Potatoes On The Grill In Foil
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Make Potatoes On The Grill In Foil for perfectly tender spuds in under half an hour! All you need is some oil, a few spices, and fresh rosemary for a flavorful and aromatic side dish. These go with all of your cookout favorites and cleanup couldn’t be easier!
Potatoes on the Grill in Foil
This recipe couldn’t possibly get any simpler. Coat your spuds in oil and seasonings, then toss them on the heat inside a simple, homemade packet.
Plus, clean-up is a breeze when you’re baking potatoes in foil on the grill — just ball up and toss the packet when you’re done!
Check out my grilling recipes for more meal inspiration. You’ll find plenty of options, ranging from entrees and appetizers to sides and desserts!
Ingredient Notes and Substitutions
- Baby Potatoes – Size matters when grilling potatoes on a grill in foil!
Larger spuds take much longer to cook, and you’ll get inconsistent results if the potatoes are a mix of big and small. - Olive Oil – My top choice for cooking, grilling, and air frying. It’s got a great flavor and a high smoke point, so I know it won’t burn. Canola or avocado oil are great substitutes.
- Fresh Rosemary – Fresh herbs create a better aroma, while dried have a more concentrated flavor.
If you need to use dried rosemary, reduce the amount to 1 teaspoon instead. - Spices – We’ve got all the best flavor makers here. Garlic powder, onion powder, salt, and pepper make every savory dish better!
Tips for Grilling Potatoes on Grill in Foil
- Get creative with flavors.
Experiment with your favorite seasonings — Italian herbs, Cajun spices, or some Old Bay seasoning would be tasty! I’m partial to my smoky, sweet barbecue rub.
Or, add some other chopped veggies to potatoes on the grill in foil like carrots, mushrooms, bell peppers, or zucchini.
- Be sure to flip!
After the first 20 minutes, carefully turn over potatoes in foil on the grill so they are seared on both sides.
I like to use grilling gloves so I get a more even grip on the packet, but two sets of long barbecue tongs would work too!
- Check to see if they are done.
Carefully open the edges and stick a fork in the center of one of the potatoes. It should be easy to insert all the way through.
If not, seal it back up and cook potatoes in foil on the grill for another 5 minutes.
Serving Suggestions
These are delicious as is, but you can’t go wrong with a dollop of sour cream or some freshly grated Parmesan. Even salsa, green onion, or crispy bacon would be delicious!
As long as you have room, you can toss potatoes on the grill in foil with a few steaks or your favorite marinated chicken.
Round out the meal with some corn on the cob or a big bowl of fruit salad for an easy summer option that the whole family will love.
What You’ll Need for Baking Potatoes in Foil on Grill
- Outdoor or Countertop Grill
- Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
- Heavy Duty Aluminum Foil – This is thicker and sturdier than regular foil, meaning it won’t tear as easily.
- Long Tongs or Barbecue Gloves for flipping foil packet potatoes on the grill
Potatoes in Foil on Grill FAQ
Yes, medium to large reds make a great substitute when grilling potatoes on the grill in foil.
Cut them into 1-inch pieces and add a few extra minutes to the cooking time to guarantee that they are soft all the way through.
Sure! Place the foil packet directly onto the wire rack and cook at 400°F for 20 to 25 minutes.
The steam that is created inside the sealed environment is what makes them soft and tender.
You could adapt this recipe for baking potatoes in foil on a grill using a cast iron skillet if you prefer. However, you will need to use indirect heat, and it will take much longer for them to be done.
Storing and Reheating Foil Packet Potatoes on Grill
Once cool, transfer the cooked spuds to an airtight container and refrigerate for up to 3 days.
To reheat, place them inside a new packet and heat for about 10 minutes at 400°F, either in the oven or back on the grill.
Enjoy!
With love, from our simple kitchen to yours.
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Potatoes on the Grill in Foil
Ingredients
- 1 pound baby potatoes
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon onion powder
Instructions
- Heat your grill to 400°F.
- In a large mixing bowl, combine all of the ingredients and toss until the potatoes are well coated.
- Place two sheets of aluminum foil on top of each other and sprayed the foil with pan spray.
- Add the potatoes onto the aluminum foil and fold the foil over the potatoes. Pull the edges in to seal the edges.
- Place the potatoes on the grill for 20 minutes, flipping the packet over, and cook for an additional 10 minutes.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published July 2021, updated and republished June 2024
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this is my favorite way to cook these potatoes. However, I have done them very similar in the microwave (I know). i have used larger idaho, or even russet potatoes, washed and cut to size of a “new” potato, using same or similar seasonings. and when finished sprinkling with shredded cheese and a dollop of sour cream on the side. Takes about 15 min (maybe 20) in the microwave. i usually do that in 5 min increments, checking potato after the 10 min. mark for doneness. They are done when a fork goes in easily.
Hi Carolyn!
Hey, if using a microwave makes your job in the kitchen easier and you enjoy the potatoes that way, go for it! 🙂
TSRI Team member,
Becca
I can do this on the grill, in the microwave and the oven and they always come out amazing. I make this as a side dish at least once a week, if not more. The kids love them
When they are done, I open foil & sprinkle potatoes with real bacon bits & a generous amount of parmesan or mozza cheese & leave on grill until cheese is all melted & bubbly.
Love, love, love these.
This recipe was so easy to follow, and the potatoes turned out perfectly tender!
Hi Madeline!
We’re so glad you enjoyed.
TSRI Team Member,
Devlyn