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Grilled Potatoes in Foil

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Grilled potatoes in foil are a simple yet flavorful side dish perfect for any barbecue. Mini Yukon gold potatoes are tossed with olive oil, garlic, thyme, rosemary, salt, and pepper for an aromatic mix. The potatoes are sealed in foil packets and grilled to tender perfection, with options to customize the seasoning or add ingredients like cheese, bacon, or extra veggies. The grill gives the potatoes a smoky char while keeping them soft inside, and a sprinkle of fresh parsley finishes the dish beautifully.

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Aisha
Updated on Tue, 27 May 2025 00:00:57 GMT
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This hearty grilled potatoes in foil recipe transforms simple ingredients into a mouthwatering side dish that pairs perfectly with any grilled protein. The combination of herbs and the smoky flavor from the grill elevates everyday potatoes into something truly special.

I discovered this recipe during a family reunion when my uncle showed me his secret for keeping potatoes moist yet crispy on the grill. Since then it has become my go to summer side dish that even my vegetable averse nephews request regularly.

Ingredients

  • Yukon gold potatoes: known for their buttery flavor and perfect texture when grilled
  • Extra virgin olive oil: creates a beautiful crisp exterior while keeping the interior tender
  • Garlic powder: infuses potatoes with aromatic flavor that permeates throughout cooking
  • Dried thyme: adds earthy herbal notes that complement the smokiness from the grill
  • Dried rosemary: provides piney aromatic flavor that stands up well to grilling heat
  • Salt and pepper: essential for bringing out the natural flavors of the potatoes
  • Fresh parsley: brightens the dish with color and fresh flavor as a finishing touch

Step-by-Step Instructions

Prepare the grill:
Heat your grill to medium high heat around 375 to 400°F. This temperature ensures the potatoes cook through without burning the outside. Take time to clean the grates thoroughly to prevent sticking and ensure even cooking.
Prepare the foil:
Cut four large pieces of heavy duty aluminum foil approximately 12 by 18 inches each. If using regular foil consider doubling up for extra durability as potato packets can get heavy and potentially tear during cooking and flipping.
Season the potatoes:
Place halved Yukon golds in a large mixing bowl. Drizzle with olive oil and toss until each piece is evenly coated. This oil layer is crucial not just for flavor but prevents sticking and helps the herbs adhere. Sprinkle with garlic powder thyme rosemary salt and pepper. Toss again until every potato piece is uniformly seasoned.
Create the foil packets:
Divide the seasoned potatoes equally among the four foil pieces placing them in the center. Arrange in a single layer when possible for even cooking. Fold the long sides of the foil up and over the potatoes then fold and crimp the edges tightly to create a secure seal. Leave a small amount of space inside the packet for steam circulation.
Grill the packets:
Place the foil packets on the preheated grill seam side up. Close the grill lid and cook for 10 to 15 minutes. Using tongs carefully flip each packet and continue cooking for another 10 to 15 minutes. The total cooking time will depend on the size of your potato pieces and grill temperature.
Check for doneness:
After about 20 minutes carefully open one packet slightly wearing protective gloves and test a potato with a fork. It should slide in easily when fully cooked. If resistance is felt reseal the packet and continue grilling checking every 5 minutes until tender.
Serve:
Remove packets from the grill and let them rest for 5 minutes. This allows the potatoes to finish cooking in the residual heat. Open the packets carefully as hot steam will escape. Transfer to a serving dish sprinkle with fresh parsley and serve immediately.
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My absolute favorite thing about this recipe is how the garlic powder transforms during cooking. Unlike fresh garlic which can sometimes burn the powder infuses into the olive oil creating this incredible aromatic coating that reminds me of the garlic bread my grandmother used to make on Sunday dinners.

Customizing Your Potato Packets

While the classic herb combination in this recipe is delicious you can easily adjust the flavors to complement your main dish. For Mediterranean inspired potatoes use oregano lemon zest and finish with crumbled feta cheese. For a Southwestern twist replace the herbs with cumin chili powder and serve with a dollop of sour cream. My family especially loves adding smoked paprika and finishing with crispy bacon bits for an elevated loaded potato flavor.

