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Pouch-Grilled Potatoes and Garlic


New potatoes grilled in a foil pouch equal an easy summer side with no clean-up required.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2010


  • 1 1/2 pounds new potatoes, halved
  • 4 garlic cloves, skin on
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1/4 cup fresh cilantro leaves
  • Lime wedges, for serving


  1. Place potatoes and garlic on a large double layer of foil, drizzle with oil, and season with salt and pepper. Fold foil around potatoes and crimp edges to form a packet. Grill directly over heat source, rotating packet often, until potatoes are tender, 20 to 25 minutes. (To keep warm, move packet to cooler side of grill.)

  2. Transfer potatoes to a serving bowl. Toss with cilantro and season to taste with salt and pepper. Serve with lime wedges.

Reviews Add a comment

  • jillroberts
    9 JUL, 2011
    I thought these potatoes were easy and tasted great. I minced the cilantro and sprinkled on. The only thing I don't get is the unpeeld garlic. It added no flavor that I could detect and there was no instruction on what to do with the unpeeled cloves after they were cooked. Are you supposed to squeeze out the cloves and chop them onto the potatoes? I'd love to see if anyone has a suggestion because the recipe says nothing about what to do with them.
  • Zan
    3 JUL, 2011
    This turned out to be such a nice complement to the hamburgers we were grilling. Don't skip the cilantro and lime at the end; dressing the potatoes that way, fresh off the grill, while they're still hot, flavors the potatoes so nicely -- it really makes the dish.