25-Minute Grilled Potatoes in Foil Packets – Irresistible Perfection

There’s something magical about throwing potatoes on the grill, all wrapped up in their little foil packets, and letting the heat work its wonders. I first tried Grilled Potatoes in Foil Packets at a family barbecue years ago, and wow – they were gone before the burgers! Now they’re my go-to side dish whenever we fire up the grill. What I love most is how hands-off they are – just toss, wrap, and let them cook while you focus on the main course. Plus, you can customize them a million ways to match whatever else you’re serving. Whether it’s a weeknight dinner or a big summer cookout, these potatoes never disappoint.

Why You’ll Love These Grilled Potatoes in Foil Packets

Trust me, once you try these potatoes, you’ll wonder how you ever grilled without them! Here’s why they’re a total game-changer:

• Minimal cleanup – Just toss the foil when you’re done (no scrubbing pans!)
• Endless flavor options – Switch up the seasonings to match your mood
• Grill magic – They cook while you focus on other things (perfect for BBQs!)
• Foolproof tenderness – The steam keeps them moist every single time

Seriously, these might just become your new summer obsession. I know they’re mine!

Ingredients for Grilled Potatoes in Foil Packets

What I love about these potatoes is how simple the ingredient list is – just a few pantry staples transform into something amazing! Here’s exactly what you’ll need:

• 4 medium russet potatoes (scrubbed, sliced into 1/4-inch rounds – Yukon Golds work great too)
• 2 tablespoons olive oil (the good stuff – it makes a difference!)
• 1 teaspoon garlic powder (or fresh minced garlic if you’re feeling fancy)
• 1 teaspoon paprika (smoked paprika adds incredible depth)
• 1/2 teaspoon salt (I use kosher salt for better distribution)
• 1/4 teaspoon black pepper (freshly cracked if possible)
• 2 tablespoons fresh parsley (chopped, optional but recommended – dried works in a pinch)

See? Nothing fancy – just real ingredients that let the potatoes shine. Now let’s get wrapping!

How to Make Grilled Potatoes in Foil Packets

Okay, let’s get these potatoes from raw to glorious! I’ve burned enough batches to know these steps by heart – follow along for foolproof packets every time.

Step 1: Prep the Potatoes

First things first – slice those spuds evenly! I aim for 1/4-inch rounds (about the thickness of two quarters stacked). Uniform slices mean they’ll all cook at the same rate. Toss them in a big bowl with the olive oil and spices until every single piece is coated – I use my hands for this part because it’s oddly satisfying. Pro tip: Don’t skimp on the seasoning! The foil packets trap all those flavors right where they belong.

Step 2: Assemble the Foil Packets

Now comes the origami part! Tear off sheets of heavy-duty foil (about 12×18 inches each). Divide the potatoes evenly – I usually make 4 packets. Fold the foil over and crimp the edges TIGHTLY – we’re making steam saunas here! If your grill has hot spots like mine does, double-wrap the packets for extra protection. Leave a little room inside for air circulation – think potato sleeping bags, not potato straitjackets.

Step 3: Grill to Perfection

Fire up that grill! Medium-high heat (around 400°F) works magic. Place the packets seam-side up and don’t peek for 10 minutes – patience is key. Then flip them (tongs are your friend!) and grill another 10-15 minutes. The telltale sign? When you gently squeeze a packet and the potatoes feel tender (careful – steam burns!). Fork test one if you’re unsure – they should slide right off. Total grill time is usually 20-25 minutes, but every grill is different so trust your instincts!

Expert Tips for the Best Grilled Potatoes

After making these foil packet potatoes more times than I can count, I’ve picked up a few tricks that take them from good to “oh-my-gosh-give-me-the-recipe” amazing:

• Give them room to breathe – Don’t overcrowd the packets! Single layers cook more evenly than potato piles.
• Butter makes it better – Add a pat of butter under the potatoes before sealing for extra richness.
• Crisp them up – For golden edges, open packets the last 5 minutes and let the direct heat work its magic.
• Double-duty foil – If your grill grates are widely spaced, use two layers of foil to prevent tears.

Little details make all the difference – now you’re grilling like a pro!

Variations for Grilled Potatoes in Foil Packets

Half the fun of foil packet potatoes is playing with flavors! Here are my favorite ways to mix things up when I’m feeling adventurous:

• Cheesy delight – Toss in shredded cheddar during the last 5 minutes (watch it melt into gooey perfection!)
• Zesty kick – Swap the paprika for Cajun seasoning – just 1/2 teaspoon will wake up your taste buds
• Onion lovers – Add thin slices of sweet onion between the potato layers – they caramelize beautifully
• Herb garden – Fresh rosemary or thyme sprigs tucked inside make the whole packet smell incredible

See? One basic recipe, endless possibilities. What combo will you try first?

Serving Suggestions

These foil packet potatoes are the ultimate team players! They’re fantastic alongside grilled chicken (my favorite combo) or piled next to a juicy burger. For lighter meals, try them with a crisp garden salad – the contrast is amazing. Leftovers? No problem! Just reheat the whole packet in a 350°F oven for 10 minutes and they taste just-grilled fresh. Honestly, I’ve been known to eat them straight from the foil while standing at the kitchen counter – no judgment!

Nutrition Information

Each foil packet contains about 180 calories, with 3g of protein and 3g of fiber to keep you satisfied. Remember, these values are estimates – your exact nutrition will vary slightly based on potato size and how much butter or oil you use. That’s the beauty of homemade cooking!

FAQs About Grilled Potatoes in Foil Packets

You’ve got questions? I’ve got answers from years of potato packet experiments! Here’s what folks ask me most:

Can I bake these in the oven instead?
Absolutely! Just pop the foil packets on a baking sheet at 400°F for about 30 minutes – same delicious results when grilling isn’t an option.

How long do leftovers last?
They’ll keep wonderfully in the fridge for 3-4 days in an airtight container. The texture’s best reheated though – either in the oven or right back in a foil packet on the grill!

Can I use frozen potatoes?
You can, but fresh is better. Frozen potatoes release more water, making them steam rather than roast. If you must use frozen, pat them dry first and add a few extra minutes to the cook time.

Why did my potatoes stick to the foil?
Three likely culprits: not enough oil, the foil wasn’t heavy-duty, or you peeked too soon! A good coating of oil and resisting the urge to open the packets helps prevent sticking every time.

Ready to Grill?

Now you’re all set to make the easiest, tastiest grilled potatoes ever! I can’t wait for you to try them – tag me if you share photos of your foil packet masterpieces. Happy grilling! For more recipe ideas, check out our Pinterest page.

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