Easy Potato Foil Packets

These Easy Potato Foil Packets combine potato chunks or slices with olive oil, kosher salt, black pepper, garlic powder, onion powder, and fresh herbs into handy foil packs. Grill them on the pit over gas or charcoal. If desired, after they are grilled, carefully cut them open and top them with a little cheddar cheese and Monterey Jack Cheese, and place them back on the pit to melt. They are a fabulous side dish for all your summer grilling.

These potatoes are ideal for summer cookouts and camping trips. They are totally customizable with your favorite herbs and cheeses. They take about 30 minutes to cook, and they are the perfect side dish for burgers, ribs, pork steaks, chicken, shrimp, and fish.

How to make Potato Foil Packs

First, cube or slice potatoes and add them to a large bowl. Drizzle with olive and sprinkle with kosher salt, fresh ground black pepper, onion powder, garlic powder, chopped fresh rosemary, and fresh thyme. Stir to coat the potatoes.

Preheat the grill to around 400 degrees. Using heavy-duty aluminum in the standard width, cut four pieces that are about 16 inches long. Divide the potatoes evenly between the sheets arranged in the middle. Bring both ends of the foil together and make a double fold on the top, leaving room for steam to cook the potatoes. Now lay the packet flat and double fold both sides. If there is enough room, fold the top down one more time to seal everything in. Using the tines of a large fork, poke a few holes in the top for steam to escape.

Place them on the grill hole and seam side up and close the lid. Cook for about 30 minutes or until the potatoes are tender. Remove from the grill and let sit for a few minutes. Then carefully cut them open using kitchen utility scissors. If desired, sprinkle with cheese and more fresh herbs. Place them back on the grill open side up and heat until the cheese melts. Top with a dollop of sour cream.

Helpful tips

• Use a large rimmed baking sheet to transport the potatoes out to the grill and when you remove them from the grill for cheese and for your meal.
• Preheat the grill to 400 degrees. Place them right over direct heat. Do not flip them but rotate them individually and as a group, like from the front of the grill to the back of the grill.
• Kitchen scissors come in very handy with foil packets. Let the packets cool for a few minutes as they are extremely hot. I let them cool on the rimmed baking sheet for about 15 minutes. Then using my kitchen scissors, I just cut the top open straight down the middle.
• If you prefer, bake the potatoes in a 425-degree oven for about 30-35 minutes or until tender.
• Feel free to add other toppings like crisp crumbled bacon, green onions, chives, a pat of butter, or red pepper flakes. It is your potato packet, so season it to your taste.
• Store leftovers in an airtight container in the fridge for up to 3 days. You can rewrap them back in foil and reheat them over indirect heat on the grill or remove them from the foil and place them on a microwave-safe plate in the microwave at reduced power.

What potatoes are best for foil packets?

Yukon Gold potatoes are my go-to potato for this recipe with their buttery flavor and tender skins. However, russet potatoes, red potatoes, fingerling, baby reds, and baby Yukons are delicious in foil packets. If using baby potatoes, cut them in half or quarters, depending on their size.

More potato recipes to try

Easy Potato Foil Packets

Grilled or baked, these quick and easy Potato Foil Packets are full of flavor and perfect for barbeques, picnics, and camping trips.  Customize with your favorite herbs, seasonings, and cheese.

5 from 8 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Servings: 4 servings

Calories: 275kcal

Author: Beth Pierce

Ingredients

• 2 lbs. Yukon Gold Potatoes cut in bite size cubes
• 3 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon fresh ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• Cheddar cheese optional
• Monterey Jack Cheese optional
• Sour cream optional

Instructions

• Add the potatoes to a large bowl. Drizzle with olive and sprinkle with kosher salt, fresh ground black pepper, onion powder, garlic powder, chopped fresh rosemary, and fresh thyme. Stir to coat the potatoes.
• Preheat the grill to 400 degrees. Using heavy duty aluminum in the standard width, cut four pieces that are about 16 inches long. Divide the potatoes evenly between the sheets arranged in the middle of the foil.
• Bring both ends of the foil together and make a double fold on the top, leaving room for steam to cook the potatoes. Lay the packet flat and double fold both sides. If there is enough room, fold the top down one more time to seal everything in. Using the tines of a large fork, poke a few holes in the top for steam to escape.
• Place them on the grill holes side up and close the lid. Cook for about 30 minutes or until the potatoes are tender. Do not flip the potato packets but rotate them from front to back and side to side a couple of times.   Remove from the grill and let sit for a few minutes.
• Carefully cut them open using kitchen utility scissors. If desired, sprinkle with cheese and more fresh herbs. Place them back on the grill open side up and heat until the cheese melts.

Notes

• Use a large rimmed baking sheet to transport the potatoes out to the grill and when you remove them from the grill for cheese and for your meal.
• Preheat the grill to 400 degrees. Place them right over direct heat. Do not flip them but rotate them individually and as a group, like from the front of the grill to the back of the grill.
• Kitchen scissors come in very handy with foil packets. Let the packets cool for a few minutes as they are extremely hot. I let them cool on the rimmed baking sheet for about 15 minutes. Then using my kitchen scissors, I just cut the top open straight down the middle.
• If you prefer, bake the potatoes in a 425-degree oven for about 30-35 minutes or until tender.
• Feel free to add other toppings like crisp crumbled bacon, green onions, chives, a pat of butter, or red pepper flakes. It is your potato packet, so season it to your taste.
• Store leftovers in an airtight container in the fridge for up to 3 days. You can rewrap them back in foil and reheat them over indirect heat on the grill or remove them from the foil and place them on a microwave-safe plate in the microwave at reduced power. 

Nutrition

Calories: 275kcal | Carbohydrates: 41g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 306mg | Potassium: 986mg | Fiber: 6g | Sugar: 2g | Vitamin A: 104IU | Vitamin C: 48mg | Calcium: 44mg | Iron: 2mg

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