Ingredients
Method
Oven Instructions:
- Preheat oven to 400°F.
- In a large bowl, combine the olive oil, parsley, thyme, garlic, salt, and pepper; then whisk together.
- Add the cut potatoes to the olive oil mixture and toss until well coated.
- Tear off four pieces of aluminum foil, each large enough to wrap around the potatoes.
- Lay one piece of aluminum foil on a flat surface. Place one-quarter of the potatoes in the center of the foil. Fold the sides inward, then fold the meeting edges over several times to seal the packet.
- Fold the open ends of the packet inward to seal each end.
- Place the foil packets on a baking sheet and cook for 30 minutes.
Grill Instructions:
- Heat the grill.
- In a large bowl, combine the olive oil, parsley, thyme, garlic, salt, and pepper; then whisk together.
- Add the cut potatoes to the olive oil mixture and toss until well coated.
- Tear off four pieces of aluminum foil, each large enough to wrap around the potatoes.
- Lay one piece of aluminum foil on a flat surface. Place one-quarter of the potatoes in the center of the foil. Fold the sides inward, then fold the meeting edges over several times to seal the packet.
- Fold the open ends of the packet inward to seal each end.
- Place the foil packets on the grill, close the lid, and cook for 20-25 minutes, or until the potatoes are tender.
Nutrition
Notes
Ingredient Swap: I love using fresh rosemary instead of thyme when I have it, it gives the potatoes a wonderfully woodsy aroma that pairs so well with garlic.
Storage Tip: If you have leftovers, store them right in the unopened foil packet in the fridge for up to 3 days, they reheat beautifully in a warm oven.
Make-
Ahead Trick: You can absolutely toss the potatoes in the oil and herb mixture a few hours before cooking, just keep them covered in the bowl in the fridge, the flavors will meld even more.
Common Mistake: Don't skimp on the foil or make the packets too tight.
I learned the hard way that the potatoes need a little room to steam properly inside, so leave a bit of air space when you seal them.
Serving Suggestion: I always finish these with a sprinkle of flaky sea salt right after opening the hot packets, the contrast in texture and saltiness is perfect.
Equipment Note: No baking sheet? I've placed the packets directly on the oven rack before with a tray on the rack below to catch any drips, it works just fine.
Herb Variation: If you're out of fresh parsley, a tablespoon of dried Italian seasoning mixed into the oil works in a pinch, though the fresh herbs are truly worth it.