Lemon-Parsley Potato Foil Packets can be grilled or baked in the oven! A delicious side dish, and the best part - easy cleanup!
16 ounces baby red or yukon gold potatoes, quartered
1 tablespoons olive oil
kosher salt, to taste
1/2 teaspoon garlic powder
black pepper, to taste
grated lemon zest of 1/2 lemon (1/2 teaspoon)
1/2 tablespoon finely chopped flat leaf parsley
1 piece Reynolds Wrap heavy duty foil, 18 x 18 inches
In a large bowl toss the potatoes with olive oil, garlic powder, 1/2 teaspoon salt and black pepper to taste, toss to evenly coat.
Transfer to a large sheet, 18 x 18 inches of heavy duty foil on a flat surface.
Place the ingredients in the center of the foil. Form a packet by bringing the short ends of the foil together and fold twice to seal leaving room for steam.
Grill, covered over medium heat 30 minutes, shaking the bag every 10 minutes so the bottom of the potatoes don't burn. Open carefully and top with 1/8 teaspoon salt, lemon zest and parsley.
IN THE OVEN
Bake in a preheat 400F oven 35 to 40 minutes, shaking the halfway. Open carefully and top with 1/8 teaspoon salt, lemon zest and parsley.
Servings: 1/2 cup
Amount Per Servings
Saturated Fat: 0.5g