Ingredients
Method
- Preheat the grill to medium-high heat, about 400°F (200°C).
- Combine the cubed potatoes, sliced shallots, and minced garlic in a large mixing bowl.
- Drizzle olive oil over the potato mixture. Add thyme, rosemary, salt, and pepper, then toss until evenly coated.
- Tear off four to five large sheets of heavy-duty aluminum foil (approximately 12x12 inches). Divide the potato mixture evenly into the center of each sheet. Top with a lemon slice if desired.
- Fold the foil sides over the potatoes and crimp the edges tightly to create a sealed pouch, leaving space inside for steam circulation.
- Place the packets directly on the grill grates. Close the lid and grill for 25 to 30 minutes.
- Carefully open one packet to check for doneness; ensure potatoes are fork-tender and browned on the bottom.
- Remove from the grill and let sit for 2 minutes. Carefully open the packets to avoid steam burns and serve immediately.
Nutrition
Notes
Ingredient Swap: I've found that if I'm out of shallots, a quarter cup of finely diced red onion works beautifully here, adding a lovely, mild sharpness.
Make-