There’s nothing quite like the convenience and deliciousness of grilled red potatoes, especially during the vibrant summer months. These humble yet incredibly versatile tubers have repeatedly proven to be the ultimate crowd-pleasing side, effortlessly complementing any barbecue spread. The secret to their consistent perfection lies in a simple, yet ingenious technique: the foil pack method. This approach not only guarantees perfectly cooked potatoes every single time but also makes cleanup an absolute breeze, transforming your grilling experience from good to extraordinary.

Making these sensational foil pack grilled potatoes is astonishingly straightforward. All you need are fresh red potatoes, a generous drizzle of olive oil, and a blend of your favorite spices. Once seasoned, they’re snugly wrapped in aluminum foil, ready for the grill. This method ensures that the potatoes steam gently within their foil cocoon, becoming incredibly tender on the inside, while simultaneously developing that desirable smoky char and crispiness from the direct heat of the grill. It’s a culinary hack that promises ease, efficiency, and a truly unforgettable flavor profile.

The Best Ever Grilled Potatoes Recipe: Foil Pack Perfection

As grilling season fully arrives, this recipe for grilled red potatoes consistently garners rave reviews, earning countless ⭐️⭐️⭐️⭐️⭐️ ratings and solidifying its status as a quintessential summer staple for countless households. Its popularity stems from its undeniable deliciousness, coupled with its remarkable simplicity and adaptability.

These incredibly satisfying grilled potatoes are a testament to efficient cooking, requiring only about 10 minutes of active preparation and roughly 20 minutes on the grill. The cornerstone of this recipe is the foil pack method, an ingenious technique where all your seasoned ingredients are enclosed within a durable aluminum foil packet. This sealed environment traps steam, ensuring that your potatoes cook through evenly and quickly, resulting in a delightfully tender interior. Beyond the perfect texture, this method also facilitates effortless cleanup – simply discard the foil pack once you’re done! The beauty of this technique is how it allows the potatoes to achieve a desirable crispy exterior, kissed by the smoky essence of the grill, while remaining wonderfully fork-tender and moist on the inside. It’s truly the best of both worlds, making these foil pack grilled potatoes an absolute must-try for your next outdoor gathering.

How long to grill potatoes in foil? For optimal results, you’ll grill your red potatoes in a foil pack over direct heat at a temperature of 400ºF for approximately 15-20 minutes. This timeframe allows the potatoes to cook thoroughly while developing a delicious char.

Mastering the Art: How to Grill Potatoes in Foil

Grilling potatoes in foil is a simple process, but mastering each step ensures the best possible outcome. From preparation to the final grill, we’ll walk you through everything you need to know to create a side dish that will impress everyone.

Step 1: Preparing Your Potatoes for Grilling

Begin by thoroughly washing your 1-lb. of red potatoes under cold running water. It’s important to remove any dirt or debris, even if you plan to keep the skins on (which is highly recommended for added nutrients and texture!). After washing, pat them dry with a clean towel. Next, quarter them. This simply means cutting each potato in half, and then cutting each half in half again. Aim for pieces that are roughly 1 to 1.5 inches in length. This uniform sizing is key for even cooking, ensuring every piece of potato reaches perfect tenderness simultaneously.

Red potatoes are our preferred choice for this recipe, and for good reason. Their smaller size makes them ideal for bite-sized portions, and their thin, delicate skin becomes wonderfully tender when cooked, unlike the tougher skins of some other potato varieties. We also love to incorporate a small yellow onion, finely diced, into our foil packs. The subtle sweetness and aromatic depth it adds to the potatoes are simply amazing, elevating the overall flavor profile.

Exploring Potato Alternatives for Your Grilled Creations

No red potatoes on hand? No need to fret! This recipe is incredibly adaptable, and we’ve successfully prepared it with a variety of other potato types. Each offers a slightly different texture and flavor, allowing you to experiment and find your personal favorite. Here are a few excellent options you can consider:

• Russet potatoes: These larger potatoes have a fluffier, drier texture and absorb flavors beautifully.
• Idaho potatoes: Similar to Russets, they are excellent for yielding a fluffy interior.
• Fingerling potatoes: Their long, slender shape and buttery texture make them a gourmet choice, often requiring less cutting.
• Sweet potatoes: For a delightful sweet and savory contrast, sweet potatoes are a fantastic alternative, packed with nutrients.
• Yams: While often confused with sweet potatoes, yams offer a starchier, earthier flavor and can also be used.

