These Easy Potato Foil Packets combine potato chunks or slices with olive oil, kosher salt, black pepper, garlic powder, onion powder, and fresh herbs, all packed in handy foil packs. Grill them on the pit over gas or charcoal. If desired, after grilling, carefully cut them open, top 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 make the perfect side dish for burgers, ribs, pork steaks, chicken, shrimp, and fish.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Potatoes: Russet potatoes, red potatoes, or Yukon Gold potatoes.
- Seasonings: I use salt, black pepper, onion powder, garlic powder, and fresh herbs.
- Fresh Herbs: Substitute parsley, dill, or chives.
- Toppings: Cheese, sour cream, bacon bits, green onions, pickled jalapenos, or pickled banana peppers.
How to Make Potato Foil Packets
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Cube or slice potatoes.
- In a large bowl, add the potatoes, then drizzle with olive oil and sprinkle with salt, ground black pepper, onion powder, garlic powder, fresh chopped rosemary, and fresh thyme.
- Preheat the grill to 400 degrees.
- Divide the potatoes between the four pieces of aluminum foil. Place on the grill, cook for 30 minutes, and remove.
- Cut the packets open and top with cheese and fresh herbs. Add back to the grill to melt the cheese.
Preparation Tips
- Use a large rimmed baking sheet to transport the potatoes to the grill and to remove them for cheese and your meal.
- Preheat the grill to 400 degrees. Place them right over direct heat. Don’t flip them, but rotate them individually and as a group from the front of the grill to the back.
- 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.
More Potato Recipes
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.
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Servings: 4 servings
Calories: 275kcal
Ingredients
- 2 lbs. Yukon Gold potatoes, cut in bite-sized 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 oil and sprinkle with kosher salt, freshly 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, then arrange them 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 to let steam 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
- 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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Sandra
My family really enjoyed this! We will definitely make it again!
Allyson Zea
These potatoes are calling my name!!!
Juliane
This was seriously good! Thanks for sharing the great recipe.
Catalina
This was an easy and delicious dinner side! Who doesn’t love potatoes and cheddar cheese!
Claudia Lamascolo
I love this idea no cleanup and comes out so delicious and crispy!
Andrea
These potatoes are a perfect side dish for summer grilling. I can’t wait to try them.
Sharon
These potato foil packets are a great side dish to go with grilled steak or chicken. So easy to make too!
Holley
I’ve never tried a foil packet recipe before and I am so glad I did! These potatoes were so easy and so tasty!
Beth Pierce
Thanks Holley! So glad that you enjoyed the recipe!
Erin | Dinners, Dishes and Dessert
Such a fantastic side dish! Always a hit on our table!
Amanda
I cannot wait to make these. The recipe looks so easy to follow!