Recipe by: Kim Norman




potatoes 1

  • 1 ½ pounds small yukon gold potatoes (about 1 ½ to 2 inches in diameter), halved
  • 1 ½ pounds small red potatoes (about 1 ½ to 2 inches in diameter), halved
  • ¼ cup extra-virgin olive oil
  • ¼ cup freshly squeezed juice (from 2 to 3 lemons, plus more to taste)
  • 1/3 cup roughly chopped shallots (about 2 medium)
  • 4 tsp finely minced fresh thyme leaves
  • Kosher salt
  • Freshly ground black pepper


potatoes 3

Grill heat: Medium – high or oven preheated at 180 C (360 F).

  • Tear off four 18-inch square pieces of heavy duty aluminum foil.
  • In a large bowl, combine potatoes, oil, lemon juice, shallots, and thyme.
  • Season with salt and pepper and toss to combine.
  • Divide into four even batches, placing each batch in the center of one square of foil.
  • Crimp foil closed, rolling sides to fully seal each packet.
  • Set half the burners of a gas grill to high heat.
  • Set cooking grate in place, cover gill and allow to preheat for 5 minutes.
  • Clean and oil grilling grate.
  • Place packets on grill, aligning them close to, but not directly over the coals.
  • Cover and cook for 10 minutes.
  • Rotate packets front to back (so cooler side is now closer to coals), cover, and continue cooking for 10 minutes longer.
  • Move packets directly over coals, cover, and cook for 5 minutes more.
  • Remove from grill and let cool for 5 minutes.
  • Carefully open packets, season with additional salt, pepper, and lemon juice to taste.
  • Serve immediately.
  • For oven, put packs in oven for 30 mins (flip over after 15 mins).

Download PDF here: Kim Norman Grilled Foil Wrapped Potatoes with Shallots Lemon and Thyme