Feel free to mix and match or use whatever you have available. The foil pack method works wonders across the potato spectrum!

Step 2: Expertly Seasoning Your Potatoes for Maximum Flavor

Achieving a perfectly coated and flavored potato is key to this recipe’s success. To ensure every piece of potato is evenly blanketed in olive oil and our delicious spice blend, we employ a simple yet effective technique: using a large plastic bag. After adding your prepared potatoes and diced onion to the bag, drizzle in the olive oil. Then, add your chosen spices. Seal the bag tightly, leaving a little air inside, and give it a good shake. This method ensures that the oil and spices adhere beautifully and uniformly to all surfaces of the potatoes and onions, creating a rich and consistent flavor throughout.

For these amazing grilled potatoes, we intentionally keep the spice blend simple, allowing the natural flavors of the potatoes and the smoky char from the grill to shine through. Our go-to combination includes:

• Onion powder: Enhances the savory depth.
• Garlic powder: A foundational flavor that complements almost everything.
• Italian seasoning: Adds an aromatic, herbaceous note with a blend of dried herbs like oregano, basil, and thyme.
• Salt and pepper: Essential for seasoning to taste and bringing out all the other flavors.

This balanced blend creates a universally appealing taste, but the real beauty of this recipe lies in its customization.

Spice Tip: While our basic blend is fantastic, feel free to unleash your inner chef! You can tailor the spices to your specific palate or to complement the main course you’re serving. Other fantastic additions include smoked paprika for a touch of warmth, cayenne pepper for a subtle kick, dried rosemary for an earthy aroma, or a pinch of chili powder for Tex-Mex flair. Don’t be afraid to experiment with your favorite herbs and spices like fresh dill, thyme, or even a sprinkle of red pepper flakes.

Step 3: Crafting the Perfect Foil Pack for Grilling

Once your potatoes are beautifully coated with all the savory seasonings and glistening olive oil, it’s time to construct your foil pack. This step is critical for ensuring even cooking and trapping all those wonderful flavors. Don’t worry if it feels a bit awkward at first; with a little practice, you’ll master the art of the foil pack fold in no time. It truly gets easier and more intuitive!

1. Lay the Foundation: Start by placing a large sheet of heavy-duty aluminum foil on a flat, clean surface like your kitchen counter. If you only have regular foil, use two pieces layered together to provide extra durability and prevent tearing or leaks during grilling. This double layer acts as insurance against any delicious juices escaping.
2. Transfer Ingredients: Carefully transfer all your seasoned potatoes, diced onions, and any remaining olive oil and spices from the mixing bag directly onto the center of the foil sheet. Distribute them in a single, even layer as much as possible to promote uniform cooking. Avoid overcrowding the pack, as this can hinder the steaming process.
3. Seal the Top: Place a second piece of aluminum foil directly on top of the potato mixture. Now, the crucial part: carefully bring the edges of the top and bottom foil sheets together. Start on one side, folding and crimping the edges inwards, creating a tight, secure seal. Continue this process around all four sides of the packet, ensuring no gaps remain. The goal is to create an airtight pouch that will effectively steam the potatoes.
4. Vent for Even Cooking: Finally, and this is a step many overlook, take a fork and carefully poke a few small holes on the very top of your foil pack. These small vents are essential as they allow a controlled amount of steam to escape, which helps in preventing the potatoes from becoming overly soggy and promotes a more even cooking process. It also subtly introduces some smoky flavor from the grill.

Your perfectly crafted foil pack is now ready to hit the grill, promising tender, flavorful potatoes with minimal effort and maximum taste!

Step 4: Grilling Your Foil Pack Potatoes to Perfection at 400ºF

With your foil pack expertly prepared, it’s time for the magic to happen on the grill. Preheat your grill to a steady 400ºF (approximately 200ºC). Once the grill is hot and ready, carefully place your foil pack containing the red potatoes directly over the flames. This direct heat is crucial for achieving that desirable crispy exterior and smoky flavor. Immediately cover the grill to trap the heat and allow the potatoes to steam and roast simultaneously.

