This Grilled Potatoes in Foil Recipe is the ultimate summer side dish! With just 10 minutes of prep, these potato packets filled with thinly sliced potatoes, onions, and seasonings are ready to toss over the fire. Plus, it's super easy to tweak based on whatever you've got in the kitchen. Whether you're camping or having a backyard BBQ, this flexible recipe guarantees a tasty and budget-friendly addition to your meal!
Check out our full collection of potato recipes, featuring everything from perfectly mashed to crispy baked spuds.
Potatoes served out of a foil packet have been a family favorite for years, and we've tried them in so many different combinations. Every one has its own twist, but the secret to amazing flavor in this simple summer side dish is using both olive oil and butter.
- Flexible Recipe: You can easily adjust this recipe to match your taste buds or whatever ingredients you have on hand.
- Budget Friendly: Potatoes are super cheap, making this a wallet-friendly dish.
- Truly tasty: The high heat crisps up the edges just right while keeping the insides nice and soft.
Check out more easy side dish recipes for everything from weeknight dinners, cookouts, or barbecue nights.
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Grilled potatoes in foil recipe ingredients
This recipe uses just a few basic ingredients that you likely already have in your pantry! The exact amounts are listed in the recipe card below, but here are some helpful tips.
- Potatoes: Absolutely any type of potato will work in this recipe. In the version we used Yukon gold potatoes. For a complete list see the substitutions below.
- Onions: Technically these are optional but we highly recommend.
- Oil: Olive oil is our preference because of its flavor, but canola, vegetable, or avocado oil are all good options.
- Butter: Salted butter is the key to making these perfectly flavorful.
- Kosher Salt & Black Pepper: Essential seasonings.
- Optional: Fresh herbs or minced garlic
How to make grilled potato packets
Begin by preparing a piece of heavy duty foil. It should be 18 inches x 24 inches. I prefer to use heavy-duty foil like this roll of tinfoil. If all you have is regular strength, double up so that the packet is thicker. This will help prevent burning.
Slice the potatoes with sharp knife, and onions if using, about ¼ inch thick. Cut the onions first so that the potatoes don't turn brown while waiting.
Place the potatoes, onions, salt and pepper into the middle of the piece of foil. Mix well. Slice the butter into pats and dot them around the potato mixture.
Create a pouch around the mix, making sure to seal all the edges completely.
Here is a step-by-step tutorial on how to fold a foil pack.
Place on a preheated grill over a medium-high heat flame or coals for 25-30 minutes flipping halfway through. Use a wide grill spatula for flipping and removing from the grill.
Allow the packet to cool for at least 5 minutes before opening. Using hot pads, carefully open the sides first and then the center, being sure not to let the steam burn you.
Hint: Keep an area of the grill turned off for indirect heat. If the packets feel like they are cooking too quickly on the outside, then move them over to the side without direct flame and allow them to continue to steam.
Substitutions
Could be variations, substitutions, storage, what to serve with, solving a common problem, answering a top question. Look at data for this keyword.
- Potatoes: : Try Russet potatoes, red potatoes, baby potatoes, fingerlings, or Yukon golds.
- Onions: White, yellow, or sweet onions are delicious. In our experience red onions discolor the potatoes, so stay away from those.
- Fresh Garlic: A couple cloves of minced garlic can be sprinkled on before mixing.
- Fresh Herbs: We like thyme, parsley, rosemary, sage, chives, or green onions.
- Seasonings: Mix it up with seasoning salt, cajun spices, Italian herbs, garlic powder or garlic salt.
How long to cook potatoes in foil?
On a grill - For a charcoal grill, gas grill, or Traeger these potatoes will need 25-30 minutes. The most important thing is to remember to set the temperature to medium to medium-high. If using a coals, I like to make sure the grill grates are about 5-6 inches below the packets.
For the oven - Place sealed foil pouch on a baking sheet and bake for 45 minutes at 350ºF. This will work, but is our least favorite method.
Over the fire - This method is the trickiest. Look for the bed of coals to be medium to medium hot. If they are too hot the potatoes on the bottom will burn quickly before the middle is done. Place the packets on a grill grate that is about 6 inches above the coals. Cook for 25-35 minutes, depending on how hot the coals are.
FAQ
Grilled potato sliced should be about ¼ inch thick. If they are too thick they will take too long to cook through. If they are too thin they will cook through before getting crispy.
For these campfire-style foil potato packets they should not be boiled first. The magic of the tightly sealed pouch is that it helps to steam them on the inside while crimping the edges. Super easy with no need to precook!
Tips and tricks
- Spread out the potatoes on the foil so they are no more than an inch thick. Thicker than that and the middles ones won't cook.
- Move to indirect heat if the packets are cooking a little too fast.
- Use both olive oil and butter for optimal flavor.
Serving ideas for easy grilled potatoes in foil
Yellow potato recipes
Looking for other recipes like this? Try these:
- Skillet Potatoes and Onions
- Perfect Red Skin Mashed Potatoes (can use Yukon Gold)
- Loaded Baked Potato Casserole
- Crispy Hasselback Potatoes - Perfect side dish for steak!
- Oven Roasted Potatoes Recipe
Recipe
Grilled Potatoes In Foil Recipe (Easily Customizable!)
Equipment
- heavy duty aluminum foil
- large grill spatula
Ingredients
- 1 ½ lbs potatoes yukon gold, russet, red, or petite
- ½ large onion
- 2 tablespoon olive oil
- 2 tablespoon butter, diced
- kosher salt & pepper
Instructions
- Preheat grill to medium to medium-high heat. Prepare a piece of 18 inch x 24 inch foil.
- Slice onions and potatoes ¼ inch thick. Add all ingredients, except the butter to the middle of the foil and mix well. Then dot butter evenly across the top.1 ½ lbs potatoes, ½ large onion, 2 tablespoon olive oil, kosher salt & pepper, 2 tablespoon butter,
- Seal pouch by carefully sealing across the top then folding in the sides. For step-by-step instructions see the link in the instructions of the post.
- Place on the grill for 25-30 minutes flipping halfway through. Remove from grill with large spatula. Allow to rest for at least 5 minutes before opening. Use hot pads and carefully open by unsealing the ends first and then the middle.
Notes
- Spread out the potatoes so they are no more than an inch thick. Thicker than that and the middles ones won't cook.
- Move to indirect heat if the packets are cooking a little too fast.
- Use both olive oil and butter for optimal flavor.
- For ways to cook over the campfire or in the oven, see the post.
- Potatoes: : Try Russet potatoes, baby reds, fingerlings, or Yukon golds.
- Onions: White, yellow, or sweet onions are delicious. In our experience red onions discolor the potatoes, so stay away from those.
- Fresh Garlic: A couple cloves minced garlic can be sprinkled on before mixing.
- Fresh Herbs: We like thyme, parsley, rosemary, sage, or chives
- Seasonings: Mix it up with seasoning salt, cajun spices, Italian herbs, or garlic salt.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Sara says
Used this today on some grilled T-bones. It made the steaks very tender and delicious.
Danielle says
Such an easy side dish to make and so yummy!