Savory Grilled Potatoes in Foil
Elevate your next barbecue with these Savory Grilled Potatoes in Foil, a simple yet flavorful side dish perfect for summer gatherings or weeknight meals. Featuring tender baby red potatoes infused with a mouthwatering blend of olive oil, garlic powder, onion powder, smoked paprika, and aromatic herbs like thyme and rosemary, this recipe is both easy to prepare and bursting with flavor. Cooked to perfection on the grill in a sealed foil packet, these potatoes are delicately crisp on the outside and irresistibly soft on the inside. With a quick prep time of just 15 minutes, this recipe is a hassle-free addition to any menu, requiring minimal cleanup. Garnish with fresh parsley for a pop of color and herbal freshness, and serve alongside grilled meats, fish, or veggies for a wholesome, crowd-pleasing meal. Perfectly tender, smoky, and savory, these foil-grilled potatoes are a verified hit for any occasion.
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Recipe Information
Ingredients
- 1.5 lbs baby red potatoes
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp dried thyme
- 0.5 tsp dried rosemary
- 0.5 tsp smoked paprika
- 1 tsp kosher salt
- 0.5 tsp ground black pepper
- 2 tbsp fresh parsley (optional, for garnish)
Instructions
Preheat your grill to medium-high heat, around 375–400°F (190–200°C).
Wash and scrub the baby red potatoes thoroughly, leaving the skins on. Pat them dry with a clean towel.
Cut the potatoes into quarters or halves, depending on their size, to ensure even cooking.
In a large mixing bowl, combine the olive oil, garlic powder, onion powder, dried thyme, dried rosemary, smoked paprika, kosher salt, and ground black pepper. Mix well to create a seasoning blend.
Add the cut potatoes to the bowl and toss thoroughly until all pieces are evenly coated with the seasoning mixture.
Tear off two large sheets of heavy-duty aluminum foil, each about 18–20 inches long. Lay the sheets on top of each other to double-layer the foil for extra durability.
Transfer the seasoned potatoes to the center of the foil. Spread them out evenly, leaving enough room along the edges to fold the foil into a sealed packet.
Fold the sides of the foil over the potatoes, then roll up the ends tightly to create a sealed packet.
Place the foil packet directly on the preheated grill grates. Cook for 20–25 minutes, flipping the packet halfway through, until the potatoes are tender and lightly browned.
Carefully remove the packet from the grill using tongs and let it rest for 1–2 minutes before opening. Exercise caution when opening the foil, as the steam inside will be very hot.
Transfer the grilled potatoes to a serving dish and garnish with freshly chopped parsley, if desired. Serve immediately.
Nutrition Facts
Calories |
881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 665 mg | 29% | |
| Total Carbohydrate | 114.3 g | 42% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 8.4 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 3196 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
