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Tender, flavorful, and easy to clean up, these Easy Grilled Potatoes in Foil are made with baby Yukon gold potatoes, whole garlic cloves, sweet onion, olive oil, and fresh thyme. Everything is wrapped in a foil pouch and grilled until the potatoes are fork-tender, buttery, and full of garlicky flavor. They take just 35 minutes from start to finish and make the perfect summer side dish for steak, chicken, burgers, or any backyard barbecue.
Table of Contents
- Kellie’s Note Spudtastic Summer Side
- Ingredients for Grilled Potatoes in Foil
- How To Make Grilled Potatoes
- Best Potatoes for Grilling
- How Long to Grill Potatoes in Foil
- Tips for Making Grilled Potatoes in Foil Packets
- Can I Make These in the Oven?
- How to Make Ahead
- What to Serve with Grilled Potatoes
- Storage and Reheating
- Grilled Potatoes in Foil Recipe
- More Easy Potato Recipes
Kellie’s Note
Spudtastic Summer Side
My favorite grilling recipe of all time, these grilled garlic potatoes are almost too easy to share, but every time I make them for guests, they rave about them. There are never any leftovers, which is always a sign that a recipe deserves a permanent spot in the summer dinner rotation.
Side dishes like these potatoes are simple to make and we do it all the time. Round out your barbecue with a pile of potatoes and grilled vegetables then watch them vanish in no time.
Ingredients for Grilled Potatoes in Foil
You only need a few simple ingredients to make these garlic grilled potatoes.
- Baby Yukon Gold potatoes: These small potatoes cook quickly and have a creamy texture. If you can’t find them, use baby red potatoes, new potatoes, fingerling potatoes, or larger potatoes cut into bite-sized pieces.
- Garlic cloves: Whole peeled garlic cloves soften on the grill and flavor the olive oil. Smash them slightly before adding them to the packet for even more garlic flavor.
- Sweet onion: Rough-cut onion pieces add sweetness and savory flavor as the potatoes cook.
- Olive oil: Don’t skimp on the oil. It helps coat the potatoes and keeps them from sticking to the foil.
- Fresh thyme: Adds a simple herb flavor that pairs well with the garlic and onion.
- Kosher salt and black pepper: Season generously so the potatoes are flavorful all the way through.
How To Make Grilled Potatoes
These grilled potatoes in foil are simple, but the foil packet is what makes them so easy. It keeps the potatoes contained, traps steam so they cook through, and makes cleanup quick.
- Make the foil bowl. Layer two large sheets of heavy-duty foil on top of each other and shape them into a shallow bowl or pouch.
- Add the potatoes. Fill the foil with baby Yukon gold potatoes. If your potatoes are larger, cut them into bite-sized pieces so they cook evenly.
- Add the garlic and onion. Toss in whole peeled garlic cloves and chunks of sweet onion. I like to smash the garlic cloves slightly so they release more flavor into the olive oil as they cook.
- Season everything. Drizzle with olive oil, then add fresh thyme, kosher salt, and freshly ground pepper.
- Seal and grill. Close the foil pouch tightly on the top and sides, leaving a little room inside for steam to circulate.
- Cook until tender. Grill over high heat for 25 to 30 minutes, or until the potatoes are fork-tender.
- Open carefully. Hot steam will escape when you open the packet, so open it slowly and serve immediately.
You can also customize the packet with your favorite herbs, spices, or seasonings.
Best Potatoes for Grilling
Baby Yukon Gold potatoes are my favorite for grilled potatoes in foil because they’re creamy, thin-skinned, and small enough to cook evenly in the packet. You don’t need to peel them, which keeps prep quick.
Other good options include:
- Baby red potatoes: Hold their shape well and work great in foil packets.
- New potatoes: Small, tender, and easy to halve.
- Fingerling potatoes: Great for grilling because they cook quickly when sliced or halved.
- Larger potatoes: Cut them into bite-sized pieces before grilling so they cook through at the same rate as the garlic and onion.
For the best texture, keep the potato pieces similar in size.
How Long to Grill Potatoes in Foil
Grilled potatoes in foil take about 25 to 30 minutes over high heat. The exact time will depend on the size of your potatoes and how full the foil packet is.
- Whole baby potatoes: Usually take 25 to 30 minutes.
- Halved new potatoes or fingerlings: May cook a little faster.
- Larger potato chunks: Cut them into even, bite-sized pieces so they cook through.
- Large foil pans or big batches: May need extra time because the potatoes are more crowded.
The potatoes are done when they can be easily pierced with a fork.
Tips for Making Grilled Potatoes in Foil Packets
- Use smaller potatoes when possible. Baby Yukon Gold potatoes, new potatoes, and fingerling potatoes keep chopping to a minimum and cook evenly.
- Cut larger potatoes into bite-sized pieces. This helps them cook through in the same amount of time.
- Use heavy-duty foil. Two layers of heavy-duty foil help prevent tearing when you move the packet on and off the grill.
- Don’t skimp on olive oil. Too little oil can cause the potatoes to stick to the foil and burn.
- Leave a little space in the packet. Seal the edges tightly, but don’t press the foil directly against the potatoes. A little room helps steam circulate.
- Open carefully. The packet will release hot steam when opened.
- Check for doneness with a fork. The potatoes should be tender all the way through.
- No grill? Use the oven. Bake the foil packet at 425°F for 25 to 30 minutes, or until fork-tender.
Can I Make These in the Oven?
Yes! If you don’t have a grill, bake the potato packet in the oven at 425°F for 25 to 30 minutes, or until the potatoes are fork-tender.
You can bake them in the foil packet for easy cleanup, or spread the potatoes on a baking sheet if you don’t need the foil to keep everything contained. The foil is most helpful on the grill because it keeps the potatoes, garlic, onion, and herbs together.
