Ingredients
Open packets carefully (steam will escape).
- 16 medium potatoes (about 2 inches in diameter), halved
- 3 tablespoons salt
- 2 tablespoons cooking oil
- 6 unpeeled large garlic cloves, smashed
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon finely chopped fresh rosemary
- Place potatoes(spuds) in a large saucepan. Add salt and enough water to cover by 1 inch. Bring to a boil, then reduce heat to medium-low, and simmer potatoes until tender, about 10 minutes. Drain. Return to same pan. Add all remaining ingredients to potatoes; toss to coat(You might want to leave the lid on). Leave to cool.
- Arrange six 12-inch squares of foil on a work surface. Divide potato mixture among foil squares, placing 1 garlic clove atop potatoes on each square. Crimp foil to seal packets. (Can be made dinner time. Left to stand at room temperature.)
- On a medium-hot fire(or heat a gas grill to high.) place potato packets on grill and cook, turning occasionally, until heated through and sizzling, about 15 minutes.
- Transfer packets to plates. Pierce foil with a fork to release steam.
Open packets carefully (steam will escape).