Ingredients
- 4 medium red potatoes, scrubbed
- 4 tablespoons butter
- 1 pinch dried parsley, or to taste
- 1 pinch garlic salt, or to taste
- 4 tablespoons sour cream, or to taste
- aluminum foil
Why You'll Love This Recipe
Simple and full of flavor. The potatoes come out tender on the inside with a slightly crispy skin. Wrapping them in foil helps lock in moisture and makes cleanup easy. It’s a great side that pairs well with many meals.
Helpful Tips For Cooking
- Use medium-sized potatoes for even cooking.
- Pierce the foil a little if you want a slightly crisper skin.
- Check the potatoes with a fork to ensure they are tender before serving.
- Pierce the foil a little if you want a slightly crisper skin.
- Check the potatoes with a fork to ensure they are tender before serving.
Step 1
Warm your grill to high, then close the lid to let it get nice and hot. While that’s warming up, tear off four squares of aluminum foil, about 6 inches each. Give each potato a few pokes with a fork, then place one on each piece of foil. Add a tablespoon of butter on top of each potato, and sprinkle with some parsley and garlic salt for flavor. Wrap the foil around the potatoes so they’re fully covered.
Step 2
Once the grill is hot, turn the heat down to medium and put the foil-wrapped potatoes right on the grate. Let them cook for about 20 minutes, turning them every now and then so they cook evenly and get tender all the way through. When they’re done, carefully unwrap the foil and serve the potatoes warm, maybe with a dollop of sour cream.
Serving Ideas To Try
Serve these potatoes alongside grilled meats or fresh salads. They also taste great with a dollop of sour cream, some chopped herbs, or a sprinkle of cheese. Adding a squeeze of lemon or a dash of hot sauce can brighten the flavors.
Storage Tips
Store leftovers in an airtight container in the refrigerator. They keep well for up to 3 days. Reheat gently in the oven or microwave to maintain their texture. Avoid wrapping in foil again when reheating in the microwave.
