Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Yield 4 servings

Ingredients

  • 1 lb baby potatoes cut in half
  • 6 cloves garlic
  • 3 tbsp olive oil
  • 2 tsp margarine
  • 2 sprigs thyme fresh, left whole
  • 1 sprig rosemary fresh, left whole
  • 1 lemon Zest from a fresh lemon
  • salt and pepper to taste
  • pinch paprika

Instructions

  • Place all ingredients in a bowl, toss well.
  • Put potato mixture in the centre of a piece of aluminum foil.
  • Fold the foil in half to cover the potatoes.
  • Crimp the edges to create a sealed pouch. Fold all the edges over one more time to ensure that all steam will stay in the pouch.
  • Place the pouch flat side down on a pre-heated barbeque grill or on a grill over a campfire at medium temperature and close the lid for four minutes.
  • Open the lid and continue cooking the pouch for another 15-20 minutes.
  • Remove the pouch and don’t open until ready to serve.
Nutrition Facts
BBQ Roasted Baby Potatoes
Calories
173
% Daily Value*
Fat
 
12.5
g
19
%
Saturated Fat
 
1.8
g
11
%
Carbohydrates
 
14.2
g
5
%
Fibre
 
2.9
g
12
%
Sugars
 
1
g
1
%
Protein
 
2.9
g
6
%
Sodium
 
274
mg
12
%
*5% or less is a little, 15% or more is a lot

Tips & Notes

If preparing this recipe in an oven, place the pouch on the lowest rack at 425°F and use the same time guidelines.

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