• Preheat oven to 425F. Line a baking sheet with parchment paper.
• Using a paring knife, make crosswise cuts in each potato, about 1/8-inch apart, stopping before the bottom. Place on the baking sheet.
• In a mixing bowl, combine basil, garlic, olive oil and parsley.
• With a spoon, pour some of the mix on top of the potatoes and using the edge of the spoon to wedge the herbs into the creases of the potatoes. Sprinkle salt and pepper.
• Place into oven and bake for approximately 35-45 minutes.
• Let cool a minute or two and drizzled with olive oil. Enjoy!

BBQ instructions

• Arrange potatoes on a large piece of aluminum foil.
• Loosely cover/tent the potatoes with a second sheet of aluminum foil, crimping the two pieces of foil together along the edges to create a seal.
• Make sure your BBQ is heated at 425˚F. Place foil packet in your grill and cook for 35-45 minutes.
• Remove foil packet from the grill and open the sealed edges to let out the steam. Be very careful the steam is very hot.
• Serve immediately.