Real Recipes From Real Home Cooks ®

potato foil packets

Recipe by
Beth Pierce
Old Monroe, MO

These Easy Potato Foil Packets combine potato chunks or slices with olive oil, kosher alt, black pepper, garlic powder, onion powder, and fresh herbs into handy foil packs. Grill them on the pit over gas or charcoal. If desired after they are grilled carefully cut them open and top them 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.

yield 4 serving(s)
prep time 10 Min
cook time 30 Min
method Grill

Ingredients For potato foil packets

  • 2 lb
    yukon gold potatoes cut in bite size cubes
  • 3 Tbsp
    olive oil
  • ½ tsp
  • ¼ tsp
    fresh ground black pepper
  • 1 tsp
    onion powder
  • 1 tsp
    garlic powder
  • 1 Tbsp
    chopped fresh rosemary
  • 1 Tbsp
    chopped fresh thyme
  • cheddar cheese (optional)
  • monterey jack cheese (optional)
  • sour cream (optional)

How To Make potato foil packets

  • 1
    Add the potatoes to a large bowl. Drizzle with olive and sprinkle with kosher salt, fresh ground black pepper, onion powder, garlic powder, chopped fresh rosemary, and fresh thyme. Stir to coat the potatoes.
  • 2
    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 arranging in the middle of the foil.
  • 3
    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 for steam to escape.
  • 4
    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.
  • 5
    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.