Grilled Foil Potatoes are perfect for camping or an easy weeknight dinner on the grill. Simply mix together sliced potatoes, butter, parmesan, and onions, pour in foil packets, and let your grill do the rest!
Perhaps you’ve noticed I’ve been on a bit of a grilling rampage lately with my recent posts for Grilled Parmesan Chicken, Best Grilled Zucchini, and now these Grilled Foil Packets.
Living in northern Indiana, I have to soak up every quintessential summer meal to fuel my stamina for gritting through the barren winters. So every meal is cooked and enjoyed outside because that certainly isn’t an option the other nine months of the year.
We begin every al fresco dinner with my endearing habit of announcing which foods came from the garden. My children raptly soak it all in, truly amazed that their bad ass mother not only sowed the food from the earth, but cooked it over open flames.
Then we all dive into the fruits of my labor, while I passively gaze over to my feral children’s food particles flying everywhere. I pay no heed, though, because dropped food collects anywhere BUT my clean kitchen floor.
Making these Grilled Foil Packets also falls solidly in the make-your-life-easier category. All the ingredients are mixed together in one large bowl and poured onto the foil sheets. Grill the packets along side your main course, or cook them ahead of time and keep warm in an oven.
I’ve also made these for camping as well. They are perfect because they can be assembled at home and brought, ready to grill!
How to Make Grilled Foil Potatoes
- First mix everything together in a large bowl.
- Pour half of the potato mixture onto a greased double layer of foil.
- Top the potatoes with another double layer of greased foil and roll together all four sheets on the long side.
- Roll together all four sheets on the shorter ends and grill packets.
How Long Does it Take to Cook Potatoes on the Grill
Since smaller red or gold potatoes are used for Grilled Foil Potatoes, they cook in only 22-24 minutes. Red potatoes have less starch than Russet, so they hold their shape, don’t break down, or turn mushy.
If your grill cooks evenly, flipping the packets halfway through will suffice. However, I find the potatoes cook more evenly, and are less likely to burn, if the foil packets are turned and flipped every 5-6 minutes.
Cooks Tips for Grilled Foil Potatoes:
- Flipping and rotating the packets every 5-6 minutes also helps with distributing the creamy parmesan sauce all over the potatoes as they cook.
- Potato packets are a perfect make-ahead dish. Assemble the packets earlier in the day and refrigerate until ready to grill. Or cook ahead of time and keep closed foil packets in a warm oven until ready to serve.
SAVE THESE GRILLED FOIL POTATOES TO YOUR PINTEREST BOARD!
And let’s be friends PINTEREST or INSTAGRAM! I’m always sharing great recipes!
Grilled Foil Potatoes are perfect for camping or an easy weeknight dinner on the grill. Simply mix together sliced potatoes, butter, parmesan, and onions, pour in foil packets, and let your grill do the rest!
- 1 1/2 pounds red or gold small potatoes, cut in 1/4" slices
- 1 onion, sliced and quartered
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup heavy cream
- 1/4 cup freshly grated parmesan
- 3 tablespoons cold butter, diced
- parsley, for garnish
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In a large bowl combine all ingredients. Stir to combine, making sure potato slices are separated and well mixed with other ingredients.
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Lay a double layer of foil down, about 15 inches long each. Use cooking spray or butter to grease the top piece of foil. Pour half of the potato mixture on greased foil sheet and spread out slightly, leaving the perimeter empty to fold close. Take two more foil pieces, spray or butter top one, and lay greased side on top of potatoes. Roll or fold long sides of foil together first, then roll in shorter ends so you have rectangular foil packet. Repeat with the remaining potatoes, making a second packet.
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Preheat grill to medium high or make a fire with a cooking grate over top. Place both foil packets on grate and cook for 22-24 minutes. Use long-handled tongs to rotate and flip every 5-6 minutes so potatoes evenly cooked on all sides. (SEE RECIPE NOTES)
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Remove packets to a baking sheet or plate. When ready to serve carefully open foil, pour potatoes into a serving bowl, and garnish with parsley.
Cooking Tips:
- If your grill cooks evenly, flipping the packets halfway through will suffice. However, I find the potatoes cook more evenly, and are less likely to burn, if the foil packets are turned and flipped every 5-6 minutes.
- Flipping and rotating the packets every 5-6 minutes also helps with distributing the creamy parmesan sauce all over the potatoes as they cook.
- Potato packets are a perfect make-ahead dish. Assemble the packets earlier in the day and refrigerate until ready to grill. Or cook ahead of time and keep closed foil packets in a warm oven until ready to serve.
❊SHOP THE RECIPE❊
Here are some items I used to make this recipe:
Grilling Tongs Cheese Grater Santoku Knife
OTHER RECIPES TO LOVE:
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Melissa says
Sounds like a perfect meal! Thanks, Michele 🤗
Alyson says
Can I bake these in the oven?
Melissa says
Hi Alyson, You certainly can, but I haven’t tested the exact timing yet. I would start at 425ºF for about 30 minutes, flipping halfway through. I would love to hear back if you try it and let me know how it turns out! Enjoy!
Michele says
Melissa, we are having grilled chicken tonight and I’m going to make these potatoes!! Looks so easy and delicious!!