Mushrooms are a good addition to this mix. If you include them, use 3 or 4 ounces and reduce the amount of potatoes slightly.
12 ounces red, gold, and/or fingerling potatoes, cut into 1-inch pieces
2 large shallots or one small yellow or red onion, cut into chunks (discard smaller pieces)
3 tablespoons extra-virgin olive oil
2 teaspoons thyme leaves or roughly chopped rosemary
1 teaspoon kosher salt
freshly ground black pepper
Heat a gas grill on medium heat. (My gas grill is new and runs fairly hot so I turn the dials to just below medium. ) Combine all the ingredients, including several grinds of fresh pepper, in a bowl and mix well. Measure out three sheets of (regular) aluminum foil. Each should be about 20 inches long. Overlap two pieces in a cross pattern. Mound the potato mixture in the middle of the cross and spread it out evenly into a square of even thickness (about 1 1/2 inches). Fold each piece of foil in and over the potatoes to wrap the package, and wrap the third piece of foil around the package for a good seal.
Put the package directly on the grill grate and cover the grill. Cook for 20 minutes (you’ll hear sizzling) and flip over. Cook for 20 to 25 minutes more. Remove the package from the grill and open it carefully with tongs. (It will release hot steam.) The potatoes should be nicely browned in places and will be tender when pierced with a paring knife. If they aren’t tender yet, rewrap and cook for 10 minutes longer.
Serve warm.
Serves 3 as a side dish
- Recipe courtesy of Susie Middleton