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Grilled Balsamic Baby Potatoes

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PREP TIME
10 min
COOKING TIME
25 min
TOTAL TIME
35 min
SERVINGS
6 servings
Grilled Balsamic Baby Potatoes
Ingredients
  • heavy-duty aluminum foil
  • 2 pounds baby (1- to 2-inch long) potatoes, halved lengthwise
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 2 tablespoons onion powder
  • salt and ground black pepper to taste
  • 2 tablespoons butter, cut into small chunks
Instructions
1
Heat up the outdoor grill to a medium temperature, making sure it's at the right level of heat.
2
Lay down a 24-inch long sheet of heavy-duty aluminum foil on a flat, stable surface. Arrange the potatoes in the middle of the foil sheet. Drizzle a small amount of vinegar and olive oil over the potatoes, then sprinkle some onion powder, salt, and pepper to taste. Scatter the butter chunks evenly over the potatoes.
3
Fold the two shorter edges of the foil up and around the potatoes, then fold them together several times at the top to create a tight seal. Fold the remaining two edges over to secure the packet, making sure it's tightly closed.
4
Place the sealed potato packet on the preheated grill, with the seam facing upwards. Allow it to cook for about 25 minutes, or until the potatoes are tender, flipping and shaking the packet several times during cooking to ensure even distribution.
5
Once cooked, carefully remove the packet from the grill and keep it sealed until you're ready to serve. Be extremely cautious when opening, as the potatoes will be very hot and steam will release quickly.