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These Grilled Potatoes in Foil, flavored with garlic, thyme, and rosemary, are absolutely delicious! Grilling gives them a perfect crispness, paired with a tempting smoky aroma.
For a complete meal, pair these potatoes with my branzino fish and a refreshing shopska salad.
These grilled potatoes in foil are simply the best! Honestly, this comes from someone who doesn’t care for potatoes – not even French fries. Well, unless they are my seasoned french fries, I can finish off a batch of those in about 2.2 minutes.
However, these grilled potato foil packets are on my list of summer grilling favorites. Recipes using foil packets are convenient to prepare and involve very little cleanup. Staple dishes like shrimp boil in foil and surf ‘n turf foil packs are consistently popular. Similarly, this fantastic dish involves wrapping potatoes in foil with aromatic herbs like garlic, thyme, and rosemary, creating a rich and flavorful side. The potatoes are grilled to perfection, achieving a crisp exterior and a tender interior.
How Long To Grill Potatoes in Foil
Grilling potatoes on grill in foil typically takes about 20-25 minutes. The exact time can vary depending on the size of the potato pieces and the heat of your grill. You’ll want to grill them until they are tender and can be easily pierced with a fork. For even cooking, turn the foil packets halfway through the grilling time. If you prefer a crispier texture, you can open the foil for the last few minutes of cooking.
Recipe Ingredients
When it comes to making delicious potatoes on the grill in foil, you only need a few simple ingredients to make the perfect side dish for any grilled meal.
- Mini Yukon gold potatoes: Perfect for grilling, offering a creamy texture. Baby red potatoes also work.
- Extra virgin olive oil: Melted butter is a good alternative, as is regular olive oil.
- Garlic powder: You could also use fresh garlic.
- Dried thyme & dried rosemary: Infuses the potatoes with aroma and flavor. I suggest using your favorite dried herb blends like Italian seasoning or dried oregano, basil, etc.
- Salt and pepper: Simple seasoning that enhances all the flavors.
- Chopped fresh parsley: For a fresh and pretty garnish. Fresh chives are also great!
How to Grill Potatoes in Foil
Grilling potatoes is incredibly easy, and because they are cooked in foils, the whole process involves minimal cleanup.
- Prep the grill. Preheat your grill to medium-high heat.
- Prepare the potatoes. Mix the potatoes and seasonings in a large bowl. Divide the seasoned potatoes onto large pieces of foil and fold the edges to create packets.
- Cook. Place the foil packets on the grill, cover, and cook for 20-25 minutes until the potatoes are tender.
- Serve. Carefully remove from the grill, open the packets, and serve.
Recipe Tips & Variations
- Use smaller new potatoes: They cook evenly and maximize texture.
- Spice Variations: Experiment with different herbs and spices like paprika for a smoky taste or dill and parsley for a fresh flavor. Try my basil pesto grilled potatoes and cheesy bacon potato foil packets.
- Add Proteins: Include diced bacon or ham for extra flavor.
- Additional Veggies: Add diced bell peppers, onions, or zucchini for a complete side dish.
- Make them in the oven: Bake the packets at 425°F for 15-20 minutes.
- Campfire Prep: These grilled potatoes have a charred, smoky flavor that’s perfect for camp dinners, too. Cook on coals for 30-45 minutes, turning every 15 minutes.
Serving Suggestions
These grilled potato foil packets make a fantastic side dish for a variety of grilled mains. The smoky flavor of the potatoes pairs perfectly with a juicy oven grilled steak, and they are an ideal complement to both classic beef burgers and black bean burgers. The savory herbs in the potatoes enhance the flavor of simple grilled chicken breasts, and the crispy, smoky potatoes are a great match for tender, saucy BBQ ribs.
Light and flavorful fish, like pesto salmon or grilled tilapia, go wonderfully with these herb-infused taters. For a satisfying vegetarian meal, pair the potatoes with grilled portobello mushrooms, corn on the cob, or vibrant grilled vegetables with halloumi.
More Potato Recipes
- Crispy Parmesan Smashed Potatoes
- Garlic Butter Hasselback Potatoes
- Garlicky and Cheesy Crispy Potato Skins
- Air Fryer Smashed Potatoes
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Grilled Potatoes in Foil
Ingredients
- 2 pounds mini Yukon gold potatoes, rinsed, dried, and halved
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- salt and freshly ground black pepper, to taste
- chopped fresh parsley, for garnish
Instructions
- Preheat the grill to medium-high.
- Cut 4 large pieces of foil and set aside.
- In a large bowl, combine the halved potatoes with olive oil, garlic powder, thyme, rosemary, salt, and pepper.
- Divide the potatoes between the foils.
- Fold the sides of the foil over the potatoes, covering them completely; seal the packets closed.
- 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.
- Remove from grill and carefully open up each packet.
- Sprinkle with parsley and serve.
Equipment
Notes
- You can change up the flavors of your grilled potatoes by trying different spices like paprika, dill, or parsley.
- For a cheesy twist, add some shredded cheddar or parmesan near the end of grilling.
- To make the dish heartier, put in some chopped bacon or ham before you grill.
- You can also add more veggies, like bell peppers, onions, or zucchini.
- If you like softer potatoes, keep them in the foil the whole time. For crispier potatoes, open the foil near the end. If you’re in a hurry, you can boil the potatoes a bit before grilling.
- Don’t forget to add plenty of seasoning before wrapping them in foil. Potatoes need a good amount of salt.
- These potato packets can also be prepared in the oven at 425˚F for about 15 to 20 minutes or until fork tender.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Blame Google’s search algorithm for ridiculously long recipe web pages.
I can’t post the link here, but search for “Why Recipe Bloggers Make You Scroll so Far to Read the Recipe”
Sorry, this was intended to be a reply to Dave below.
These were so easy and so good! I was looking for a side dish I didn’t have to put in the oven and these were perfect. We started them a little before our pork tenderloin on the grill and the timing was perfect. The potatoes were very flavorful and even got a little crispy. Great recipe..
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
Just want to make a note that the points are incorrect for myWW purple. With 2 tablespoons of olive oil spread over 4 servings, it is 2 points per serving. Potatoes are zero on purple and I confirmed the point value in the recipe builder! Thanks for a tasty recipe!
Thank you so much! I am very glad you enjoyed it! 🙂