As the long-awaited summer months finally arrive, bringing with them warmer weather and longer days, one culinary tradition eagerly anticipated by many is outdoor grilling. There’s something truly special about cooking al fresco, and a reliable, easy-to-make side dish can elevate any grilled meal from good to absolutely unforgettable. Enter the humble potato, transformed into a star side dish with minimal effort: easy grilled potatoes in foil packets. This method takes mere minutes to prepare, requires only a few simple ingredients, and consistently delivers perfectly crispy, tender, and beautifully seasoned potatoes that will become a staple at your summer gatherings.
This post is brought to you in partnership with McCormick®, helping me craft the ultimate summer kick-off recipe.
Grilled Potatoes: The Ultimate Easy Summer Side Dish!
After enduring the long, harsh Midwestern winters filled with cold, bitter winds and dreary skies, the arrival of summer is a welcome relief in more ways than one. Not only does the sun bring warmth and vibrant energy, but it also signals the season of grilling. My personal anticipation for summer often revolves around firing up the grill and experimenting with delightful recipes. While main courses like grilled parmesan chicken or BBQ pulled chicken are often the stars, no summer meal is complete without exceptional side dishes. That’s where these grilled red potatoes truly shine, alongside other favorites like grilled lemon parm zucchini.
The beauty of foil packet recipes, especially for grilling, lies in their sheer simplicity and efficiency. These easy grilled potatoes exemplify this convenience. The process is straightforward: take your red potatoes, cut them into bite-sized pieces, and generously coat them with a blend of high-quality olive oil and a robust selection of seasonings. For this recipe, we lean on the trusted flavors of Lawry’s® Seasoned Salt, McCormick® Black Pepper, and McCormick® Italian Seasoning. Once seasoned, the potatoes are sealed in foil and roasted on the grill, cooking to perfection alongside your main protein.
It truly couldn’t be simpler! These flavorful, tender-crisp potatoes make an ideal accompaniment for virtually any grilled meat. Imagine them alongside classic hot dogs at a backyard barbecue, as a hearty complement to smoky pulled chicken, or paired with a juicy steak. Their versatility and effortless preparation ensure they’ll be a go-to side dish for all your summer culinary adventures.
Mastering the Grill: The Best Way to Cook Potatoes in Foil
When it comes to grilling potatoes, regardless of whether you’re using vibrant red potatoes, delicate new potatoes, starchy russets, or creamy Yukon golds, the foil packet method stands out as the superior technique. Wrapping your potatoes in foil creates a mini-oven effect, allowing them to steam to tenderness while absorbing the smoky flavors of the grill. This method also ensures consistently crispy edges without the constant flipping and attention often required for direct grilling. Moreover, foil packets allow you to cook your side dish right alongside your grilled meats, synchronizing your cooking for a perfectly timed meal and minimizing cleanup.
Choosing the Right Potato for Grilling
While most potatoes can be grilled, certain varieties yield better results depending on your desired texture:
- Russet Potatoes: Known for their high starch content, russets are best wrapped whole when grilling. To significantly reduce grilling time, a helpful tip is to puncture the potatoes with a fork and partially cook them in a microwave for about eight minutes before wrapping them in foil. Then, finish them on the grill for approximately 30 minutes until fully tender. This pre-cooking step ensures they are soft throughout.
- Red and Yukon Gold Potatoes: These varieties are ideal for achieving crispy grilled potatoes. They have a lower starch content compared to russets, which means they hold their shape beautifully during cooking without breaking down or becoming mushy. Their waxy texture results in a delightful creamy interior and a satisfyingly crisp exterior when grilled in foil, making them perfect for dicing or quartering.
Let’s Make This Together!
Preparing these grilled potatoes is an incredibly simple process, perfect for any home cook looking to add a delicious and easy side to their summer menu. The beauty of this recipe lies in its minimal prep and maximum flavor. Here’s a quick overview of the steps to guide you. (For detailed ingredient amounts and the full printable recipe, please refer to the recipe card below.)
- Prepare the Potatoes: Start by washing your red potatoes thoroughly. Then, cut them into uniform, bite-sized cubes. Consistency in size is key for even cooking.
- Season Generously: Place the cubed potatoes into a large mixing bowl. Drizzle them with high-quality olive oil, ensuring every piece is lightly coated. Then, sprinkle with Lawry’s® Seasoned Salt, McCormick® Black Pepper, and McCormick® Italian Seasoning. Toss everything together vigorously until the potatoes are evenly coated with the oil and spices. This ensures every bite is packed with flavor.
- Assemble Foil Packets: Lay out sheets of heavy-duty aluminum foil. For best results and easy release, lightly spray the inside of each foil sheet with cooking spray. Divide the seasoned potatoes evenly among the foil sheets, spreading them in a single layer to promote even cooking and crisping. Carefully fold in the ends and roll them together to create securely enclosed pouches. Make sure the packets are sealed tightly to trap steam and flavor.
- Grill to Perfection: Preheat your grill to a medium-high heat, aiming for approximately 400ºF (200ºC). Place the sealed foil packets directly on the grill grates. Cook for 20-25 minutes, flipping and rotating the packets once halfway through the cooking time. The exact cooking time may vary slightly depending on the size of your potato pieces and your grill’s temperature. You can check for tenderness by carefully piercing a potato through the foil with a fork or knife. Once tender, remove from the grill.
