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Grilled Potato Packets

  • Food

Today I’m going to show you my new favorite way to cook potatoes on the grill. A majority of you have probably been doing this for years and I may be late to the party on this one but I feel obligated to show you this because it’s just so darn good and so darn easy. It’s perfect for those times when you are grilling your main course and you don’t want to have to deal with your oven for the side dishes. Because, really, don’t you hate when you are grilling shish kabobs or something and you have to keep going into the house to check on the potatoes? And it gets all hot in there because the oven is on? Maybe you don’t but I do. Anyway, it’s one of those non-recipe recipes, it’s really just a few instructions.

  1. Cube as many potatoes as you need to feed your people. I generally allow one per person plus one extra.
  2. Pile the cubed potatoes up on a double layer of heavy duty aluminum foil.
  3. Lay some fresh herbs on top of the potatoes. I like rosemary best but you can use whatever you like.
  4. Sprinkle a bit of olive oil on top and then generously season the whole thing with lots of salt and pepper.
  5. Seal up the foil completely so you have a little packet of potatoes and stick it on the grill on indirect heat. This allows the potatoes to cook slowly without burning into little black bits. I allow about an hour for this part but if the potatoes are done and the rest of your meal isn’t you can just move the packet of potatoes to the top rack and they will stay warm without burning.

And that’s it. The potatoes get nice and crispy and browned and the herbs give them a wonderful flavor and aroma. I’ve done this with several varieties of potatoes, from red skinned to yukon gold to russet and they have all been delicious, even more so when the potatoes are locally grown.

Here’s a pretty picture of how the potatoes look when the packet is ready to be sealed up and thrown on the grill. Mmmm.

There’s no picture of the finished potatoes because it’s generally dark out once we eat and that doesn’t make for good food photography. Yeah, that’s definitely why. It’s certainly not because we eat ’em up so fast there isn’t time for a photo shoot. Nope. Definitely not.

Grilled Potato Packets. Go and make them. You won’t be sorry.

This Post Has 14 Comments

  1. My comment went away! So, I’ll try again. We have a garden full of potatoes and when we give them away I’ll be handing this recipe to our friends right long with the potatoes!

  2. This is my favorite way to make potatoes. We usually add onion to the mix. The best part is no clean up!

  3. This looks delicious and no, I haven’t already tried cooking potatoes this way. Definitely with you on the running in and out of the kitchen thang

  4. I love potatoes that way … and green beans, and mushrooms, and just about any veggie combo! Delish 🙂

  5. We used to do that all the time, but we haven’t done it at all this summer. Hmm…maybe we’ll grill out tonight… We usually add sliced carrots and onions to ours. The part I like the best is that Steve usually makes that for us since it’s grilled. I can just sit and knit once the salad is made. 🙂

  6. My normal way of cooking non-mashed potatoes is to shake the potatoes with cumin, cayenne and other spices (many of which suspiciously start with C) and then bake them on an oiled dish. I’m sure my spices would work pretty well with your method. I’ll have to try it (though admittedly I don’t normally have the grill on for an entire hour).

  7. yum! I do the same with a mix of veggies – lately I’ve been putting the roasted veggies (mushrooms, onions & yellow squash) on top of a pile of baby arugula with some balsamic vinaigrette and foregoing the potatoes

  8. Thank you! I love potatoes in all forms. We only have a charcoal grill. I’ll experiment with this technique next weekend (and I think I’ll add some red onions with the rosemary and potatoes!).

  9. We also do this..I have added sliced onions, mushrooms, beans..even some diced bacon..also you can replace the oil with some Italian Salad dressing for a little more spice.

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