Barbecued Lemon Rosemary Spuds

Barbecue season has officially started!  What an exciting time it is.  There's nothing better than being able to cook outside, especially when there's a cold beer in hand and a hot sun in the sky.  Potatoes are my go-to side dish of the summer.  I hardly ever cook them inside, but when I can just throw some on the barbecue I love to make them!  This is one of the easiest ways to make some barbecued spuds, and they are mighty tasty too!

Barbecued Lemon Rosemary Potatoes

1 1/2 pounds mini potatoes

2 tbsp olive oil

2 cloves garlic, minced

1/2 lemon, cut in wedges

1 tbsp fresh rosemary 

1 tsp pepper

1/2 tsp salt

Place all of the ingredients in a large bowl and mix to evenly coat potatoes.  Take 2 large sheets of tinfoil and make an 'X' with them.  Place the potatoes in the middle of the X, folding first one sheet around them, and then the other.  Fold ends to make sure it is really secure.  Barbecue the potatoes until soft, about 30-45 minutes, turning them over half way to evenly cook them.  (If you are cooking over a high flame, place the foil pouch on the upper rack so the potatoes don't burn.)