Ingredients:

  • 1.5 lbs (680g) Yukon Gold potatoes, scrubbed and cut into 1-inch (2.5cm) cubes
  • 2 tablespoons (30ml) olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 tablespoon (15ml) fresh thyme, chopped (or 1 teaspoon dried)
  • 1/2 teaspoon (2.5ml) salt, or to taste
  • 1/4 teaspoon (1.25ml) black pepper, or to taste
  • 1/2 lemon, juiced
  • 2 tablespoons (30ml) butter, cut into small pats

Instructions:

  1. In the mixing bowl, combine the cubed potatoes, olive oil, minced garlic, rosemary, thyme, salt, and pepper. Toss to coat evenly.
  2. Cut four large squares of aluminum foil (about 12x12 inches or 30x30cm). Divide the potato mixture evenly among the foil squares.
  3. Drizzle each portion with lemon juice. Distribute the butter pats over the potatoes.
  4. Fold the foil over the potatoes, creating a tightly sealed packet. Fold the edges over themselves multiple times to prevent steam from escaping.
  5. Preheat your grill to medium heat (about 350-400°F or 175-200°C). Place the foil packets directly on the grill grates.
  6. Grill for 25-35 minutes, flipping the packets halfway through, until the potatoes are tender and easily pierced with a fork.
  7. Carefully remove the foil packets from the grill. Let them rest for 5 minutes before opening to allow the steam to escape (carefully, as steam will be hot!). Serve immediately.