place potatoes on top of a large sheet of heavy-duty foil. Drizzle with oil, season to taste with salt and pepper, and toss with herbs. Pull the two shorter ends of the rectangle together in the center. Hold them together and roll down. Fold in the remaining openings. Grill the potatoes for 30-40 minutes, flipping part way through, or until potatoes are tender and light gold.

Note: I grill using a gas grill on high and put the potatoes on the upper rack.

Katie

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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  • 1
    Tessa - June 14, 2009 @ 4:44 pm

    There's something about potatoes and herbs that is just so perfect. I've never grilled potatoes though, I'll have to try it!

    [Reply]

  • 2
    Laurel - June 18, 2009 @ 1:32 pm

    I also made this last night – with the kebabs- I was on a rosemary kick and found these recipes to compliment my craving! Yummy! thanks!

    [Reply]

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