Ingredients
16ozpotatoes,baby red or yukon gold, quartered
1tbspolive oil
kosher salt,to taste
½tspgarlic powder
black pepper,to taste
½tsplemon zest,(from ½ lemon), grated
½tbspflat leaf parsley,finely chopped
1 Reynolds Wrap heavy duty foil (18×18-inches)
Preparation
In a large bowl, toss the potatoes with olive oil, garlic powder, ½ teaspoon of salt and black pepper to taste. Toss to evenly coat.
Transfer to a large, 18×18 inches sheet 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, for 30 minutes, shaking the bag every 10 minutes to prevent potatoes from burning. Open carefully, then top with ⅛ teaspoon salt, lemon zest, and parsley.
Bake in a preheated 400 degrees F oven for 35 to 40 minutes, shaking the halfway. Open carefully and top with ⅛ teaspoon salt, lemon zest and parsley.
Serve warm, and enjoy!
