The Best Grilled Potatoes in Foil

Simple yet incredibly flavorful, this recipe transforms rustic ingredients into something deliciously irresistible. With a touch of smoky grilled flavor, these potatoes are sure to become a favorite.

Prep Time: 15

Cook Time: 30

Total Time: 45

Course: Dinner, Main Course

Cuisine: American

Servings: foil packets

Author: Julie Gaeta

Ingredients

1 pound 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 tablespoons coconut oil divided between packets (or substitute with avocado/canola oil)
2 teaspoons garlic powder divided per packet
2 teaspoons onion powder divided per packet
2 teaspoons paprika divided per packet
¼ teaspoon cayenne divided per packet (optional)
1 teaspoon sea salt divided per packet
Optional: Jalapeños, broccoli florets, mushrooms, or other vegetables, sliced

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.

Notes

Pre-cooking potatoes: No need to pre-cook or boil potatoes beforehand for this recipe. They become soft on their own in the packet.
Potatoes: My favorite potatoes for this recipe are Yukon Gold, but you can also use red or russet.
Oven method: These potatoes on the grill also work in the oven at 400°F for 25–30 minutes, or until they’re tender.
How to tell when done: Potatoes should be fork-tender and easily pierced.
Make-ahead: Assemble packets up to 24 hours in advance and refrigerate until ready to grill (or bake).

Nutrition