Best Foil Pack Potatoes With Rosemary And Garlic Recipes

FOIL PACK POTATOES WITH ROSEMARY AND GARLIC

Steps:

• Divide potatoes between 2 large sheets of foil, then lift edges of foil around potatoes to form a nest so the oil won't leak. Divide garlic, rosemary, and oil between packages, then sprinkle each with ¾ teaspoon salt and ¼ teaspoon pepper. Bring edges of foil together to enclose each package, covering completely, then crimp to seal packages closed.
• Prepare a grill for medium, indirect heat, preferably with hardwood or hardwood charcoal. Place foil packages near the coals and cook, moving packages around the coals occasionally for even cooking, until potatoes are tender, 30-45 minutes.
• Do Ahead
• Packets can cooked and stored in the refrigerator for up to 3 days.
• Editor's note: As a part of our archive repair project, this recipe has been updated to remove an outdated and offensive term for foil pack.

GARLIC ROSEMARY POTATOES

Steps:

• Preheat grill to 350°.
• Scrub potatoes and dry well.
• Cut potatoes into wedges and place in a large bowl.
• In a small saucepan melt butter with olive oil and minced garlic. Cook over low heat for about 2- 3 minutes until garlic becomes fragrant.
• Remove from heat and mix in rosemary, salt and pepper.
• Drizzle over potatoes and mix thoroughly.
• Create a foil packet with heavy duty foil or 2 layers of standard foil.
• Pour potatoes and all of the garlic butter mixture into packet.
• Seal packet and place over indirect heat on the grill.
• Cook with the grill closed for 45 minutes to 1 hour.
• Remove from grill and carefully open the packet, watching for steam.
• Toss potatoes with butter mixture in the bottom of the packet and serve immediately.

EASY FOIL-PACK LEMON AND ROSEMARY CHICKEN DINNER RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (220˚C).
• In a small bowl, combine olive oil, both mustards, thyme, rosemary, lemon zest, salt, and pepper. Whisk and set aside.
• Cut four sheets of foil, about 14 inches (35 cm) long.
• Divide potatoes and carrots into 4 equal portions and add to the center of each foil.
• Drizzle with olive oil and season with salt and pepper.
• Top each packet with the chicken. Using your fingers or a brush, work the mustard mixture onto the chicken. Top with lemon slices and fresh rosemary.
• Fold the sides of the foil over the chicken, covering completely and sealing the packets closed. Place foil packets in a single layer on a baking sheet. Place into oven and bake until the chicken is cooked through and the potatoes and carrots are tender, about 30 minutes. Cooking time may take longer depending on the thickness of the breast.
• Enjoy!

RED POTATO BUNDLES

Steps:

• Place the potatoes, onion and garlic on two pieces of heavy-duty foil (about 12 in. square); top with rosemary, salt, pepper and cheese. Drizzle with oil. Fold in edges of foil and seal tightly., Grill, covered, over medium heat for 40-45 minutes or until potatoes are tender. Carefully open foil to allow steam to escape.

ROASTED ROSEMARY POTATOES WITH GARLIC

Steps:

• Preheat oven to 400.
• Place the potatoes and garlic in a shallow baking dish large enough to hold them in a single layer.
• Drizzle with the oil and toss well to evenly coat.
• Sprinkle with the rosemary, salt and freshly ground pepper.
• Toss again.
• Roast, uncovered, for 40-50 minutes, depending on size, turning halfway through cooking time, or until the potatoes are nicely browned and tender through the center.
• Serve hot.
• Serves 6.