Grilled Potatoes in Foil

Method

1. 1

   Prepare a grill for medium-high heat; oil grate with vegetable oil. Combine 1 lb. small red potatoes, halved, quartered if larger, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. garlic powder, ½ tsp. smoked paprika, and 3 Tbsp. extra-virgin olive oil in a medium bowl, season generously with freshly ground black pepper, and toss to combine. Scrape out onto a large sheet of foil; reserve bowl. Bring foil edges together to make a packet; crimp to seal tightly. Place on grate; cook potatoes until tender, 25–28 minutes. Do Ahead: Store potatoes, tightly wrapped, chilled up to 3 days. To reheat, place potatoes in a 400° oven or air fryer until warmed through, 5–10 minutes. Or, use leftover potatoes to make grilled-potato salad.

Reviews