Make Ahead and Storage Tips

You can prepare these potato packets up to 24 hours in advance. Simply assemble the packets wrap in plastic and refrigerate until ready to grill. This makes them perfect for entertaining when you want to minimize last minute prep. Leftover grilled potatoes store well in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F oven for 10 minutes or in a skillet with a touch of olive oil to restore some crispness. I often make extra packets specifically for leftovers as they make an excellent base for breakfast hash the next morning.

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Troubleshooting Your Potato Packets

The most common issue with foil packet potatoes is uneven cooking. If you find some potatoes are undercooked while others are perfect try cutting your potatoes more uniformly in size. Larger pieces will need more time so aim for consistently sized halves or quarters. Another common problem is torn foil which can lead to dried out potatoes or lost seasonings. Always use heavy duty foil or double up regular foil and be gentle when flipping. If cooking on a campfire rather than a grill place packets on hot coals not direct flames and expect cooking time to vary more significantly.

Frequently Asked Questions

→ How do I prevent the potatoes from sticking to the foil?

Make sure to coat the foil lightly with oil or ensure the potatoes are well-oiled before wrapping them. This helps prevent sticking during grilling.

→ Can I use different spices for the potatoes?

Absolutely! You can experiment with spices like paprika, dill, or parsley to create different flavor profiles. Adjust based on personal taste.

→ What other ingredients can I add for variety?

You can include chopped bacon, ham, or additional vegetables like bell peppers, onions, or zucchini to make the dish heartier and more colorful.

→ What if I don’t have a grill?

You can bake the foil packets in the oven at 425°F for 15-20 minutes until the potatoes are tender and slightly crispy.

→ How do I make the potatoes crispier?

For crispier potatoes, open the foil packets during the last few minutes of grilling to allow the edges to brown and caramelize.

→ Can these potatoes be prepped ahead of time?

Yes, you can toss the potatoes with seasonings in advance and store them in the refrigerator. Assemble the packets just before grilling.

Grilled Potatoes with Garlic & Thyme

Tender grilled potatoes with garlic, thyme, and rosemary, wrapped in foil for maximum flavor and crispness.

Prep Time
10 Minutes
Cook Time
30 Minutes
Total Time
40 Minutes
By: Aicha

Category: Side Dishes

Difficulty: Easy

Cuisine: American

Yield: 4 packets

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

01 2 pounds mini Yukon gold potatoes, rinsed, dried, and halved
02 2 tablespoons extra virgin olive oil
03 1 teaspoon garlic powder
04 1 teaspoon dried thyme
05 1 teaspoon dried rosemary
06 Salt and freshly ground black pepper, to taste
07 Chopped fresh parsley, for garnish

Instructions

Step 01

Preheat the grill to medium-high.

Step 02

Cut 4 large pieces of foil and set aside.

Step 03

In a large bowl, combine the halved potatoes with olive oil, garlic powder, thyme, rosemary, salt, and pepper.

Step 04

Divide the potatoes between the foils.

Step 05

Fold the sides of the foil over the potatoes, covering them completely; seal the packets closed.

Step 06

Place the foil packets on the grill and cook until tender, about 20 to 30 minutes, turning once. Pierce with a fork to check for doneness.

Step 07

Remove from grill and carefully open up each packet. Sprinkle with parsley and serve.

Notes

  1. You can change up the flavors of your grilled potatoes by trying different spices like paprika, dill, or parsley.
  2. For a cheesy twist, add some shredded cheddar or parmesan near the end of grilling.
  3. To make the dish heartier, put in some chopped bacon or ham before you grill.
  4. You can also add more veggies, like bell peppers, onions, or zucchini.
  5. If you like softer potatoes, keep them in the foil the whole time. For crispier potatoes, open the foil near the end.
  6. If you're in a hurry, you can boil the potatoes a bit before grilling.
  7. Don't forget to add plenty of seasoning before wrapping them in foil. Potatoes need a good amount of salt.
  8. These potato packets can also be prepared in the oven at 425˚F for about 15 to 20 minutes or until fork tender.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 240
  • Total Fat: 7 g
  • Total Carbohydrate: 40 g
  • Protein: 5 g