Ember-Roasted Potatoes
By Morgan BollingPublished on June 23, 2025
Time
1¼ hours
Yield
Serves 4 to 6
Ingredients
2 pounds small Yukon Gold potatoes, unpeeled1 tablespoon extra-virgin olive oil 2 teaspoons chopped fresh rosemary 1¼ teaspoons table salt 1 teaspoon chopped fresh thyme ½ teaspoon pepper 4 tablespoons unsalted butter, cut into ½-inch pieces3 garlic cloves, smashed and peeled
Before You Begin
This recipe will only work on a charcoal grill. Use potatoes that are no larger than 1½ inches in diameter.
Instructions
- Open bottom grill vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4½ quarts). When top coals are partially covered with ash, pour evenly over half of grill. Cover grill and open lid vent completely. Heat grill until hot, about 5 minutes.
- Toss 2 pounds small, unpeeled Yukon Gold potatoes, 1 tablespoon extra-virgin olive oil, 2 teaspoons chopped fresh rosemary, 1¼ teaspoons table salt, 1 teaspoon chopped fresh thyme, and ½ teaspoon pepper together in large bowl. Place 2 large sheets of aluminum foil perpendicular to each other on counter top. Transfer potatoes to top sheet of foil. Sprinkle with 4 tablespoons unsalted butter (cut into ½-inch pieces) and 3 smashed and peeled garlic cloves. Wrap foil around potatoes and crimp edges to seal.
- Place potatoes directly on top of coals. Cover grill and cook potatoes for 25 minutes. Transfer foil packet to rimmed baking sheet; let potatoes continue to steam in unopened packet 5 minutes longer. Using scissors or paring knife, carefully cut open top of packet, allowing steam to escape away from you. Serve.
Time
1¼ hoursYield
Serves 4 to 6Ingredients
2 pounds small Yukon Gold potatoes, unpeeled
1 tablespoon extra-virgin olive oil
2 teaspoons chopped fresh rosemary
1¼ teaspoons table salt
1 teaspoon chopped fresh thyme
½ teaspoon pepper
4 tablespoons unsalted butter, cut into ½-inch pieces
3 garlic cloves, smashed and peeled
Ingredients
2 pounds small Yukon Gold potatoes, unpeeled
1 tablespoon extra-virgin olive oil
2 teaspoons chopped fresh rosemary
1¼ teaspoons table salt
1 teaspoon chopped fresh thyme
½ teaspoon pepper
4 tablespoons unsalted butter, cut into ½-inch pieces
3 garlic cloves, smashed and peeled
Ingredients
2 pounds small Yukon Gold potatoes, unpeeled
1 tablespoon extra-virgin olive oil
2 teaspoons chopped fresh rosemary
1¼ teaspoons table salt
1 teaspoon chopped fresh thyme
½ teaspoon pepper
4 tablespoons unsalted butter, cut into ½-inch pieces
3 garlic cloves, smashed and peeled
Why This Recipe Works
When you roast potatoes in glowing coals, they develop deep char and pick up a lightly smoky flavor. For this version, we use baby Yukon Gold potatoes which are small enough to cook through by the time they brown. For ease of getting them in and out of the grill, we wrap them in a foil packet with butter, herbs, and garlic. The water in the butter helps steam the potatoes while the aromatics infuse them with plenty of flavor.
Before You Begin
This recipe will only work on a charcoal grill. Use potatoes that are no larger than 1½ inches in diameter.
Instructions
- Open bottom grill vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4½ quarts). When top coals are partially covered with ash, pour evenly over half of grill. Cover grill and open lid vent completely. Heat grill until hot, about 5 minutes.
- Toss 2 pounds small, unpeeled Yukon Gold potatoes, 1 tablespoon extra-virgin olive oil, 2 teaspoons chopped fresh rosemary, 1¼ teaspoons table salt, 1 teaspoon chopped fresh thyme, and ½ teaspoon pepper together in large bowl. Place 2 large sheets of aluminum foil perpendicular to each other on counter top. Transfer potatoes to top sheet of foil. Sprinkle with 4 tablespoons unsalted butter (cut into ½-inch pieces) and 3 smashed and peeled garlic cloves. Wrap foil around potatoes and crimp edges to seal.
- Place potatoes directly on top of coals. Cover grill and cook potatoes for 25 minutes. Transfer foil packet to rimmed baking sheet; let potatoes continue to steam in unopened packet 5 minutes longer. Using scissors or paring knife, carefully cut open top of packet, allowing steam to escape away from you. Serve.
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