Recipe: Grilled Herbed Potato Packets
Fresh Herbs Lead Your Summer Cooking
Please note there will be no Fresh Take Wednesday this week, or Monday issue next week. I’m heading to New York to visit family and see what culinary inspiration I can find. Catch ya’ when I get back on May 26! ~CJ
Bring your cooking to life with fresh herbs
There’s a moment every spring when my herb garden starts to come alive. It’s subtle at first and then suddenly there are lush, fragrant mature plants standing ready to be picked all summer long. In May, I peek nearly daily to see what’s coming up—like the thyme that I marvel at (I can’t believe it makes it through the harsh Saskatchewan winter!), then the chives, followed by the French tarragon. I’m happy to report that despite the cool spring start this year, my chives are up nearly a foot, the tarragon is coming along nicely, and the thyme is growing and expanding into a large fragrant carpet.
This weekend, I picked up some rosemary, winter savoury, variegated sage, garlic chives, Italian parsley, spearmint and loads and loads of fresh basil to pack my herb garden. As these new plants get established, more and more fresh herbs (and less and less dried ones) will find their way into my cooking!
Fresh herbs pack a flavour punch
If you’re looking to add vibrant, bold flavour to pick-up your everyday cooking, fresh herbs are one of the simplest ways to do it. They add so much flavour that often you can cut back on any extra salt. Fresh herbs brighten, lift. And they give dishes a flavour boost that dried herbs just can’t offer. Fresh basil and dried basil, for example, are not always interchangeable. You simply can’t make basil pesto with dried basil.
In cooking, fresh herbs are a powerhouse of flavour and possibility. Just a small amount can make a remarkable flavour shift—like adding a tablespoonful of fresh chopped cilantro to a salad dressing, or handful of chopped dill to chickpea hummus. Additions like this can elevate a dish from ordinary to memorable (have you ever tried dill hummus? It’s amazing!). The more you use them, the more confident you’ll feel adding fresh herbs more often.
Expand your cooking
Once you get going and feel more comfortable, try different varieties, such as pineapple oregano, Thai basil or lemon thyme. They add so much character to dishes. But what do you do when you have leftovers? Try this: trim off the ends and place the bundle in a glass of water. Cover with a plastic bag and tuck it closed. It will last for several weeks.
Here are some other simple ideas to keep fresh herbs from going to waste.
🌿 Basil – Perfect with tomatoes, but don’t stop there. Make a pesto and toss it with spiralized zucchini pasta. Throw a handful into lentil soups, or toss some into a blender with lemon and olive oil for a quick herb dressing.
🌿 Oregano – Earthy and robust. Add to roasted vegetables, mix into marinades for grilled tofu or chicken, or sprinkle over hummus with a drizzle of olive oil. Infuse olive oil with a few sprigs to use on salads or drizzle on pizza later in the winter.
🌿 Tarragon – Delicate and slightly sweet with a hint of anise. Beautiful in salad dressings, mixed into scrambled eggs (you’ll be amazed at the flavour!), or paired with mushrooms and white beans. Try infusing white wine vinegar with a few sprigs. You’ll have the fresh taste of summer at your table every time you use it.
🌿 Rosemary – Strong and woodsy. Try it with roasted sweet potatoes, in a lemon-rosemary vinaigrette or marinade, or steeped in warm olive oil to drizzle over grain bowls.
🌿 Thyme – Small leaves, big payoff. Use with roasted mushrooms—try throwing some into a mushroom pasta, stir a handful into lentil or bean dishes, or tossed with zucchini and onions on the grill.
🌿 Lavender – Floral and fragrant. Use sparingly in shortbread and scones, or infuse into honey or vinegar. Always seek out culinary lavender, which is more delicate in flavour and food safe. At my coffee shop, Momentum Cafe, we make the most wonderful Lemon-Lavender cookies, and have started making our own lavender syrup for Matcha lattes.
The perfect go-to summer recipe
This week’s recipe—Grilled Herbed Potato Packets (recipe below)—is the perfect way to play with fresh herbs. It’s a summer go-to made with red potatoes, fresh garlic, a little butter for richness, and a generous handful of whatever herbs are growing at your fingertips—rosemary, basil, sage, thyme, oregano. The herbs infuse the potatoes as they steam and roast in their foil packet, transforming a simple side dish into something swoon-worthy.
The best part? It’s easy. No fussy techniques, no long ingredient lists, no dishes—just a fresh approach to an old favourite. One that feels indulgent, but still leaves you feeling light.
Let herbs lead your summer cooking
As I write this, the herbs I've planted this weekend are settling into their new home, promising months of fresh flavours and inspiration. For me, it’s deeply satisfying to step into my garden, kitchen scissors in hand, and snip off exactly what I need to add pizzazz to a meal. Whether you're tending your own herb garden or picking up fresh bundles from the farmers' market or grocery store, I hope you'll let fresh herbs lead your summer cooking adventures—starting with these grilled herbed potato packets!
Until next time, happy cooking and happy growing.
CJ
xo
🌱 Your Action Steps This Week
🌱 Grow or buy one fresh herb you don’t usually use when you cook. Whether it’s a pot of basil on your windowsill or a bunch of rosemary from the farmers’ market, try adding it to roasted veggies, grain bowls, dressings—or these grilled potato packets!—and taste the difference.
🌱 Make a batch of Grilled Herbed Potato Packets, using olive oil instead of butter if you prefer a dairy-free option.
🌱 Rethink your sides: Instead of mayo-heavy salads, try offering grilled veggies or herb-packed dishes that include just a handful of fresh herbs, some minced garlic and a splash of olive or avocado oil. You’ll love the brightness that herbs bring to your cooking.
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Recipe: Grilled Herbed Potato Packets
Be sure to use heavy duty aluminium foil. Regular household foil tends to get holes and the butter will drip over the coals and cause flare-ups. If regular foil is all you have, wrap the potatoes in double to triple layers.
Serves 4
1.5 – 2 lbs red potatoes
1/3 cup soft butter - can also use olive oil
1/3-1/2 cup chopped fresh herbs (stems removed) such as rosemary, basil, sage, thyme and oregano
3-4 cloves garlic, chopped finely
Salt and pepper
Parmesan cheese, for garnish
Preheat the BBQ. Tear off a large piece of heavy-duty aluminum foil, about 18”x 26”. Grease the foil.
Scrub the potatoes and pat dry. Cut into quarters, or smaller chunks if potatoes are particularly large. Lay the potatoes on the foil.
In a bowl, mash the butter with a fork. Add in the chopped herbs and garlic and season with salt and pepper. Scoop the butter over the potatoes, shifting some of the potatoes to sit on top of the butter. Seal the packet well to ensure that no butter leaks out.
Place the package over direct heat for several minutes, turning the packet occasionally. After 5-10 minutes, shift the package over indirect heat and let the potatoes continue to cook for another 10-15 minutes, turning the package frequently. Test the potatoes for doneness by gently squeezing a potato through the foil. If they are soft, then they are done.
Remove the package to a plate and carefully open—the steam will be very hot. Grate over some parmesan cheese and serve hot.
Delicious aroma therapy in those packets! Love it