Ingredients 1 pound baby potatoes (I used a combination of red and yellow potatoes), sliced in half

3 tablespoons water

1 tablespoon melted

Salted Butter

1 tablespoon canola oil

2 teaspoons chopped fresh rosemary

2 teaspoons chopped fresh parsley

Salt and pepper

Instructions:

  1. Preheat grill to 450 degrees F.
  2. Place potatoes and water in microwaveable bowl. Cover and cook for 5 minutes until potatoes are just fork tender but not falling apart. Drain.
  3. Stir together Kerrygold Salted Butter, oil, herbs and salt and pepper to taste. Toss potatoes with herbed butter mixture.
  4. Place two pieces of heavy-duty foil on top of each other. Pour potato mixture onto foil. Fold and seal edges to form a packet. Grill for 30-35 minutes, turning every 8 minutes. Serve warm.