Tender, buttery Yukon Gold grilled potatoes in foil or baked in the oven — these easy foil packets are a delicious treat. Whether for a summer BBQ, campfire meal, or baked in your oven, they’re a hit every time.
I also like to serve these along with a few fresh sides like pico de gallo salsa, easy guacamole, and refried pinto beans.
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. For more cookout ideas, see my easy Labor Day recipes for a crowd.
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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.
- Versatile and great for weeknight dinners, BBQs, camping, and holiday cookouts.
How to make Grilled Potatoes in Foil
If I want something a little different, I’ll make my air fryer potato wedges. And when I'm craving something a little sweeter, air fryer sweet potato wedges are always a favorite. And to turn potatoes into more of a meal, these crispy potato tacos are always a hit.
Tested tips
- Slice the potatoes evenly. About ¼-inch thick helps them cook at the same rate. A mandoline makes this quick and easy.
- Don’t overfill the foil. Leave enough room to fold and seal the packets securely.
- Double-wrap the foil to lock in juices and prevent burning.
- Check one packet first. Carefully open one packet and test a potato with a fork before removing the rest from the grill.
If you love this combination of Yukon gold potatoes and vegetables, you might also like my dairy-free cheesy potatoes and broccoli.
These grilled foil potatoes pair perfectly at a BBQ with this southwest pasta salad with black beans and corn, cowboy caviar salad, or cucumber tomato salad with vinegar.
Which oil should you use?
Coconut Oil
- Virgin coconut oil has a smoke point of about 350°F.
- Refined coconut oil has a higher smoke point of about 400–450°F.
- Refined coconut oil is the better choice for higher-heat grilling and has a more neutral flavor.
Avocado Oil
- High smoke point of around 500°F.
- Mild, neutral flavor.
Canola Oil
- Refined canola oil has a high smoke point, commonly around 450–470°F.
- Mild, neutral flavor.
Why it matters which oil you use: Smoke point is the temperature at which an oil begins to smoke and break down. Oils with a higher smoke point are generally better suited to higher-heat cooking.
Grilled Potatoes In Foil FAQs
I love Yukon Gold for their creamy texture, but baby potatoes, red potatoes, and russet potatoes work well, too.
Cooking time can vary depending on the heat of your grill and the thickness of the potatoes. Start checking around 20 minutes and continue cooking until the potatoes are fork-tender.
You can also bake the foil packets in the oven at 400°F for about 30–35 minutes, or until the potatoes are fork-tender.
Add a little extra cayenne and/or crushed red pepper, include sliced jalapeños in your packets for some heat, or drizzle with chile de arbol salsa.
You can prep the vegetables and seasonings up to a day ahead. For the best texture and color, I prefer to slice the potatoes and assemble the packets shortly before grilling.
📖 Recipe
The Best Grilled Potatoes in Foil
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Ingredients
- 1 pound Yukon Gold potatoes, washed and sliced ¼-inch thick
- 1 onion, roughly chopped
- 1 red or green bell pepper, roughly chopped
- 6 cloves garlic, minced
- 2 tablespoons oil, divided between packets (coconut, avocado, or canola oil)
- 2 teaspoons garlic powder, divided between packets
- 2 teaspoons onion powder, divided between packets
- 2 teaspoons paprika, divided between packets
- ¼ teaspoon cayenne, divided between packets (optional)
- 1 teaspoon sea salt, divided between packets
- sliced jalapeños, broccoli florets, mushrooms, or other vegetables, optional
Instructions
- Wash the potatoes and slice them into ¼-inch slices. Chop the onion, bell pepper, and any additional vegetables you're using.
- Lay out 2 sheets of aluminum foil, each about 24 inches long.
- Place half of the potatoes in the center of each sheet of foil. Divide the onion, bell pepper, garlic, and any optional vegetables between the packets.
- Drizzle 1 tablespoon of oil over the potatoes and vegetables in each packet. Divide the seasonings evenly between the packets, then gently toss to coat everything before sealing.
- Fold the foil over the vegetables and seal the edges well to form a packet. Double-wrap each packet with another sheet of foil to help prevent tearing and burning.
- Preheat the grill to medium-high heat.
- Place the foil packets on the grill and cook for about 8–10 minutes. Flip and cook for another 8–10 minutes, then carefully check one packet for tenderness. If the potatoes are not fork-tender, reseal the packet and continue cooking for another 5 minutes, checking again as needed.
- Carefully open the packets, keeping your hands and face away from the hot steam.
- Serve directly from the foil packets or transfer the potatoes and vegetables to a serving dish.
Notes
- Pre-cooking potatoes: No need to pre-cook or boil potatoes. They cook until tender right in the packet.
- Potatoes: My favorite potatoes for this recipe are Yukon Gold, but red or russet potatoes also work.
- Oven method: Bake the foil packets at 400°F for about 30–35 minutes, or until the potatoes are fork-tender. Cooking time can vary depending on the thickness of the potatoes and how full the packets are.
- How to tell when done: Potatoes should be fork-tender and easily pierced.
- Oil and seasonings: 2 tablespoons of oil is usually enough to lightly coat the potatoes and vegetables. If you add extra vegetables, add a little more oil and seasoning as needed so everything is evenly coated and well seasoned before sealing the packets.
- Make ahead: Prep the vegetables and seasonings up to a day ahead. I prefer to slice the potatoes and assemble the packets shortly before grilling for the best texture.
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach, and mom of nine who's been plant-based for over 20 years. She's cooked approximately 4,382 pots of beans and can't vacation without her juicer and pasta pot. Her work has been featured in HuffPost, Yahoo, YourTango, and other major outlets. She helps others simplify wellness and feel good again through her blog, coaching, and weekly newsletter.
Julie Gaeta says
These grilled potatoes in foil are one of my favorite summer recipes. I’ve made them on the grill, in the oven, and even over the campfire—they always turn out tender and packed with flavor! Perfect for BBQs, camping, or just a cozy dinner at home! Enjoy! 🙂