Why Make This Recipe
Herb-Seasoned Grilled Potatoes in Foil are a simple and flavorful side dish perfect for any outdoor gathering. They are easy to prepare and can be cooked right on the grill, making cleanup a breeze. The combination of fresh herbs and garlic adds a delicious taste, while cooking the potatoes in foil keeps them moist and tender. This recipe is great for BBQs, picnics, or even a cozy family dinner.
How to Make Herb-Seasoned Grilled Potatoes in Foil
Ingredients
- 2 lbs Yukon Gold or Red potatoes, cut into 1/2-inch cubes or slices
- 1 large shallot (approx. 50g), thinly sliced
- 3 cloves garlic, minced
- 3 tbsp extra virgin olive oil or melted unsalted butter
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp sea salt
- 1/2 tsp freshly cracked black pepper
- 1/2 lemon, sliced into thin rounds (optional)
Directions
- Preheat your grill to medium-high heat, about 400°F (200°C).
- In a large mixing bowl, combine the cubed potatoes, sliced shallots, and minced garlic.
- Drizzle the olive oil over the potato mixture. Add the thyme, rosemary, salt, and pepper, tossing until every piece is evenly coated.
- Tear off four to five large sheets of heavy-duty aluminum foil (about 12×12 inches). Divide the potato mixture evenly into the center of each sheet. Top with a lemon slice if you choose to use it.
- Fold the sides of the foil over the potatoes and crimp the edges tightly to create a sealed pouch, leaving some space inside for steam circulation.
- Place the packets directly on the grill grates. Close the lid and grill for 25 to 30 minutes.
- Carefully open one packet to check for doneness; the potatoes should be fork-tender and browned on the bottom.
- Remove from the grill and let sit for 2 minutes. Open the packets carefully to avoid steam burns and serve immediately.
How to Serve Herb-Seasoned Grilled Potatoes in Foil
Serve these herb-seasoned potatoes warm as a side dish with grilled meats, fish, or vegetables. They can also be paired with a fresh salad or enjoyed on their own for a delightful treat.
How to Store Herb-Seasoned Grilled Potatoes in Foil
If you have leftovers, allow the potatoes to cool completely. Store them in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the grill until warmed through.
Tips to Make Herb-Seasoned Grilled Potatoes in Foil
- For extra flavor, add some cheese to the potato mixture before sealing the foil.
- Feel free to customize the herbs based on what you have available.
- Make sure to tightly seal the foil packets to keep the moisture in.
Variation
You can add other vegetables to the foil packets, such as bell peppers, zucchini, or carrots, for a colorful veggie mix.
FAQs
Can I use other types of potatoes?
Yes, you can use any type of potatoes you like. Just make sure to cut them into even pieces for uniform cooking.
Can I cook these in the oven?
Absolutely! You can bake the foil packets in the oven at 400°F (200°C) for about 25-30 minutes as well.
Can I prepare them ahead of time?
Yes! You can prepare the foil packets in advance and store them in the refrigerator until you are ready to grill. Just add a few extra minutes to the cooking time if they are cold.
Herb-Seasoned Grilled Potatoes in Foil
Ingredients
Method
- Preheat your grill to medium-high heat, about 400°F (200°C).
- In a large mixing bowl, combine the cubed potatoes, sliced shallots, and minced garlic.
- Drizzle the olive oil over the potato mixture. Add the thyme, rosemary, salt, and pepper, tossing until every piece is evenly coated.
- Tear off four to five large sheets of heavy-duty aluminum foil (about 12x12 inches). Divide the potato mixture evenly into the center of each sheet. Top with a lemon slice if you choose to use it.
- Fold the sides of the foil over the potatoes and crimp the edges tightly to create a sealed pouch, leaving some space inside for steam circulation.
- Place the packets directly on the grill grates. Close the lid and grill for 25 to 30 minutes.
- Carefully open one packet to check for doneness; the potatoes should be fork-tender and browned on the bottom.
- Remove from the grill and let sit for 2 minutes. Open the packets carefully to avoid steam burns and serve immediately.
Notes
Name: Yumi HwagByline: Founder & Recipe Developer, YumimealsBio : Yumi tests weeknight-friendly air fryer, slow cooker, and BBQ recipes in a small home kitchen. She focuses on simple steps, real-family testing, and clear food-safety guidance. Contact: [email protected]