Grilled Potatoes

Ingredients

1½ pounds baby red potatoes rinsed and dried
3 tablespoons extra virgin olive oil
1 teaspoon dried rosemary
¾ teaspoon kosher salt
½ teaspoon onion powder
½ teaspoon fresh cracked black pepper
½ teaspoon dried basil
¼ cup freshly shredded Parmesan cheese optional garnish
1 teaspoon chopped fresh parsley

Directions

If using a fire pit or charcoal grill, light the wood or charcoal and allow it to burn down to hot, grey coals.

Slice the baby potatoes in half lengthwise and place in a large bowl.

Drizzle the potatoes with the olive oil and toss to coat.

In a small bowl add the rosemary, salt, onion powder, pepper and basil. Stir to combine.

Sprinkle the herbs over the potatoes and toss to coat.

Tear off 3 pieces of heavy-duty foil, about 24 inches each. Overlap 2 pieces for the bottom layer, and spray with nonstick spray. Spread the potatoes in an even layer, cut sides down.Top the potatoes with the remaining piece of foil, overlapping as well. Fold the edges together to make a packet.

Place the foil packet on the grill. Cook for 20 minutes, rotating halfway through to promote even cooking.

Use tongs to carefully flip the packet over and cook for an additional 10 to 15 minutes. Check the packet at the 10 minute mark to ensure the potatoes are golden brown and not burning.

Remove the foil packet when the potatoes are golden brown, and garnish with the shredded Parmesan cheese and chopped fresh parsley. Serve while hot.