Herb Grilled Potatoes in Foil

Summer grilling always meant one thing at our house: my dad wrestling with charcoal while my mom prepped side dishes in the kitchen, the screen door slamming shut between them a dozen times. These herb seasoned grilled potatoes in foil were her quiet victory, little silver packets that emerged from the grill puffed with steam and smelling like a garden after rain. I still associate that mix of rosemary and thyme with the sound of cicadas and the clink of ice in lemonade glasses.

One Fourth of July I forgot to oil the foil and half the potatoes glued themselves to the packet, which taught me a lesson I now pass along to everyone.

Ingredients

• Baby potatoes (1.5 lbs, about 700 g, washed and quartered): Small potatoes hold their shape better and their skins get wonderfully tender inside the foil.
• Red onion (1 small, thinly sliced, optional): The slices melt into sweet soft ribbons that complement the herbs beautifully.
• Fresh parsley (2 tablespoons, chopped): Adds a bright, grassy finish that keeps the dish tasting fresh.
• Fresh rosemary (1 tablespoon, chopped): This is the backbone herb and its piney aroma intensifies beautifully during grilling.
• Fresh thyme (1 tablespoon, chopped): Thyme brings a subtle earthiness that rounds out the sharper rosemary.
• Garlic (2 cloves, minced): Fresh garlic is nonnegotiable here because it mellow into something sweet and savory inside the sealed packet.
• Kosher salt (1 teaspoon): Draws moisture from the potatoes so they steam rather than boil in their own juices.
• Freshly ground black pepper (half teaspoon): A generous hit of pepper adds gentle warmth without overwhelming the herbs.
• Olive oil (3 tablespoons): Coats everything evenly and helps conduct heat so the edges get golden.
• Grated Parmesan cheese (quarter cup, optional): Melts into a savory crust on the potatoes and adds a salty umami kick.
• Smoked paprika (1 teaspoon, optional): A pinch of this transforms the flavor profile entirely, adding campfire depth.

Instructions

Fire up the grill:

Preheat your grill to medium high heat, around 400 degrees Fahrenheit, and let the grates get good and hot while you prep the potatoes.

Toss everything together:

In a large bowl, combine the quartered potatoes, sliced red onion, parsley, rosemary, thyme, garlic, salt, pepper, and olive oil, then use your hands to massage the oil and herbs into every potato piece until everything glistens.

Build the packets:

Tear two large sheets of heavy duty foil and mound half the potato mixture in the center of each, then sprinkle with Parmesan and smoked paprika if you are using them.

Seal them tight:

Fold the foil over the potatoes and crimp the edges firmly so no steam can escape, creating a tidy sealed pouch that traps all the flavor inside.

Grill until tender:

Place the packets on the grill and cook for 20 to 25 minutes, flipping once halfway through, until a fork slides through the largest potato piece with no resistance.

Open carefully and serve:

Slash the foil open with a knife and watch the fragrant steam billow out, then serve directly from the packet with extra herbs scattered on top.

Save

The best part of making these potatoes is watching people tear open the foil packets at the table, faces lighting up as the herb scented steam hits them.

Herb Swaps and Flavor Twists

Dried herbs work in a pinch but use only a third of the amount called for with fresh ones. Fresh dill or chives are wonderful summer alternatives that give the dish a lighter, more delicate personality. A few shakes of chili flakes tucked inside the packet will surprise you with how well heat complements the earthy potatoes.

Oven Method When Grilling Is Not Possible

Rainy days do not mean you have to skip these potatoes. Bake the sealed foil packets on a sheet pan at 425 degrees Fahrenheit for 30 to 35 minutes and the results are nearly identical, though you lose a bit of that smoky char from the grill.

Serving Suggestions and Pairings

These potatoes are versatile enough to sit beside almost anything coming off a grill, from burgers to corn on the cob to a big green salad for a vegetarian supper. They also reheat surprisingly well the next day, crisped up in a skillet with a splash of oil.

• Let the packets rest for two minutes before opening so the steam settles and you avoid burns.
• Double the recipe because leftovers never last long enough to become a problem.
• Taste and add a final pinch of flaky salt right before serving to make the flavors sing.

Save

Keep a stack of heavy duty foil and a bundle of fresh herbs within reach all summer long because these potatoes will become your go to side. They ask almost nothing of you and give back everything.

Recipe Questions & Answers

→ How do I check when the potatoes are done?

Pierce the largest potato pieces with a fork; they should be tender and slide off easily. If the fork meets resistance, reseal the packet and cook a few more minutes, checking every 3–5 minutes.

→ Can I cook these in the oven instead of on the grill?

Yes. Place sealed foil packets on a baking sheet and bake at 425°F (220°C) for 30–35 minutes, until potatoes are tender and lightly browned.

→ Which potatoes work best for foil packets?

Small baby or new potatoes work best since they cook quickly and evenly when quartered. If using larger potatoes, cut them into consistent bite-sized pieces to ensure uniform cooking.

→ What herb substitutions or additions work well?

Swap or add dill, chives, or basil for a different profile. Smoked paprika, chili flakes, or a splash of lemon juice can add brightness or smokiness depending on your preference.

→ How can I make this dairy-free?

Simply omit the Parmesan or replace it with a sprinkle of nutritional yeast for a savory, dairy-free finish. The dish is flavorful with herbs and garlic on its own.

→ Can I prepare the packets ahead of time?

Yes. Assemble and seal the foil packets and refrigerate up to 24 hours. Bring to near room temperature before grilling and add a few extra minutes to cooking time if still chilled.