Grilled Potatoes and Olives

  • Yield : 4 servings
  • Cook Time : 30m
  • Ready In : 30m
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Step 1

Toss 1 1/2 pounds small fingerling potatoes, 3 smashed unpeeled garlic cloves, 2 tablespoons each olive oil and chopped rosemary, 1/2 cup pitted Kalamata olives, wide zest strips from 1 lemon, 1/2 teaspoon kosher salt and a few grinds of pepper on a large sheet of heavy-duty foil. Fold in the sides of the foil and seal to make a packet. Grill over high heat, flipping, until the potatoes are tender, 25 minutes.

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