Hobo Pack Potatoes with Rosemary and Garlic

Ingredients for Hobo Pack Potatoes with Rosemary and Garlic

• 900g small potatoes (such as baby Yukon Gold, about 1 1/2 inches wide)

• 2 garlic cloves, smashed

• 2 small rosemary sprigs

• 60ml olive oil

• 1 1/2 teaspoons kosher salt

• 1/2 teaspoons freshly ground black pepper

How to make Hobo Pack Potatoes with Rosemary and Garlic

Divide potatoes between 2 large sheets of foil, then lift edges of foil around potatoes to form a nest so the oil won't leak. Divide garlic, rosemary, and oil between packages, then sprinkle each with 3/4 teaspoons salt and 1/4 teaspoons pepper. Bring edges of foil together to enclose each package, covering completely, then crimp to seal packages closed.

Prepare a grill for medium, indirect heat, preferably with hardwood or hardwood charcoal. Place foil packages near the coals and cook, moving packages around the coals occasionally for even cooking, until potatoes are tender, 30–45 minutes.

Packages can cooked and stored in the refrigerator for up to 3 days.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.