This is my go-to recipe for making potatoes in the summer – it’s easy, it doesn’t dirty many dishes, and I can use the same technique for sweet potatoes if I cut the pieces into the same sizes I would the baby reds. The best thing is that the cooked potatoes can sit in the foil (and stay warm) while you finish up other dishes, making it easy for the meal to come together.
To change things up, you can substitute extra virgin olive oil for the butter, and add some chopped rosemary to the potatoes while they cook.
adapted from Everyday Food: Great Food Fast
1 pound baby red potatoes
pat of butter
Heat grill to medium. Cut a piece of aluminum foil about four feet long and fold in half.
Clean potatoes; cut small potatoes into halves or quarters, cut larger potatoes into fourths or eights. Place cut potatoes in the center of foil. Fold up edges of foil to make a tight pouch. Place potatoes directly over flame for 10 minutes, then flip over for another 10 minutes. Leave potatoes in foil until ready to serve.
Toss potatoes with butter and season to taste with salt and pepper.