Ingredients Jump to Instructions ↓

  1. 2 1/2 pound(s) red potatoes , not peeled and cut into 1-inch chunks 1 tablespoon(s) olive oil 1 tablespoon(s) fresh rosemary leaves , chopped 1 teaspoon(s) grated orange peel 1 teaspoon(s) salt 1/4 teaspoon(s) coarsely ground black pepper

Instructions Jump to Ingredients ↑

  1. Prepare outdoor grill for covered direct grilling over medium heat. In large bowl, toss potatoes, oil, rosemary, orange peel, salt, and pepper until potatoes are evenly coated. Layer two 30" by 18" sheets heavy-duty foil to make double-thick sheet. Place potato mixture in center of stacked foil. Bring short ends of foil up and over potatoes; fold several times to seal in juices. Place packet on hot grill rack over medium heat. Cover grill and cook, turning packet over once halfway through grilling, until potatoes are fork tender, about 30 minutes. Before serving, with kitchen shears, cut an X in top of foil packet to let steam escape, then carefully pull back foil to open.


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