Ivo's Foil Barbecued Potatoes with Rosemary Bbq
Elevate your next barbecue with Ivo's Foil Barbecued Potatoes with Rosemary BBQ—a simple yet flavor-packed side dish that’s perfect for outdoor grilling. This recipe features tender baby potatoes, coated in a savory blend of olive oil, minced garlic, fresh rosemary, and zesty barbecue seasoning, then wrapped in foil for effortless cooking and cleanup. A touch of butter melts into the potatoes as they cook, adding richness and a perfectly infused smoky flavor. Ready in just 45 minutes, these foil-grilled potatoes are a versatile crowd-pleaser, great for pairing with steaks, grilled chicken, or your favorite summer entrees. Garnish with fresh parsley for a burst of freshness, and serve straight from the grill for maximum flavor. Whether you're hosting a backyard barbecue or enjoying a camping trip, these rosemary-infused grilled potatoes are sure to impress.
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Ingredients
- 1.5 pounds Baby potatoes (Yukon Gold or red)
- 3 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 2 tablespoons Fresh rosemary, finely chopped
- 2 teaspoons Barbecue seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Unsalted butter
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Directions
Step 1
Preheat your grill to medium-high heat (around 375°F to 400°F).
Step 2
Scrub and rinse the baby potatoes thoroughly. Pat them dry with a clean towel.
Step 3
Cut larger baby potatoes in half to ensure even cooking, leaving smaller ones whole.
Step 4
In a large mixing bowl, combine the potatoes, olive oil, minced garlic, rosemary, barbecue seasoning, salt, and pepper. Toss until all the potatoes are evenly coated.
Step 5
Tear off four large sheets of aluminum foil, approximately 12 inches each. Divide the seasoned potatoes evenly among the sheets.
Step 6
Add 1/2 tablespoon of unsalted butter to each foil packet, placing it on top of the potatoes for added flavor and moisture.
Step 7
Fold the aluminum foil over the potatoes to create a sealed pouch, ensuring no openings for steam to escape.
Step 8
Place the foil packets directly onto the grill grates. Close the grill lid and cook for about 25-30 minutes, flipping the packets halfway through to ensure even cooking.
Step 9
Check for doneness by carefully opening one foil packet and piercing a potato with a fork. It should be tender and easily pierced.
Step 10
Once cooked, carefully remove the foil packets from the grill. Allow them to cool for a minute before opening to avoid steam burns.
Step 11
Transfer the potatoes to a serving dish and garnish with chopped fresh parsley, if desired. Serve hot and enjoy!
Nutrition Facts
| Serving size | (772.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1126.3 |
| Total Fat 66.7g | 0% |
| Saturated Fat 20.7g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 62mg | 0% |
| Sodium 2409.0mg | 0% |
| Total Carbohydrate 124.1g | 0% |
| Dietary Fiber 16.0g | 0% |
| Total Sugars 5.6g | |
| Protein 14.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 102.5mg | 0% |
| Iron 6.6mg | 0% |
| Potassium 2962.0mg | 0% |
Source of Calories