This recipe is adapted from one in Bon Apetit for campfire potatoes. It reminded me of the grilled whole potatoes I have had while camping.
To make four servings you need:
- About 6 medium Yukon Gold potatoes, halved
- 1 Tbs of kosher salt
- 1 Tbs of olive oil
- 2 garlic cloves, minced
- 1 Tsp fresh thyme, chopped
- 1 Tsp fresh rosemary, chopped
- 1/2 Vidalia onion, sliced
Start by boiling the potatoes until tender. Then remove them from the water and set aside to cool enough to touch safely.
Chop the potatoes into bite-sized pieces and return the to the empty pot.
Add in the oil, salt, spices and onion. Mix together until well coated. Then divide the mixture between four pieces of foil.
Make four sealed packets and place the potatoes on the grill (or over an open fire) for about 15 minutes, turning occasionally.
Place on your plate and pierce with a fork to release steam. Then open carefully.