Servings: 3 or 4 | Preparation Time: 5 minutes | Cooking Time: 20-25 minutes
Ingredients
1 lb. baby potatoes, cut in half
6 whole cloves of garlic
3 tbsp. Olive oil
2 tsp. margarine
2 sprigs (3”) fresh thyme, left whole
1 sprig (3”) fresh rosemary, left whole
Zest from a fresh lemon
Pepper to taste
1/2 tsp. coarse sea salt
1 pinch paprika
Directions
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Place all ingredients in a bowl, toss well.
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Put potato mixture in the centre of a piece of aluminum foil. Fold the foil in half to cover the potatoes.
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Crimp the edges to create a sealed pouch. Fold all the edges over one more time to ensure that all steam will stay in the pouch.
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Place the pouch flat side down on a pre-heated barbeque grill or on a grill over a campfire at medium temperature and close the lid for four minutes.
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Open the lid and continue cooking the pouch for another 15-20 minutes.
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Remove the pouch and don’t open until ready to serve.
Note: If preparing this recipe in an oven, place the pouch on the lowest rack at 425°F and use the same time guidelines.
Nutritional Information
N/A
Recipe Supplied by:
