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I canât tell you how many times grilled red potatoes have saved the day. I almost always have baby red potatoes on hand during the summer because theyâre truly the most crowd-pleasing side to make on the grill. Plus, the foil pack method never fails!
These grilled potatoes in foil are crispy on the outside, fork-tender on the inside, and ready in just 30 minutes with almost zero cleanup. Toss them in olive oil and spices, wrap them up, and let the grill do the work. Theyâre my go-to side for cookouts, camping trips, and weeknight grilling all summer long.
Why This Recipe Works
Grilling season is here, and these grilled red potatoes have gotten countless âïžâïžâïžâïžâïž reviews and are a summer staple for so many readers!
- Quick: Just 10 minutes of prep and 20 minutes on the grill.
- Easy cleanup: The foil pack means no scrubbing grill grates.
- Perfectly cooked every time: The sealed foil creates steam so potatoes cook evenly without drying out.
- Endlessly customizable: Swap the spices, switch the potato variety, or load them up with toppings.
What Youâll Need
- Red potatoes: About 2 lbs, quartered into 1- to 1.5-inch pieces. I love red potatoes because they hold their shape beautifully and the thin skin gets perfectly crispy.
- Olive oil: 3 tablespoons to coat everything and help the potatoes crisp up. Donât skimp here!
- Yellow onion: One small onion, finely diced. It caramelizes in the foil pack and adds incredible flavor.
- Onion powder + garlic powder: 1 teaspoon each for a savory base.
- Italian seasoning: œ 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
Wash 2 lbs of red potatoes and quarter them â just cut each potato in half, then in half again. You want the pieces to be about 1 to 1.5 inches so they cook evenly. Finely dice the yellow onion.
Place the potatoes and onion into a large gallon-sized plastic bag (or a big bowl). Drizzle in the olive oil, add all the spices, seal the bag, and shake until everything is evenly coated. This bag method is my favorite trick â it gets every piece perfectly seasoned with zero mess.
Iâve officially mastered the foil pack fold, and the more you practice, the easier it gets â I promise!
- Lay a large sheet of heavy-duty foil (or 2 pieces of regular foil) on your counter.
- Transfer the seasoned potatoes and onions onto the center of the foil.
- Place another piece of foil on top and carefully fold all 4 sides together to seal the pack.
- Using a fork, poke a few holes on the top only of your foil pack. This lets steam escape so the potatoes get crispy instead of soggy.
Heat your grill to 400ÂșF. Place the foil pack directly over the flames, cover the grill, and cook for 15â20 minutes. The potatoes are done when you can easily pierce them with a fork through the foil.
Best Potato Varieties for Grilling
Red potatoes are my top pick because theyâre naturally bite-sized and hold their shape perfectly, but Iâve made this recipe with plenty of other varieties:
- Yukon Gold: Buttery and creamy â my second favorite for foil packs.
- Fingerling: Slice in half lengthwise. They cook a little faster, so check at 12 minutes.
- Russet or Idaho: Cut into 1.5-inch chunks. Theyâre starchier so they get extra fluffy inside.
- Sweet potatoes: Cut into 1-inch cubes. They take a few extra minutes but taste amazing with Cajun seasoning.
The Italian herb version in this recipe is my classic go-to, but here are some of my favorite ways to switch it up:
- Smoky Cajun: Swap the Italian seasoning for 1 teaspoon smoked paprika, œ teaspoon cayenne, and œ teaspoon garlic powder. So good with grilled chicken.
- Ranch style: Use 1 tablespoon dry ranch seasoning mix in place of the spices. Ridiculously easy and always a crowd favorite.
- Lemon herb: Add the zest of 1 lemon, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary. Bright and perfect with fish.
- Loaded baked potato style: Keep the base recipe as is, then top the cooked potatoes with shredded cheddar, bacon bits, sour cream, and chives.
- Everything bagel: Toss with 1â2 tablespoons everything bagel seasoning instead of the spice blend. Trust me on this one.
Creative Toppings
Once your foil pack potatoes are off the grill, the toppings are where you can really have fun. Open the pack, pile these on, and serve straight from the foil:
- Sour cream + chives: A classic for a reason.
- Shredded cheese: Cheddar, Parmesan, or a Mexican blend â it melts right on top.
- Jalapeños + green onions: For a little heat and crunch.
- Fresh herbs: Chopped parsley, cilantro, or dill.
- Hot sauce or salsa: My personal favorite way to finish these off.
- Crumbled feta + lemon juice: A Mediterranean twist thatâs really special.
Other Ways to Cook Foil Pack Potatoes
No grill? No problem. This foil pack method works beautifully with other cooking methods, too:
Oven
Preheat to 400ÂșF. Place the sealed foil pack on a baking sheet and bake for 25â30 minutes. Check tenderness at 25 minutes and continue baking until fork-tender. This is my go-to rainy-day backup.
