Foil pack potatoes grilled on the barbecue or roasted in the oven with a buttery, herb and garlic dressing. Crack open these mouthwatering potatoes at your next gathering and everyone will want the recipe!
Course Appetizer, party food, Side Dish, Snack, starter, sunday dinner
Pre heat the barbecue to medium or oven to 200 degrees Chop the potatoes into bite sized pieces then place in a bowl and mix with oil, seasoning, whole garlic cloves and dried rosemary.
Transfer the potatoes to a piece of foil, around 70cm in length. Bunch the potatoes in the middle of the foil. Place 3 sprigs of thyme and half (15of cubed of butter on top of the potatoes.
Bring the edges of the foil together and wrap, ensuring a tight seal all around. If the width of the foil isn’t long enough to wrap properly then double wrap with second piece of foil in the opposite direction.
Place the foil directly onto the barbecue grill or if roasting place on a tray before inserting into the oven.
Grill or roast for 40 minutes then remove from the grill or oven and open up the foil. Remove the thyme and add in the rest of the butter and season again. Then return to the grill or oven with the foil open and cook for a further 15 minutes or until golden brown.