How to Make Ahead
You can assemble the foil packet up to 8 hours in advance, which makes this recipe great for cookouts, holidays, and easy entertaining.
Prepare the potatoes, garlic, onion, olive oil, thyme, salt, and pepper in the foil packet, then keep it sealed until you’re ready to grill.
What to Serve with Grilled Potatoes
These grilled garlic potatoes are a simple summer side dish that goes with just about anything from the grill. Start the potatoes first, then finish the rest of your meal while they cook.
Serve grilled potatoes in foil with:
- Grilled meats: Flank Steak, burgers, hot dogs, grilled pork chops, or ribs.
- Chicken: Barbecue chicken, grilled chicken, or roasted chicken.
- Seafood: Grilled shrimp, salmon, crab cakes, or fish.
- Vegetables: Grilled vegetables, corn on the cob, zucchini, or a simple green salad.
- Holiday meals: These also pair well with corned beef and cabbage or Prime Rib Recipe (Standing Prime Rib Roast) when you want an easy potato side.
Storage and Reheating
- Store: Transfer leftover grilled potatoes to an airtight container and refrigerate.
- Reheat in the oven: Warm leftovers in a 350°F oven until heated through.
- Reheat on the grill: Place the potatoes back in a foil packet and warm them on the grill until hot.
- Reheat in a skillet: For crispier edges, reheat the potatoes in a lightly oiled skillet over medium heat.
- Microwave option: The microwave works for a quick reheat, but the potatoes will be softer.
For the best texture, reheat only until warmed through.
Grilled Potatoes in Foil Recipe
Equipment
- 1 grill
- chef's knife
- cutting board
- measuring cup
Ingredients
- 3 pounds baby Yukon Gold Potatoes
- 5-6 peeled whole garlic cloves
- 1 large sweet onion, cut into chunks
- 1/4 cup olive oil
- 4 sprigs fresh thyme
- kosher salt and fresh ground pepper
Instructions
- Preheat grill to high heat, about 400°F if your grill has a temperature gauge.
- Lay two sheets of heavy duty foil, approximately 24 inches long, on top of each other and form a bowl.
- Arrange the potatoes in the center of the bowl. Top the potatoes with the garlic and onion.
- Drizzle the potatoes with olive oil.
- Place the thyme on top of the potatoes. Season with salt and pepper, then toss to coat.
- Seal the foil pouch on the top and sides. Grill for 25-30 minutes over high heat or until the potatoes are fork tender.
- Carefully open the foil packet and serve immediately.
Notes
- Foil packet can be assembled up to 8 hours in advance and kept at room temperature until ready to grill.
- For the oven: Bake the foil packet at 425°F for 25 to 30 minutes, or until the potatoes are fork-tender.
- For a foil pan: Add the potatoes, garlic, onion, olive oil, thyme, salt, and pepper to a disposable foil pan. Cover tightly with foil and grill until fork-tender. Larger batches may need additional cooking time.
- To prevent sticking: Use enough olive oil to coat the potatoes well, or lightly coat the foil with cooking spray before adding the potatoes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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No, you don’t need to peel baby Yukon Gold potatoes, new potatoes, red potatoes, or fingerling potatoes. Just wash and dry them before adding them to the foil packet.
Yes. A foil pan works well, especially if you’re making a larger batch for a party. Cover the pan tightly with foil to trap the heat. Larger batches may need more cooking time, so check the potatoes with a fork before serving.
Yes, but you’ll still need to cover the potatoes to trap the heat so they cook through. A foil packet or covered foil pan works best.
For this recipe, foil is the easiest method because it keeps the small potatoes, garlic, onion, herbs, and oil contained. If you don’t want to use foil, use a grill basket or cook the potatoes on a baking sheet in the oven.
Use enough olive oil to coat the potatoes well. You can also lightly coat the foil with cooking spray before adding the potatoes.
The potatoes are done when they are fork-tender. Carefully open the foil packet and pierce one of the larger potatoes with a fork or knife.
potatoes are great this way and you also can use a foil pan
potatoes are great this way
Thank you! I made these tonight!!! Your email came just in time! DELICIOUS!!
Perfect recipe!
I made pizzelles today to fill. How do I keep them till tomorrow so I can fill them?
Hi! You can just store them in an airtight container at room temperature.
Would this recipe work for a griddle?
It could but you still need to cover it someway to trap the heat. You could also do it in a 425 degree oven for the same amount of time.
I don’t roll the foil packet all the way down, I leave some room at the top. This way, halfway through I can pick up the packet (With an oven mitt!!) and shake it up a bit to be sure not to burn the bottom part of the potatoes…..
Great tips!
I would love to try something like this for a party of over 120 guests – would you recommend doing this in the full-size aluminum trays covered in foil on the grill? These sounds sooo yummy and easy!
Yes! You could totally do this in an aluminum tray but you’ll need to cook them much longer due to the quantity. Just keep an eye on them after the required cooking time to be sure they don’t burn.
I would love to make this recipe in the winter months so how long and what temperature would you recommend for the oven?
You can roast them in the oven at 425 degrees for 25-30 minutes or until fork tender.
Have you did these for a party of 150 in the oven in a foiled pan? If so how long do they cook for and what temperature?
Ummm, no but I’m sure it would work well. I would just be sure to stir them every 20-30 minutes and my guess would be they’re going to take an hour or more.
When using the oven do I still need to use the foil wrap or just a baking sheet? Love all of
your recipes. Thank you!
Thank you! You can just use a baking sheet. I only use the foil for the grill to keep everything contained.
Thank you for your reply. Cannot wait to try!