Grill the foil pack for about 15-20 minutes. The exact cooking time can vary slightly depending on your grill’s intensity, the thickness of your potato chunks, and external factors like wind. To check for doneness, carefully open one corner of the foil pack (watch out for escaping steam!) and gently pierce a potato piece with a fork. If the fork slides in easily without resistance, your potatoes are perfectly cooked and fork-tender. If they still feel a bit firm, reseal the pack and continue grilling for another 5-10 minutes, checking again until they reach your desired consistency. The result will be potatoes that are wonderfully soft on the inside with a delightful crispness on the outside.

Do I Need to Boil Potatoes Before Grilling Them in Foil?

One of the most common questions when preparing potatoes for grilling is whether pre-boiling is necessary. The fantastic news for this foil pack method is that you absolutely do not need to boil your potatoes before grilling! The genius of the foil pack lies in its ability to create a miniature steaming environment. As the heat from the grill penetrates the foil, the moisture from the potatoes (and any added ingredients like olive oil or onions) turns into steam, effectively cooking the potatoes thoroughly and evenly from the inside out. This means you can go straight from prepping and seasoning your raw, quartered potatoes to sealing them in foil and placing them directly on the grill. This not only saves you a significant amount of time and effort but also simplifies the entire cooking process, making it perfect for quick summer meals and hassle-free entertaining.

What If My Grill Lacks Space Over Direct Heat?

It’s a common scenario: you’re hosting a barbecue, and your grill is packed with delicious meats, sausages, and other main dishes, leaving little to no room directly over the flames for your potato foil pack. But don’t despair! You can still achieve perfectly grilled red potatoes even if direct heat space is limited. Here’s a simple workaround that ensures your potatoes are just as tasty:

Start by searing your grilled red potatoes in their foil pack over direct heat for just about 5 minutes. This initial burst of high heat is crucial for developing some char and flavor on the potatoes, initiating the cooking process with that smoky essence. After this initial searing, carefully move the foil pack to the upper rack of your grill, or to any area with indirect heat, while you continue to grill your other food items directly below. This method allows the potatoes to finish cooking gently and thoroughly without competing for prime grilling real estate.

You will likely find that your potatoes need to grill for a longer duration when using indirect heat, as the temperature is less intense. Instead of 15-20 minutes, they might require 25-35 minutes, or even a bit more, depending on the heat of your indirect zone. Simply check for doneness by piercing with a fork until they are perfectly tender. This adaptable method works great, ensuring you can enjoy delicious grilled potatoes regardless of your grill’s capacity or layout.

Can I Make This Recipe in the Oven Instead of on the Grill?

Absolutely! The beauty of the foil pack method is its incredible versatility, making it just as effective for oven baking as it is for grilling. If grilling isn’t an option due to weather, lack of a grill, or simply preference, you can easily prepare these delicious foil pack potatoes in your oven. The process remains almost identical, ensuring you still get tender, flavorful potatoes with minimal fuss.

To prepare the potatoes for oven baking, follow all the initial steps as outlined for grilling: wash and quarter your potatoes, finely dice your onion, and then toss them generously with olive oil and your preferred spice blend in a large plastic bag. Once they are thoroughly coated, transfer the mixture onto a large piece of heavy-duty aluminum foil, topping it with a second piece of foil. Carefully fold and crimp all four sides together to create a secure, airtight foil pack. Remember to poke a few small holes on top with a fork for steam release and even cooking, just as you would for grilling.

Preheat your oven to 400ºF (approximately 200ºC). Once the oven is up to temperature, place the foil pack directly onto a baking sheet (to catch any potential drips, though a well-sealed pack should prevent this) and slide it into the preheated oven. Bake for approximately 20-30 minutes. After 20 minutes, carefully open a corner of the foil pack (mind the hot steam!) and check the tenderness of the potatoes by piercing one with a fork. If they’re not yet fork-tender, reseal the pack and continue baking for additional 5-10 minute intervals until they reach your desired consistency. This oven method yields potatoes that are wonderfully soft and infused with flavor, making them a fantastic side dish any time of year.

