Grilled Potatoes with Garlic & Thyme (Print Version)

# Ingredients:

01 - 2 pounds mini Yukon gold potatoes, rinsed, dried, and halved
02 - 2 tablespoons extra virgin olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon dried thyme
05 - 1 teaspoon dried rosemary
06 - Salt and freshly ground black pepper, to taste
07 - Chopped fresh parsley, for garnish

# Instructions:

01 - Preheat the grill to medium-high.
02 - Cut 4 large pieces of foil and set aside.
03 - In a large bowl, combine the halved potatoes with olive oil, garlic powder, thyme, rosemary, salt, and pepper.
04 - Divide the potatoes between the foils.
05 - Fold the sides of the foil over the potatoes, covering them completely; seal the packets closed.
06 - Place the foil packets on the grill and cook until tender, about 20 to 30 minutes, turning once. Pierce with a fork to check for doneness.
07 - Remove from grill and carefully open up each packet. Sprinkle with parsley and serve.

# Notes:

01 - You can change up the flavors of your grilled potatoes by trying different spices like paprika, dill, or parsley.
02 - For a cheesy twist, add some shredded cheddar or parmesan near the end of grilling.
03 - To make the dish heartier, put in some chopped bacon or ham before you grill.
04 - You can also add more veggies, like bell peppers, onions, or zucchini.
05 - If you like softer potatoes, keep them in the foil the whole time. For crispier potatoes, open the foil near the end.
06 - If you're in a hurry, you can boil the potatoes a bit before grilling.
07 - Don't forget to add plenty of seasoning before wrapping them in foil. Potatoes need a good amount of salt.
08 - These potato packets can also be prepared in the oven at 425˚F for about 15 to 20 minutes or until fork tender.

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