Terrific Tin Foil Potatoes
Get ready to elevate your side dish game with these "Terrific Tin Foil Potatoes," a simple yet irresistible recipe that combines buttery, garlicky goodness with the aromatic flair of fresh rosemary. Perfectly portioned in individual foil packets, these tender, thinly sliced Russet potatoes are infused with olive oil, garlic, and herbs, then optionally topped with a sprinkle of Parmesan for a cheesy twist. Whether roasted in the oven or grilled to perfection, this versatile recipe is an ideal choice for weeknight dinners, barbecues, or camping trips. With minimal prep time and easy cleanup, these foil-wrapped potatoes are the ultimate comfort food that’s as practical as it is flavorful.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 tablespoons Butter
- 2 tablespoons Olive oil
- 2 cloves Fresh garlic
- 1 teaspoon Fresh rosemary
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 cup Parmesan cheese (optional)
- 4 sheets Aluminum foil
Instructions
Preheat your oven to 400°F (200°C) or preheat your grill to medium heat.
Wash the potatoes thoroughly and pat them dry. Peel the potatoes, if desired, or leave the skins on for extra texture and flavor.
Slice the potatoes into thin rounds, approximately 1/4-inch thick.
Peel and finely mince the garlic cloves.
Tear 4 large sheets of aluminum foil, each about 12 inches long.
Place one-quarter of the sliced potatoes in the center of each foil sheet.
Drizzle 1/2 tablespoon of olive oil over each pile of potatoes, then add 1 tablespoon of butter in small pieces on top.
Sprinkle the minced garlic evenly over the potatoes on each sheet.
Season each pile with 1/4 teaspoon of salt, a pinch of black pepper, and a few rosemary leaves.
For an optional cheesy touch, sprinkle about 1 tablespoon of grated Parmesan cheese over each stack.
Fold the foil over the potatoes tightly to create a sealed packet. Ensure there are no gaps where steam can escape.
Place the foil packets directly on the oven rack or grill grates. Bake or grill for 35–40 minutes, flipping the packets halfway through cooking.
Carefully open one packet to test the potatoes for tenderness. A fork should pierce them easily. If needed, reseal and cook for an additional 5–10 minutes.
Once done, remove the packets from the oven or grill. Let them rest for a minute before carefully opening them to avoid steam burns.
Serve the potatoes directly from the foil packets or transfer them to a serving plate. Garnish with additional rosemary or Parmesan, if desired.
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 698 mg | 30% | |
| Total Carbohydrate | 61.7 g | 22% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 2.9 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 123 mg | 9% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 1478 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
