Pin It These tender grilled potatoes are seasoned with a blend of fresh herbs including rosemary, thyme, and parsley, plus garlic and olive oil. Wrapped in heavy-duty foil packets, they cook on the grill for 20-25 minutes until perfectly tender and lightly browned. The foil packet method creates steam that helps the potatoes absorb all the herb flavors while keeping them moist. This versatile side dish works beautifully alongside grilled meats, burgers, or as part of a summer barbecue spread.
The smell of rosemary hitting hot grill grates takes me back to my first apartment balcony, where a tiny charcoal grill became my summer kitchen. I stumbled upon foil packet cooking purely by accident when I ran out of a clean pan but had plenty of aluminum foil. Those first potatoes came out so incredibly tender and flavorful that foil packets became my go-to method for everything from vegetables to fish.
Last summer I made these for a crowd of skeptical friends who claimed they hated grilled potatoes. Watching their expressions change after that first bite, all skepticism vanished. Now they request these every time we fire up the grill, and I've learned to always make extra.
Ingredients
- Yukon Gold or red potatoes: These varieties hold their shape beautifully and develop a creamy interior that practically melts in your mouth, unlike starchier potatoes that can turn mealy
- Fresh rosemary, thyme and parsley: The combination of these three herbs creates layers of flavor that get better as they mingle with the olive oil and grill heat
- Olive oil: This carries all those herb flavors and helps the potatoes develop gorgeous golden edges while preventing them from drying out
- Garlic: Minced fresh garlic mellows and sweetens as it steams with the potatoes, infusing every bite without the harsh raw bite
- Kosher salt and black pepper: Simple seasoning that lets the natural potato flavor shine while enhancing everything else in the packet
Instructions
- Get your grill ready:
- Preheat to medium-high heat, around 400°F, giving yourself plenty of time to get those grates nice and hot for perfect grill marks
- Coat the potatoes:
- In a large bowl, toss those cut potato pieces with olive oil and all the herbs, garlic, salt and pepper until every piece is glistening and coated
- Create the packets:
- Cut two generous sheets of heavy-duty foil, divide the potato mixture between them, spread into an even layer, then fold and crimp those edges tight to seal completely
- Grill to perfection:
- Place the foil packets directly on the grates and let them cook for 20 to 25 minutes, turning once halfway through, until those potatoes are fork tender
- Finish and serve:
- Carefully open those packets while standing back from the steam, then hit them with Parmesan and extra herbs if you are feeling fancy
Pin It My dad still talks about the time I forgot to crimp the foil packet edges tight enough and lost half our potatoes through the grill grates. We salvaged what we could, and honestly those charred escaped pieces became the coveted treats of the night. Now I double-crimp everything.
Choosing The Right Potatoes
After years of testing, I have learned that waxy potatoes like Yukon Gold and red potatoes are the undisputed champions for foil packet grilling. They maintain that perfect balance between creamy and firm, unlike russets which can turn into mush or fall apart. The key is cutting them into uniform one-inch pieces so everything cooks at the same rate.
Oven Alternative Method
Winter does not have to mean the end of foil packet potatoes. I make these constantly in the oven at 425°F for about 25 to 30 minutes, and they turn out just as delicious. The method is identical but you get that cozy, roasting aroma filling your kitchen instead of the backyard.
Make It Your Own
The beauty of this recipe is how adaptable it is to whatever you have on hand or what sounds good. I have thrown in everything from sliced onions and bell peppers to corn kernels and zucchini with great success.
- Try adding smoked paprika for a subtle depth that pairs beautifully with the grill flavor
- A splash of white wine in the packet creates a steaming effect that keeps everything extra moist
- Finish with a squeeze of fresh lemon juice right before serving to brighten all those rich flavors
Pin It These potatoes have become the reliable side dish I turn to for everything from weeknight dinners to big summer gatherings. Simple enough for Monday, special enough for Saturday.
Recipe FAQs
- → What type of potatoes work best for grilling in foil?
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Yukon Gold or red potatoes are ideal because they hold their shape well during cooking and have a naturally creamy texture. Small potatoes cut into 1-inch pieces cook evenly and absorb the herb flavors beautifully.
- → Can I use dried herbs instead of fresh?
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Yes, you can substitute dried herbs using 1 teaspoon each of dried rosemary, thyme, and parsley instead of the 2 teaspoons of fresh herbs called for in the original blend.
- → How do I know when the potatoes are done?
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The potatoes are ready when they're tender when pierced with a fork and lightly browned, typically after 20-25 minutes on the grill. Carefully open one packet to check doneness.
- → Can I make these in the oven instead?
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Absolutely! Bake the foil packets at 425°F (220°C) for approximately 25-30 minutes until the potatoes are tender. The cooking method transfers perfectly from grill to oven.
- → What other vegetables can I add to the foil packets?
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Sliced onions, bell peppers, or even zucchini complement the potatoes wonderfully. Add them with the potatoes before sealing the packets for extra flavor and variety.
- → How do I store and reheat leftover grilled potatoes?
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Store cooled potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes or warm them in a skillet over medium heat until heated through.
