Pin this Cut small Yukon Gold or red potatoes into 1-inch pieces and toss with olive oil, minced garlic, chopped rosemary, thyme and parsley, salt and pepper. Divide into heavy-duty foil packets, seal tightly, and grill over medium-high heat (about 400°F/200°C) for 20–25 minutes, turning once, until potatoes are tender and lightly browned. Open carefully and finish with grated Parmesan or extra herbs before serving.
Summer barbecues always call for the simplest sides, and these grilled potatoes became my go-to after discovering how the foil packets steam them tender while the grill adds that irresistible smoky char.
I first made these for a last-minute backyard gathering when I realized I had nothing but a bag of potatoes and a garden full of herbs. My guests kept asking what restaurant catered the side dish.
Ingredients
- 1½ lbs small Yukon Gold or red potatoes: These varieties hold their shape beautifully on the grill and develop a creamy interior that red potatoes just cannot match
- 2 tablespoons olive oil: This helps the herbs cling to every surface and promotes even browning
- 2 teaspoons fresh rosemary: Piney and aromatic, rosemary stands up beautifully to grill heat
- 2 teaspoons fresh thyme: Earthy and subtle, it balances the stronger rosemary perfectly
- 2 teaspoons fresh parsley: Adds bright freshness that cuts through all the richness
- 3 cloves garlic: Minced fresh garlic mellows as it grills, infusing the potatoes without any harsh bite
- 1 teaspoon kosher salt: Essential for drawing out moisture and concentrating flavor
- ½ teaspoon freshly ground black pepper: Provides just enough subtle warmth
Instructions
- Preheat the grill:
- Get your grill to medium-high heat, around 400°F, with the lid closed while you prep everything else
- Toss the potatoes:
- In a large bowl, combine the cut potatoes with olive oil, all the fresh herbs, garlic, salt, and pepper until every piece is evenly coated
- Wrap into packets:
- Cut two large sheets of heavy-duty foil, divide the potato mixture between them, and fold and crimp the edges tightly to create sealed packets
- Grill the packets:
- Place on the grates and cook for 20 to 25 minutes, turning once halfway through, until potatoes are tender when pierced with a fork
- Finish and serve:
- Carefully open the foil packets while standing back from the steam, then add Parmesan and extra herbs if you like, and serve hot
Pin this These have become such a staple at our house that my husband actually requests them on nights when grilling was never even on the plan.
Making Ahead
You can assemble the foil packets up to 4 hours before grilling and store them in the refrigerator until you are ready to cook.
Oven Method
When the weather does not cooperate, bake the packets at 425°F for 25 to 30 minutes instead of grilling.
Serving Suggestions
These potatoes pair wonderfully with grilled chicken, steak, or portobello mushrooms for a vegetarian option.
- Try adding sliced onions to the packets before grilling
- A squeeze of fresh lemon right before serving brightens everything
- Leftovers reheat surprisingly well in a skillet
Pin this These potatoes are proof that sometimes the simplest recipes become the ones we reach for again and again.
Recipe Questions & Answers
- → Which potatoes work best?
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Waxy varieties like Yukon Gold or red potatoes hold their shape and develop a creamy interior with a lightly browned exterior. Small potatoes or 1-inch pieces cook evenly in foil packets.
- → What grill temperature and time are ideal?
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Preheat to medium-high (about 400°F/200°C). Grill foil packets for 20–25 minutes, turning once halfway through, until a fork pierces the potatoes and edges are lightly browned.
- → Can I cook these in the oven instead?
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Yes. Bake sealed packets on a sheet at 425°F (220°C) for about 25–30 minutes, checking for tenderness. Finish open under the broiler a minute or two for extra browning if desired.
- → How can I substitute dried herbs?
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Use 1 teaspoon each of dried rosemary, thyme and parsley in place of fresh. Rub dried herbs into the oil and garlic to help rehydrate and distribute flavor.
- → Can I add other vegetables to the packets?
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Yes—sliced onions, bell peppers or thinly sliced carrots work well. Cut vegetables to similar sizes so everything cooks through in the same time frame.
- → How should leftovers be stored and reheated?
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Refrigerate cooled packets or removed contents in an airtight container for up to 3 days. Reheat on the grill or in the oven at 350–400°F until warmed through, or microwave for a quicker option.