Perfect Pairings: Serving Suggestions for Your Grilled Potatoes

Every exceptional grilled potatoes recipe deserves to be accompanied by equally delicious grilled main courses. These smoky, tender, and crispy potatoes are incredibly versatile and pair wonderfully with a wide array of proteins. Here are some of our absolute favorite main dishes that will elevate your outdoor dining experience and create a truly memorable meal:

Grilled Pork Tenderloin: This is truly the best grilled pork tenderloin recipe, dry-rubbed in an exquisite blend of smoky spices, marinated in a delectable sweet BBQ soy sauce, and grilled to an unbelievably juicy perfection. It’s a simple recipe that consistently yields incredibly tender and flavorful results, making it an ideal companion for your hearty potatoes.

Best Turkey Burgers: Prepare to say hello to the best, juiciest turkey burgers you’ve ever had! Forget dry, crumbly burgers; these turkey burgers are always succulent, flavorful, and never disappoint. They offer a lighter yet equally satisfying alternative to traditional beef burgers, pairing beautifully with the robustness of grilled potatoes.

Lemon Dill Salmon Burgers: For a taste of the sea, these Lemon Dill Salmon Burgers are a fantastic choice. They are savory, incredibly delicious, and packed with beneficial protein and healthy omega-3 fatty acids. The fresh, bright flavors of lemon and dill in the salmon burgers provide a lovely contrast to the earthy, smoky notes of the grilled potatoes.

Grilled Flank Steak: Make sure to add this flavorful grilled flank steak to your summer menu! Flank steak, when grilled properly, becomes incredibly tender and absorbs marinades beautifully. You can serve this versatile flank steak as a standalone main dish, slice it thinly for incredible tacos, or even incorporate it into sizzling fajitas, all of which would be perfectly complemented by a side of your foil pack grilled potatoes.

No matter which main course you choose, these grilled potatoes are guaranteed to be a hit, rounding out your meal with their irresistible flavor and texture.

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4.60 from 15 votes

Best Ever Grilled Potatoes in Foil (Grilled Red Potatoes)

Get perfectly cooked potatoes every time with this grilled potatoes in foil method. They’re made with grilled red potatoes, olive oil, and your favorite spices.

By:
Lee Funke

Prep:

10 minutes
mins

Cook:

20 minutes
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Total:

30 minutes
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Servings:
6

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Ingredients

• 1 lb. red potatoes, quartered
• 2-3 tablespoons olive oil
• 1 small yellow onion, finely diced
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 tablespoon Italian seasoning*
• salt and pepper, to taste

Instructions

• First, heat your grill to 400ºF (200°C).
• Next, prepare red potatoes. Wash them thoroughly and pat dry. Then, cut each potato in half, and then in half again to quarter them, aiming for uniform pieces about 1 to 1.5 inches.
• Prep the yellow onion by finely dicing it. Then, place all the prepared vegetables (potatoes and onion) into a large plastic gallon-sized bag.
• Drizzle the olive oil over the vegetables in the bag, then add all the spices. Seal the bag tightly, allowing a little air inside, and shake vigorously until the veggies are completely and evenly coated in the olive oil and spices.
• Transfer the seasoned vegetables onto a large piece of heavy-duty aluminum foil. Place another piece of foil directly on top. Carefully fold and crimp all four sides together, creating a secure, sealed foil pack. As a final step, use a fork to poke a few small holes on the top of your foil pack to allow steam to escape and ensure even cooking.
• Place the foil pack directly on your heated grill over direct heat. Cover the grill and let cook for approximately 20 minutes, or until the potatoes can be easily pierced with a fork and have reached your desired consistency (tender inside, slightly crispy outside).

Tips & Notes

• Italian seasoning: For an alternative, you can use 1 teaspoon dried basil and 1 teaspoon dried parsley instead of Italian seasoning.
• Foil: It is crucial to use heavy-duty foil to prevent any delicious olive oil or juices from leaking onto the grill. If you only have regular foil, simply use two pieces layered together for extra strength and peace of mind.
• This recipe was slightly altered on April 11, 2019, to refine the cooking process and ingredient proportions for even better results.

Watch How It’s Made

Watch a video demonstration of this recipe on our website: Grilled Potatoes in Foil Video

Nutrition

Calories: 138 kcal
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Carbohydrates: 17 g
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Protein: 2 g
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Fat: 11 g
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Fiber: 2 g
,

Sugar: 2 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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