NutritionSortLoading...
Loading...

1½ pounds fingerling or new potatoes

2 tablespoons extra-virgin olive oil

½ teaspoon kosher salt

1)2 teaspoon Freshly ground black pepper

4 sprigs rosemary

4 sprigs thyme

2 tablespoons salted butter, cut into 8 pieces

Select allAdd

Prep the Veg

1. Scrub or rinse the potatoes and cut away any eyes or major blemishes. If using fingerlings, halve the potatoes lengthwise. If using new potatoes, halve larger ones as necessary so they're all roughly the same size.

Dress and Seal

1. Cut two double layers of heavy-duty aluminum foil that measure 20 inches long.

2. Divide and arrange the potatoes so they run lengthwise down the middle of the two pieces of foil, stopping 2 inches shy of either end. Drizzle the olive oil evenly over the potatoes, season with the salt and pepper, top with the herb sprigs, and dot evenly with the butter pieces.

3. Gather the long edges of the foil together, folding them over each other two or three times to form a tight seal. Seal both ends of each packet in the same way. Pack into a resealable bag or leakproof container and refrigerate.

Roast and Serve

1. Place a grill over medium-hot coals with direct and indirect cooking zones.

2. Roast the potatoes, shuttling the packets between direct and indirect heat as needed to maintain a very gentle sizzling sound throughout the cooking. When the potatoes feel soft through the foil and offer very little resistance to an inserted knife or skewer, 30 to 40 minutes, cut open the top of the packets so you can see inside.

3. Finish the potatoes over direct heat, reducing any remaining liquid (there shouldn't be much) until they color slightly in spots, 2 to 4 minutes. Remove the herb sprigs. Serve hot.