I can’t tell you how many times grilled red potatoes in foil have been the easiest, most reliable side dish. During summer I almost always keep baby red potatoes on hand because they’re simple to prep, travel well for picnics and camping, and please nearly every crowd. The foil-pack method makes them practically foolproof and keeps cleanup minimal.
These grilled potatoes in foil are golden and slightly crisp on the outside, tender on the inside, and ready in about 30 minutes with almost no cleanup. Toss the potatoes with olive oil and spices, seal them in a foil packet, and let the grill do the work. They’re ideal for cookouts, camping, or a quick weeknight side.
Why This Recipe Works
Grilling season is here, and the foil packet technique delivers consistent results every time. It traps steam to cook the potatoes evenly without drying them out, while the oil and direct heat create a satisfyingly crisp exterior. The method is fast, forgiving, and easily customizable.
- Quick: About 10 minutes prep, 20 minutes on the grill.
- Low cleanup: Everything cooks inside the foil packet.
- Consistent texture: Sealing the packet creates steam so pieces finish tender and evenly cooked.
- Flexible: Swap seasonings, potato types, or finish with a variety of toppings.
How long to grill potatoes in foil? Grill foil packets over direct heat at roughly 400°F for 15–20 minutes. Check doneness by piercing through the foil with a fork.
What You’ll Need
Ingredients for Grilled Potatoes in Foil
- Baby red potatoes: About 2 lbs, quartered into 1–1.5 inch pieces. Red potatoes hold their shape and get crisp skin.
- Olive oil: 3 tablespoons to coat and help crisp the potatoes.
- Yellow onion: One small, finely diced for sweetness and flavor.
- Onion powder and garlic powder: 1 teaspoon each for a savory base.
- Italian seasoning: 1/2 tablespoon (or substitute 1 teaspoon dried basil + 1 teaspoon dried parsley).
- Salt and pepper: To taste.
- Heavy-duty aluminum foil: Or double up regular foil to prevent leaks.
How to Make Grilled Potatoes in Foil
Prep the Potatoes
Wash 2 lbs of red potatoes and quarter them. Aim for 1 to 1.5-inch pieces so they cook evenly. Finely dice the onion.
Season Everything
Combine the potatoes and diced onion in a large bowl or a gallon-sized plastic bag. Add the olive oil, onion powder, garlic powder, Italian seasoning, salt, and pepper. Toss or shake until every piece is coated. Using a bag makes seasoning quick and tidy.
Build the Foil Pack
Lay a large sheet of heavy-duty foil (or two sheets layered) on the counter. Transfer the seasoned potatoes and onion to the center. Top with another sheet of foil and crimp all four edges tightly to seal. Poke a few small holes only in the top of the packet to allow steam to escape—this helps the potatoes crisp rather than steam soggy.
Grill at 400ºF
Heat your grill to about 400°F. Place the foil packet directly over the flames on the grate, cover the grill, and cook for 15–20 minutes. Flip the packet once about halfway through. The potatoes are done when a fork easily pierces them through the foil.
Best Potato Varieties for Grilling
Red potatoes are my top pick because they resist breaking down and get great skin texture. Other good options:
- Yukon Gold: Buttery and creamy, great in foil packs.
- Fingerling: Slice lengthwise; they cook a bit faster—check around 12 minutes.
- Russet or Idaho: Cut into 1.5-inch chunks; starchier, with fluffy interiors.
- Sweet potatoes: Cut into 1-inch cubes; they need a few extra minutes and pair well with smoky or Cajun spices.
Easy Flavor Variations
The classic Italian herb blend is versatile, but you can easily switch the profile:
- Smoky Cajun: Replace Italian seasoning with 1 teaspoon smoked paprika, 1/2 teaspoon cayenne, and an extra 1/2 teaspoon garlic powder.
- Ranch style: Use 1 tablespoon dry ranch seasoning mix instead of the other spices.
- Lemon herb: Add the zest of 1 lemon plus 1 teaspoon dried thyme and 1 teaspoon dried rosemary for a bright finish.
- Loaded baked potato: After cooking, top with shredded cheddar, cooked bacon bits, sour cream, and chives.
- Everything bagel: Toss with 1–2 tablespoons everything bagel seasoning for crunchy, savory flavor.
Creative Toppings
Open the foil packet carefully to avoid steam burns, then add toppings and serve right from the foil for rustic presentation:
- Sour cream and chives — a classic pairing.
- Shredded cheese — cheddar, Parmesan, or a Mexican blend.
- Pickled jalapeños and green onions — add heat and crunch.
- Fresh herbs — chopped parsley, cilantro, or dill brighten the dish.
- Crumbled feta and lemon juice — a Mediterranean twist.
Other Ways to Cook Foil Pack Potatoes
If you don’t have a grill, the foil pack method still shines in other appliances.
Oven
Preheat to 400°F. Place the sealed foil packet on a baking sheet and bake 25–30 minutes, checking at 25 minutes for tenderness.
Air Fryer
Preheat the air fryer to 400°F. Use a smaller foil pack to fit the basket and cook 15–18 minutes, shaking or turning halfway for even browning.
Campfire
Place foil packs on hot coals (not in open flames) and cook 20–30 minutes, turning the pack every 10 minutes. Double-wrap with heavy-duty foil to avoid tearing. This method is ideal for camping and bonfires.
Tips for Best Results
- Use heavy-duty foil: It’s less likely to tear and leak oil onto the grill. Double up if needed.
- Don’t skimp on oil: Olive oil prevents sticking and helps the exterior crisp.
- Poke holes on the top only: Letting steam out from the top helps crisp the potatoes while retaining juices underneath.
- Fork-test through the foil: No need to open the packet to check doneness—just pierce through the top.
- Keep warm on the grill: If you need to hold the potatoes, place the sealed packet on the grill’s upper rack for up to 30 minutes.
- Cut evenly: Uniform pieces (1–1.5 inches) cook at the same rate and yield consistent texture.
FAQs
Should I boil potatoes before grilling?
No. With the sealed foil packet method you do not need to parboil. The packet creates steam and cooks the potatoes quickly and evenly.
How long to grill potatoes in foil?
At 400°F over direct heat, plan for 15–20 minutes. If you move the packets to indirect heat, allow 25–30 minutes.
Can I prep foil packs ahead of time?
Yes. Assemble the packets up to 4 hours ahead and refrigerate. Grill straight from the fridge, adding a few extra minutes to the cook time.
How do I get grill marks on foil pack potatoes?
For additional char, open the packet for the last 3–5 minutes and place the potatoes directly on the grates. The oil helps them crisp and develop grill marks.
Storage Tips
- Refrigerate: Store leftovers in an airtight container for 3–4 days.
- Reheat: Reheat on the grill, in the oven at 400°F for about 10 minutes, or in the air fryer at 400°F for 5–7 minutes to retain crispiness. Avoid the microwave if you want them crispy.
- Freezing: Not recommended; potatoes can become grainy when thawed.
Serving Suggestions
These grilled foil potatoes pair well with a wide range of mains. Try them with grilled pork tenderloin, turkey burgers, lemon-dill salmon burgers, or grilled flank steak. They also make a hearty side for chicken, fish, or vegetarian mains.
Nutrition
Nutrition per serving (approximate): Calories: 136 kcal; Carbohydrates: 20 g; Protein: 2 g; Fat: 5 g; Fiber: 3 g; Sugar: 2 g. Nutrition information is an approximation.
Photography by: The Wooden Skillet