Garlic Rosemary Potatoes are made in a foil packet and easy to cook on the grill for a flavorful side dish. These roasted potatoes have become our absolute favorite and the recipe is super simple!
We have always been a steak and potatoes kind of family and these potatoes are the best to go alongside any meal on the grill. The easy cleanup is an added bonus.
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Ingredients for Garlic Rosemary Butter:
- Russet Potatoes
- Olive Oil
- Fresh Garlic
- Fresh Rosemary
- Salt & Pepper
How to Make Foil Packet Garlic Rosemary Potatoes:
- Scrub potatoes and dry thoroughly. Cut into wedges and place in a bowl.
- Heat olive oil and butter together with minced garlic about 2 minutes. Stir in minced rosemary, salt and pepper.
- Drizzle garlic and herb mixture over potatoes and toss to coat.
- Make a foil packet using heavy duty foil or 2 layers of regular foil.
- Pour potatoes into packet and drizzle any remaining garlic and herb mixture over potatoes.
- Seal the packet.
- Place the foil packet potatoes onto the grill over indirect heat. Cook for 45 minutes to 1 hour.
- Remove from grill and open carefully, the packet will release steam.
- Toss potatoes with the garlic butter that has settled into the bottom of the packet and serve immediately.
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Garlic Rosemary Potatoes are made in a foil packet and easy to cook on the grill for a flavorful side dish.
- 2 pounds russet potatoes
- 1/4 cup butter
- 2 tablespoons olive oil
- 3 tablespoons minced rosemary
- 2 tablespoons minced garlic
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- Preheat grill to 350°.
- Scrub potatoes and dry well.
- Cut potatoes into wedges and place in a large bowl.
- In a small saucepan melt butter with olive oil and minced garlic. Cook over low heat for about 2- 3 minutes until garlic becomes fragrant.
- Remove from heat and mix in rosemary, salt and pepper.
- Drizzle over potatoes and mix thoroughly.
- Create a foil packet with heavy duty foil or 2 layers of standard foil.
- Pour potatoes and all of the garlic butter mixture into packet.
- Seal packet and place over indirect heat on the grill.
- Cook with the grill closed for 45 minutes to 1 hour.
- Remove from grill and carefully open the packet, watching for steam.
- Toss potatoes with butter mixture in the bottom of the packet and serve immediately.
Store leftover potatoes in an airtight container in the refrigerator for up to 4 days.
Reheat leftover potatoes in olive oil in a skillet. Cut the potatoes into chunks to heat faster. Cook over medium heat for 4- 5 minutes.
Amount Per Serving: Calories: 265Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 20mgSodium: 436mgCarbohydrates: 35gFiber: 4gSugar: 2gProtein: 4g
Nutritional information is estimated and may not be accurate.