These Potatoes in Foil Packets come out buttery, garlicky, and perfectly seasoned with just a hint of rosemary. The baby potatoes are tender on the inside with golden, flavorful edges, soaking up all that melted butter and aromatic garlic. It’s a cozy, no-fuss side that tastes like comfort food straight from the grill or oven.
Looking for some other grilling and BBQ side dish ideas for your next outdoor dining experience? This Jalapeno Creamed Corn Recipe is off the charts delicious! For something more traditional, why grill up some wonderful Baked Potatoes On The Grill? Always the perfect accompaniment to any grilling feast!
Why I love this recipe
- Simple to prepare
- Amazing taste
- No mess and easy clean-up
Helpful Items for This Recipe
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What do you need to make Potatoes in foil packets?
Obviously, you need potatoes. Use good-quality little potatoes; the flavors will really come through after they are cooked on the grill. The rest of the ingredients are simply an accompaniment that adds to the taste of the dish.
Baked Potato Foil Pack Ingredients
- Little potatoes, halved – I used a medley of little potatoes, but feel free to use your favorite variety.
- Olive Oil – Make sure you use good quality extra virgin olive oil.
- Garlic cloves, smashed and roughly chopped – Garlic and potatoes just pair nicely!
- Kosher Salt – I always use Kosher salt in my grilling recipes.
- Fresh rosemary – If you don’t have fresh, you can substitute dried rosemary.
- Butter – You can use salted butter in this recipe. I always taste and adjust the seasoning before serving.
How to Cook Potatoes in a Foil Packet
Cooking potatoes in a foil packet on the grill is done just as it sounds. You place the potatoes in the foil and place them on the grill to cook. Yes, it is that easy!
Preheat your grill to 400 degrees F. or medium-high.
In a large bowl, toss potatoes, oil, garlic, and salt together until well combined. Lay out a sheet of heavy-duty aluminum foil approximately 24″ – 28″ in length on a flat surface. (If you don’t have heavy-duty foil, use 2 layers of regular foil to prevent the potatoes from burning.)
Dump the potatoes onto one half of the foil. Place the rosemary sprigs and 2 tablespoons of butter on top. Seal foil packet well on all 3 sides with at least 2 small folds to prevent leakage when flipped.
Place foil packet in a grill basket for easier flipping. (If you don’t have a grill basket, you can use a pizza peel or large grill spatula paired with an oven mitt. Be careful not to tear holes in the foil when sliding the peel or spatula under the foil packet.)
Grill with the lid closed for 40 minutes, flipping halfway through.
Remove foil packet from grill basket and place directly on grates. Carefully open the packet and curl back the edges of the foil to expose the potatoes. Add the remaining 2 tablespoons of butter to the top of the potatoes and leave the foil packet open. Grill with the lid closed for another 10-15 minutes or until potatoes are golden and crispy. A little char is okay! It adds a nice caramelized flavor. Optionally, finish with a sprinkle of coarse salt.
What changes could I make to these Potatoes in Foil Packets?
This recipe is amazingly easy to change up anyway you like. You can swap in any of your favorite herbs. Thyme is a very popular herb that you could use in place of the rosemary.
If you are a big garlic lover, you can add a few more cloves of garlic! You could also add a cup of chopped sweet onion to the potatoes for more texture and flavor.
Looking to make it a meal in a foil packet? Why not try adding some sliced precooked sausage? You can also add some chopped celery or carrots to add some color and texture!
You can make this recipe in the oven if you don’t have a grill or if the weather isn’t cooperating outdoors. Simply place the foil packet on a baking sheet and follow the directions as normal.
Pin it HERE!!
Pin it HERE!!
Potatoes in Foil Packets
Ingredients
- 1.5 pounds baby potatoes halved (I used the medley variety)
- 1 tablespoons olive oil
- 4 cloves garlic smashed and roughly chopped
- ½ teaspoon Kosher salt
- 2 sprigs rosemary or 2 teaspoons dried rosemary
- 4 tablespoons butter divided
Instructions
- Preheat grill to 400°F (typically medium to medium high).
- In a large bowl, toss potatoes, oil, garlic, and salt together until well combined. Lay a 24”-28” sheet of heavy duty aluminum foil on a flat surface. (If you don’t have heavy duty foil, use 2 layers of regular foil to prevent burning.)
- Dump potatoes onto one half of foil. Place rosemary sprigs and 2 tablespoons of patted butter on top.
- Seal foil packet well on all 3 sides with at least 2 small folds to prevent leakage when flipped.
- Place foil packet in a grill basket for easier flipping. (If you don’t have a grill basket, you can use a pizza peel or large grill spatula paired with an oven mitt. Be careful not to tear holes in the foil when sliding the peel or spatula under the foil packet.)
- Grill with the lid closed for 40 minutes, flipping halfway through.
- Remove foil packet from grill basket and place directly on grates. Carefully open packet and curl back the edges of the foil to expose the potatoes. Add the remaining 2 tablespoons of patted butter to the top of the potatoes and leave foil packet open.
- Grill with the lid closed for another 10-15 minutes or until potatoes are golden and crispy. A little char is okay and adds a nice caramelized flavor. Optionally, finish with a sprinkle of Kosher or sea salt.
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