Grilled Rosemary Potatoes

Grilled Rosemary Potatoes are the perfect side dish to cook on the outdoor grill. Plus, cleanup's a breeze thanks to the nifty foil cooking packet.

*Disclaimer - This recipe was originally published in 2014. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

It's the 4th of July and you're wondering what to serve as a side dish to the burgers, chicken, or brats you're cooking on the grill? Never fear! Grilled Rosemary Potatoes are here!

These potatoes are super simple to make and what's best is that there is no clean-up involved because you cook them in a foil packet directly on the grill! You can even serve the potatoes out of the foil packet, which will make your dash off to the fireworks even less of a hassle. Oooohhh! Aaaaahhh! (fireworks speak, lol)

GRILLED ROSEMARY POTATOES   {PRINT THIS RECIPE}
Serves: 6-8         Prep Time:  10 minutes        Cook Time: 45-50 minutes

8-10 medium Idaho potatoes, peeled and cut into 2" chunks
2 medium onions (I used sweet onions), peeled and cut into 2" chunks
4 tablespoons olive oil
2 teaspoons salt
1 teaspoon pepper
3 tablespoons butter
2-3 large sprigs of rosemary
2 tablespoons fresh parsley, chopped
heavy duty aluminum foil

-Line a large bowl (only used as a mold) with 2 layers of heavy-duty aluminum foil *Note - Make sure you make them long enough to be able to fold the foil over top to enclose the potatoes.
-Layer the potatoes, onions, and rosemary sprigs in the foil-lined bowl.
-Drizzle with olive oil and season with salt and pepper.
-Dot the top with the butter.
-Bring the foil up and over the potatoes to form a packet, making sure you leave a small hole in the top to let some of the steam out.
-Remove the foil packet from the bowl and place the packet onto a medium/high covered grill.
-Cook for approximately 45-50 minutes or until the potatoes are tender.
-Gently stir the potatoes, remove the spent rosemary sprigs, and garnish with the chopped parsley.
-Serve hot.