Tender, buttery Yukon Gold potatoes grilled to perfection or baked in the oven — these easy foil packets are a delicious treat. Whether for a summer barbeque, campfire meal, or baked in your oven, they’re a hit every time.
With a big family, meal planning can be challenging, especially that one time on a month-long camping trip (in a tent) to the Florida Keys — with seven little ones. 😰
I do wonder what I was thinking.
Meals and recipes were something I needed to plan ahead and always felt like a big to-do. But these incredibly easy grilled potatoes were a dependable hit over the campfire and on the BBQ every time.
Some packets were filled simply with potatoes and onions smothered in ketchup, while others were stuffed to the brim with farmer’s market finds — zucchini, bell peppers, chiles, onions, garlic, and broccoli crowns.
Who says potatoes on the grill can’t have veggies?
These grilled potato foil packets became a staple year-round, but I especially look forward to making these for our first summer grill. And yes, even still over-the-campfire cooking. Family traditions —just like grilling potatoes in foil — have a way of making every meal a bit more memorable.
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Why you'll love these Grilled Potatoes in Foil
- Simple ingredients with big flavor.
- Budget-friendly and customizable — great for any diet or preference.
- Perfect for a busy weeknight, a summer BBQ, an oven bake, or even in an air fryer or slow cooker.
- Potatoes, a nutrient-rich vegetable, provide numerous health benefits.
How to make Grilled Potatoes in Foil
In the kitchen tips
- Double-wrap the foil to lock in juices and prevent burning.
- If you’re short on time, use a mandoline slicer to quickly and evenly slice your potatoes.
- Want deeper flavors? Give your veggies a quick roast or char before adding them to the foil packets. This adds a touch of smoky sweetness — jalapeños bring smoky heat, while mushrooms develop a rich depth.
- Open one packet slightly to check if the potatoes are tender before removing all packets from the grill. This helps avoid undercooking.
- Gently rub fresh rosemary, thyme, or parsley between your fingers before adding them to the packets. This releases their oils for fresh flavor in every bite.
FAQ
I love Yukon Gold for their creamy texture, but baby potatoes, red potatoes, and russet potatoes work well, too.
Cooking times may vary depending on the heat of the grill and the thickness of the potatoes. Check at the 25-minute mark by opening one packet slightly. If not tender, reseal and continue cooking, checking every 5–10 minutes.
You can also bake these potatoes cooked in foil in the oven at 400°F for 25–30 minutes, or until they’re tender.
Add a little extra cayenne, and crushed red pepper, or include sliced jalapeños in your packets for some heat.
Yes, you can assemble the packets a day ahead and store them in the refrigerator until you’re ready to cook.
Which oil should you use?
Coconut Oil
- Good for cooking up to 450°F.
- Adds a slightly sweet taste.
- Provides quick energy but use in moderation due to cholesterol.
Avocado Oil
- Great for cooking up to 520°F.
- Mild and buttery.
- Rich in good fats and vitamins, great for heart health
Expeller-Pressed Canola Oil
- High Heat: Suitable for cooking up to 400°F.
- Health: Chemical-free, high in omega-3 and omega-6 fatty acids
Why it matters which oil you use: Using oils with a high smoke point prevents burning. The smoke point is the temperature at which oil starts to burn and smoke, affecting flavor and releasing harmful compounds.
📖 Recipe
The Best Grilled Potatoes in Foil
Ingredients
- 1 lb yellow potatoes, washed and sliced ¼ inch thick
- ½ large onion, sliced
- ½ large red or green bell pepper, sliced
- 6 cloves garlic minced
- 2 tablespoon coconut oil, divided between packets (or substitute with avocado/canola oil)
- 2 teaspoon garlic powder, divided per packet
- 2 teaspoon onion powder, divided per packet
- 2 teaspoon paprika, divided per packet
- ¼ teaspoon cayenne, divided per packet (optional)
- 1 teaspoon sea salt, divided per packet
- Jalapeños, broccoli florets, mushrooms, or other vegetables, sliced (Optional)
Instructions
- Wash and slice the potatoes into ¼ inch slices. Prepare additional vegetables according to your preferences and slice them.
- Lay out 2 sheets of aluminum foil side by side (about 24 inches in width).
- In the center of each foil sheet, place half the potatoes and the desired amount of onions, bell peppers, and any optional vegetables.
- Drizzle 1 tablespoon of oil over the vegetables in each packet.
- Sprinkle all seasonings over the contents of each packet, adjusting to your preference.
- Fold the foil over the vegetables, sealing the edges well to form individual packets. Double-wrap them with another sheet of foil to prevent spillage and burning.
- Preheat the grill to medium-high heat.
- Place the foil packets on the grill, and cook for about 25–30 minutes, flipping halfway through, or until the potatoes are soft and tender. Watch to prevent burning.
- Carefully open each packet, watching for steam.
- Serve the grilled potatoes directly from the foil for a simple and enjoyable meal, or transfer them to a serving dish.
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