Elevate Your Flavor: Essential Seasoning Tips for Grilled Potatoes
Creating quick and easy grilled meals doesn’t mean sacrificing flavor or depth. In fact, some of the most satisfying dishes rely on straightforward ingredient combinations where each component delivers a powerful, harmonious flavor. For perfectly grilled potatoes, a few pantry staples can make all the difference, creating a side dish that tastes complex yet is incredibly simple to prepare. Our go-to blend features four foundational ingredients: rich olive oil, savory Lawry’s® Seasoned Salt, aromatic McCormick® Italian Seasoning, and a touch of McCormick® Black Pepper.
While this classic combination is fantastic, the versatility of potatoes means there are countless ways to customize their flavor profile. Feel free to experiment by adding or swapping out spices and herbs. Here are some ideas to inspire your culinary creativity:
- Garlic Power: Enhance the savory notes with a generous addition of garlic powder or freshly minced garlic.
- Fresh Herbs: Incorporate finely chopped fresh rosemary, thyme, parsley, or oregano for bright, herbaceous undertones. These herbs release their essential oils beautifully when steamed and grilled.
- Dried Herb Blends: Beyond Italian seasoning, consider a pinch of dried dill for a fresh, slightly tangy note, or a touch of smoked paprika for a warm, earthy flavor.
- Aromatic Additions: Mix in thinly sliced onions or shallots directly into the foil packets with the potatoes. They will soften and caramelize slightly, adding a wonderful sweetness.
- Citrus Brightness: A squeeze of fresh lemon juice immediately after grilling can brighten the entire dish, adding a zesty finish.
- Creamy Indulgence: For serving, a dollop of sour cream or a sprinkle of shredded cheddar cheese can transform your simple grilled potatoes into a decadent treat.
- Spicy Kick: If you enjoy a bit of heat, add a pinch of red pepper flakes or a dash of cayenne pepper to your seasoning mix.
The key is to ensure every potato piece is well-coated with your chosen seasonings, allowing the flavors to meld and deepen as they cook. Don’t be afraid to taste and adjust; a little extra salt or a sprinkle of a favorite herb can truly make the dish your own.
Pro Tips for Perfectly Grilled Potatoes
- Uniform Cuts for Even Cooking: Smaller, bite-sized potato cubes or slices will cook faster and more evenly than larger pieces. If you opt for wedges, be aware that cooking times will need to be adjusted accordingly. Aim for pieces roughly 1-inch in size for consistent tenderness.
- Prevent Sticking: Always spray the inside of your aluminum foil with cooking spray before adding the seasoned potatoes. This simple step ensures the potatoes release cleanly from the foil once cooked, preventing any delicious bits from sticking.
- Use Heavy Duty Foil: For durability and to prevent tearing, especially when handling the packets on a hot grill, heavy-duty aluminum foil is highly recommended. It holds up much better against the heat and the shifting required during grilling.
- Check for Doneness: To confirm your potatoes are tender, carefully puncture the foil packet with a fork or a thin knife. If the fork slides in easily with little resistance, your potatoes are perfectly cooked.
- Keep Them Warm: If you’re not serving the grilled potatoes immediately, simply leave them sealed in their foil packets. You can move them to the warming rack of your grill, or place them in a low oven (around 200°F/95°C). The foil acts as an excellent insulator, keeping the potatoes warm for up to 30 minutes without overcooking.
- Oven Alternative: Don’t have a grill or prefer to cook indoors? These foil packet potatoes can easily be made in the oven. Just place the sealed pouches on a rimmed baking sheet and bake in a preheated 400°F (200°C) oven for 20-30 minutes, flipping once halfway through, until tender.
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Simple Weeknight Grilled Potatoes (Foil Packet)
Melissa Erdelac
Easy Grilled Potatoes in foil packets take five minutes to prepare, only a few simple ingredients, and makes perfectly crispy and seasoned red potatoes. You’ll devour potatoes on the grill all summer long!
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Ingredients
- 1 ½ pounds (680 g) small red potatoes, washed and quartered
- 1 ½ tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon Lawry’s® Seasoned Salt
- 1 teaspoon McCormick® Italian Seasoning
- ¼ teaspoon McCormick® Black Pepper
- ⅛ teaspoon salt
- Chopped fresh parsley, for garnish
Instructions
- In a large bowl, toss together potatoes and olive oil. Add minced garlic, Lawry’s® Seasoned Salt, McCormick® Italian Seasoning, McCormick® Black Pepper, and salt. Toss thoroughly to coat all potato pieces well.
- Preheat your grill to medium-high heat (around 400ºF / 200ºC). Prepare two large sheets of heavy-duty foil by lightly coating them with cooking spray. Divide the seasoned potatoes evenly between the two foil sheets. Fold in the sides and tightly roll the edges together to form secure, enclosed packets.
- Place the foil packets directly on the preheated grill. Cook for about 20-25 minutes, or until the potatoes are tender. Flip the packets once halfway through cooking to ensure even doneness. You can test for tenderness by carefully piercing a potato through the foil with a fork.
- Once tender, carefully open the packets (watch out for steam!) and garnish generously with freshly chopped parsley before serving.
Notes
Tips for Grilling Potatoes
- Smaller, bite-sized cuts will take less time to grill and become tender evenly.
- Spraying the foil with cooking spray prevents sticking and makes for easy serving.
- Heavy-duty foil is crucial for durability, especially when moving packets on the grill.
- Use a fork or knife to puncture through the packet and check for tenderness without opening.
- For serving later, keep potatoes closed in their packets and move them to the grill’s warming rack or a low oven (around 200°F). They will stay warm for up to 30 minutes.
Calories: 153kcal, Carbohydrates: 27g, Protein: 3g, Fat: 3g, Sodium: 612mg, Potassium: 773mg, Fiber: 3g, Sugar: 2g, Vitamin C: 15.1mg, Calcium: 28mg, Iron: 1.4mg
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