This foolproof recipe for grilled potatoes in foil features baby potatoes tossed in a simple seasoning of oil and salt. Grilled to crispy perfection!
Whether you’re a huge fan of backyard BBQ, someone who loves to go camping, or just a spud addict, grilled potatoes in foil is a killer method for getting perfectly tender and crispy potatoes. Easily customizable and always a crowd-pleaser, you’ll find this recipe nestled comfortably in your weekly dinner rotation.
How to Prepare Perfect Grilled Potatoes in Foil
Whipping up foil-pack potatoes is as simple as slicing, seasoning, and packing them in foil before you pop them on the grill.
- Prepare the Potatoes: First, wash the baby potatoes and pat them dry with a paper towel. Slice them into halves.
- Season the Potatoes: In a large bowl, drizzle the potatoes with oil (you can also swap out the oil for butter pats instead), then salt and toss them until evenly coated.
- Pack the Potatoes: On a large piece of heavy-duty aluminum foil, assemble the seasoned potatoes in a single layer. Top them with another piece of foil. Fold and seal the edges to create a pocket.
- Grill the Potatoes: Next, bring an electric or charcoal grill to about 400°F. Place the potatoes on the grill grates and cook them for 15 minutes. Open up the foil and flip the potatoes. Grill them on the other side for 10 minutes. Dig in and enjoy!
Hot Tip: If you can’t find baby potatoes, feel free to use Yukon gold potatoes instead. They have a naturally sweet and buttery flavor and are wonderful for grilling!
3 Tips for Making Grilled Potatoes in Foil
If you’re more accustomed to preparing potatoes in the oven or on the stovetop, these tips will help you nail spuds on the grill.
- Slice the potatoes into evenly sized pieces. To ensure the potatoes cook evenly, make sure they are sliced into even-sized pieces. If they are mismatched, some will turn out raw and others will be perfectly cooked!
- Don’t overstuff the foil packet. Make sure to assemble the potatoes in a single layer in the foil packet. If they can’t all fit, simply separate them into 2-3 packets instead.
- Make sure the foil packet is completely closed. To prevent oil from seeping out of the aluminum foil, make sure the sides are completely sealed up before popping the packet on the grill.
Different Seasoning Combinations
Consider these potatoes a blank canvas for you to tweak and season with spices as you wish. Here are a couple of combinations to inspire you.
- Zesty-Style: To give the potatoes a pop of zesty flavor, toss them with a ranch seasoning packet.
- Herb Overload: If you love fresh herbs, go crazy! Toss in some thyme, rosemary, chives, or whichever else herb you love best after the potatoes come off the grill.
- Slavic-Style: Top the potatoes with fresh dill and a dollop of sour cream after you take them off the grill.
- Italian Style: Toss the potatoes in Italian seasoning and a little lemon juice.
- Garlic Lover: Add in a tablespoon of garlic powder or marinated minced garlic. Top with parmesan cheese and dig in!
- Spicy Potatoes: Add some freshly cracked black pepper or some cayenne pepper for a kick of heat.
Proteins & Sides to Pair with Grilled Potatoes
The simple seasoning on these grilled potatoes makes them the perfect side dish for just about any protein. Here are a couple of our on and off-the-grill favorites.
- Shish Kabobs: Pork kabobs (shashlik), lamb kabobs, or chicken kabobs are all great options and can be grilled side by side with the potatoes.
- Chicken: Whip up some grilled chicken thighs with just 5 minutes of prep. Chicken and potatoes were meant for one another after all!
- Steak: A grilled ribeye steak is the perfect companion to some crispy potatoes.
- Burgers: If you’re feeding kids, serve the potatoes alongside mini cheeseburger sliders.
- Fish: Our 15-minute whole grilled tilapia or lobster tails make for a nice, light meal.
- Sides: Select any one or two of the following side dishes for a complete meal with your protein and potatoes – grilled corn on the cob, grilled zucchini and mushrooms, or grilled asparagus in foil.
Storing & Reheating Best Practices
To keep your potatoes fresh for up to a week, store them in an airtight container in the fridge. This will prevent them from drying out and turning gummy in texture. To reheat them, pop them in a skillet with a little oil and saute them until crispy. You can also reheat them in the oven or an air fryer.
FAQ
How do you keep potatoes from sticking to foil on the grill?
You keep potatoes from sticking to the foil by dressing them in enough olive oil before popping them on the grill. That said, a little sticking is OK and natural.
Do you need to boil potatoes before grilling them?
There’s no need to boil potatoes before grilling them, as they will soften by the steam created by the foil pack. If you boil them first, you run the risk of them not being able to crisp up whatsoever.
Should you soak potatoes in water before grilling them?
Some people soak their potatoes before grilling them to get rid of excess starch and help them crisp up nicely. That said, it’s not necessary and foil-packed potatoes will crisp up without any help.
How do you prevent potatoes from burning on the grill?
The best way to prevent potatoes from burning on the grill is by wrapping them in foil. This allows them to cook evenly without the intensity of the direct heat of the flames.
What temperature should you grill foil-packed potatoes at?
Foil-packed potatoes should be grilled at 400°F. This temperature is hot enough to both cook them through and provide a nice crisp on the skin.
More Tasty Potato Recipes
- Oven-Roasted Potatoes – 3 ingredient roasted potatoes
- Ranch Roasted Potatoes – 3 ingredient zesty roasted potatoes
- New Potatoes with Bacon & Herbs – Slavic-style baby potatoes
- Easy Creamy Mashed Potatoes – Classic 4 ingredient mashed potatoes
- Scalloped Potatoes – Perfectly sliced potatoes in a creamy, cheesy sauce baked to bubbly perfection.
Recipe
Ingredients
Instructions
- Wash the baby potatoes and pat them dry with a paper towel.
- Slice the potatoes into halves and season them with salt and oil. Toss until evenly coated.
- Cut a large piece of foil and place the potatoes on top of it in a single layer. Cover with another similar sized piece of foil and cinch the edges to create a pocket.
- Preheat the grill to 400°F. Place the potatoes on the grill and cook them for 15 minutes.
- Open up the foil and flip the potatoes so they brown on the other side. Grill for 10 more minutes or until potatoes are crispy and fully cooked.
- Serve right away and enjoy!
Why didn't my comment get posted?
Hey Laura- we review all comments before approving to make sure there isn't any spam, anything vulgar, etc. 😀
These sound great! I do have one question though...
You said to make sure the edges of the foil are cinched together well to ensure the oil doesn't leak, provided that gets done, why not flip the whole packet over saving a significant amount of time & heat, as opposed to opening it up & flipping each slice individually?
Hey Laura- If you're able to safely flip it, then you can! I just do it this way because I find it easier. I also remove the top layer of foil for the last ten minutes of cooking time. Enjoy!
Easy to make and everyone in my family loves your recipe!
Love hearing that, Melissa, thank you for sharing! 🙂
Amazing! Such an easy summer side dish!
Easy is exactly what we like for summer time!:)
These were fantastic! So easy and came out surprisingly crispy!
Hi April- yep, grilling them gives them that nice crisp! Glad you enjoyed them.