Preheat grill to medium. Fold two 24-by-18-inch pieces of heavy foil in half to make two 18-by-12-inch rectangles.Advertisement
Cut potatoes into 1-inch pieces. Divide the potatoes and garlic between the foil rectangles. Drizzle with oil and sprinkle with salt and pepper.
For each packet, bring up two opposite edges of foil; seal with a double fold. Fold the remaining edges to enclose the potato mixture, leaving space for steam to build.
Grill the packets, covered, turning every 10 to 15 minutes, until the potatoes are tender, 40 to 45 minutes. Remove the packets from the grill and open carefully.
Note: If you're following our 1,500-calorie diabetes meal plan, transfer 3/4 cup potatoes to an airtight container and refrigerate for use in the Potato-Bacon Hash, and serve the remaining 2 1/4 cups potatoes with the Chicken Kebabs with Warm Cabbage-Apple Slaw (see Associated Recipes).
1 1/2 starch, 1 fat