The Best Grilled Potatoes in Foil

Tender, buttery Yukon Gold potatoes are grilled in foil with onions, peppers, garlic, and simple seasonings. These easy potato foil packets cook in about 20 minutes and are perfect for BBQs, camping, or an easy summer side dish.

Prep Time: 15

Cook Time: 20

Total Time: 35

Course: Side Dish

Cuisine: American

Servings: foil packets

Author: Julie Gaeta

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