Air Fryer
Preheat air fryer to 400ÂșF. Place the foil pack in the basket (you may need to make a smaller pack to fit) and cook for 15â18 minutes, shaking the basket halfway through. The air fryer gets the edges extra crispy â I actually love this method almost as much as the grill.
Campfire
Place foil packs directly on hot coals (not in the flames) and cook for 20â30 minutes, turning the pack every 10 minutes with tongs. Double-wrap with heavy-duty foil to prevent tearing on the coals. This is absolutely perfect for camping and 4th of July bonfires.
Tips for Best Results
- Use heavy-duty foil: Regular foil tears easily and can leak oil into the grill. If you only have regular foil, double it up.
- Donât skimp on the olive oil: It prevents sticking and is the secret to getting the potatoes crispy on the outside.
- Poke holes on the top only: This lets steam escape (for crispier potatoes) without letting the juices drain out the bottom.
- Fork-test through the foil: No need to open the pack â just poke a fork through the top to check doneness.
- Keep warm on the grill: If dinnerâs not quite ready, leave the sealed foil pack on the upper rack of the grill for up to 30 minutes. Theyâll stay warm without overcooking.
- Cut potatoes evenly: Uniform 1- to 1.5-inch pieces cook at the same rate so you donât end up with some mushy and some crunchy.
FAQs
Should I boil potatoes before grilling?
Nope! You do not need to boil your potatoes before grilling. The sealed foil pack creates steam that cooks the potatoes fast and evenly â no par-cooking required.
How long to grill potatoes in foil?
At 400ÂșF over direct heat, foil pack potatoes take 15â20 minutes. If you move them to indirect heat (upper rack), theyâll take closer to 25â30 minutes.
What if I donât have space over direct heat?
Sear the foil pack over direct heat for 5 minutes to get things going, then move it to the upper rack to finish cooking while you grill your other food. Just add an extra 5â10 minutes to the cook time.
Can I prep foil packs ahead of time?
Yes! Assemble the foil packs up to 4 hours ahead and store them in the fridge. When youâre ready, place them straight on the grill â just add a couple of extra minutes since theyâll be cold.
How do I get grill marks on foil pack potatoes?
For grill marks and extra char, open the foil pack for the last 3â5 minutes and place the potatoes directly on the grates. The olive oil coating helps them crisp up beautifully.
Storage Tips
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3â4 days.
- Reheat: For best results, reheat on the grill, in the oven at 400ÂșF for 10 minutes, or in the air fryer at 400ÂșF for 5â7 minutes. Skip the microwave if you want them to stay crispy!
- Freezing: I donât recommend freezing â potatoes get grainy and mealy when thawed.
Serving Suggestions
Every grilled potatoes recipe needs to be paired with other delicious grilled foods! Here are my favorites:
Heavy-duty aluminum foil
Grill
Large bowl or gallon-sized plastic bag
Fork
Classic Italian Herb (default)
Heat your grill to 400ÂșF with direct and indirect heat zones set up.
Wash and pat dry the red potatoes. Cut into quarters (about 1-inch pieces). Finely dice the onion.
Place potatoes and onion into a large bowl or gallon-sized plastic bag. Drizzle with olive oil and add your chosen seasoning blend. Toss until everything is evenly coated.
Lay out a large piece of heavy-duty aluminum foil (about 18 inches long). Transfer the seasoned potatoes onto the center. Place a second sheet of foil on top and crimp all the edges tightly to seal. Poke 5-6 small holes in the top of the foil pack with a fork to let steam escape.
Place the foil pack on the grill over direct heat. Cover the grill and cook for 15 minutes. Carefully flip the pack and cook for another 10-15 minutes, until potatoes are fork-tender when tested through the foil.
Carefully open the foil pack (watch for steam!), season with additional salt and pepper if needed, and serve immediately.
- Italian seasoning: Option to use 1 teaspoon dried basil and 1 teaspoon dried parsley instead.
- Foil: Use heavy-duty foil to prevent oil from leaking into the grill. Option to double up with 2 pieces of foil for extra security.
- Oven method: Bake foil pack at 400ÂșF for 25-30 minutes, flipping halfway.
- Air fryer method: Place foil pack in air fryer basket at 400ÂșF for 12-15 minutes. Shake basket halfway through.
- Campfire method: Place foil pack on hot coals (not directly in flames) for 20-30 minutes, turning occasionally.
- Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat on the grill, in the oven, or in an air fryer for best texture.
[adthrive-in-post-video-player video-id=âDssBerLUâ upload-date=â2019-04-12T00:00:00.000Zâ name=âGrilled Potatoes in Foilâ description=âThese foil pack grilled red potatoes are seriously the BEST grilled potatoes on the internet. All you need to do to make these grilled potatoes in foil is toss them in olive oil, spices, and create foil-pack!â]
Calories: 136 kcal, Carbohydrates: 20 g, Protein: 2 g, Fat: 5 g, Fiber: 3 g, Sugar: 2 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by: The Wooden Skillet
