Grilled Potatoes

These Grilled Potatoes are golden, crispy, and cooked to perfection. The best part? They’re made in straightforward foil packs so there’s virtually nocleanup. You can toss them on the grill next to your chicken, steak, or veggies, and dinner practically makes itself. In just 25 minutes you’ll have potatoes that are tender on the inside, perfectly charred on the outside, and ready to serve with almost anything. They’re loaded with fiber and potassium and are naturally gluten-free making them a guilt-free side everyone will enjoy.

We love pairing them with Grilled Chicken Thighs but they’re just as good next to a Smash Burger or Ribeye steak. Add a spoonful of tzatziki on top, and you’ve got a simple side dish that always steals the show.

Before you start

• Our Grilled Potatoes delivers golden, crispy, and tender potatoes in just 25 minutes with minimal cleanup.
• Use Yukon Gold potatoes for creamy texture, and enhance thier flavor with olive oil, salt, and optional herbs or cheese.
• Pair Grilled Potatoes with proteins like grilled chicken or steak, and consider adding a side salad for balance.
• Feel free to adding root vegetables or proteins to your foil packs for a complete meal.
• Store leftovers in an airtight container and reheat in an air fryer for crispy results.

What stands out

When golden potatoes meet good olive oil, the result is pure magic. The edges soak up all that rich flavor while the centers turn creamy – not to mention comforting. Add a sprinkle of sea salt and they’re already irresistible but you can take them even further with fresh herbs, crumbled feta, or melted cheddar and scallions. We love throwing in a few carrots or sweet potatoes for extra color and sweetness. Finish with a spoonful of tzatziki or a bright squeeze of lemon, and you’ll get a burst of fresh flavor in every bite.

Potatoes: We like to use gold potatoes for their buttery, creamy texture. Additionally, they have low to medium starch, so they hold their shape well compared to more starchy varieties, such as Russet potatoes.

Olive oil: Coat your potatoes in good quality olive oil to prevent sticking and help crisp things up.

Salt: Season well with salt to bring out the natural buttery flavor.

Kitchen tip

If you’re cooking a large amount of potatoes, make multiple foil packets to ensure they are arranged in a single layer for even cooking.

Swaps

1. Swap Yukon Golds for sweet potatoes as a fun alternative.
2. Add in root veggies like carrots, parsnips, beets, and rutabagas for a colorful (and flavorful!) spread.
3. Add flavor-building aromatics to your foil packs, like onions, garlic, and fresh herbs.
4. Additionally, create a complete meal by adding proteins like cubed chicken breast or cut sausage.
5. Top your finished potatoes with your favorite variety of cheese such as cheddar, pepper jack, parmesan, or a vegan alternative.

Serve it with

• Yummy proteins like Grilled Lemon ChickenGrilled Seafood or Cevapi.
• A glorious side salad such as Maroulosalata (Greek Lettuce Salad) or our Green Goddess Salad.
• Other grilled fruits and veggies like Brazilian Grilled Pineapple and our Grilled Zucchini Recipe.
• Fresh Tzatziki for dipping.

Questions

What are the best potatoes for grilling?

We love using Yukon Gold because they hold their shape and get beautifully golden without falling apart.

How long should we grill potatoes?

Place your foil packs over medium-low heat for about 20-minutes, flipping about halfway through.

Can we grill potatoes without foil?

Absolutely! oil them lightly and place them on the grill for about 3-4 minutes per side, or until fork tender.

Do we need to poke holes in the foil?

Nope! Keep the packs sealed tight so the steam helps cook the potatoes evenly and keeps them buttery soft inside. strong mark Heavy duty foil works best. double up the foil if you only have regular foil on hand.

Can we prep foil packs ahead of time?

Of course, assemble them up to a day ahead, keep them refrigerated, and pop them straight on the grill when ready.

How do we store and reheat leftover Grilled Potatoes?

Refrigerate leftovers in an airtight container for up to 3 days. Then, reheat them in an air fryer for 5 minutes until crispy again.

Ingredients

Makes 2 servings

• 2 yellow potatoes,, washed and sliced thin (lengthwise)
• olive oil
• salt

Equipment

• Parchment Paper
• Aluminum Foil

Method

1. Place a piece of parchment paper on top of a piece of foil and add the potato slices on top making sure they lay flat and don’t overlap. You may choose to make multiple packets to more easily keep the potatoes in even layers.
2. Drizzle with a touch of olive oil and a sprinkle of salt. Massage each slice of potato on both sides. Fold the foil and parchment paper as if you were making a package.
3. Preheat the barbecue and make sure you follow the instructions on how to safely turn it on. Place the foil packet(s) onto the grill and cook for about 20 minutes, making sure to flip them over halfway through cooking. We cooked the potatoes on medium-low heat, as the barbeque can get quite hot. Low heat is our preference but it will depend on the grill you have.
4. You will know the potatoes are ready if a sharp knife slides easily through the center of a potato.
5. Unwrap and enjoy!

Kitchen notes

• Potato varieties: Swap Yukon Golds for sweet potatoes as a fun alternative.
• Additions: Add in root veggies like carrots, parsnips, beets, and rutabagas for a colorful (and flavorful!) spread.
• Aromatics: Add flavor-building aromatics to your foil packs, like onions, garlic, and fresh herbs.
• Proteins: Add in proteins like cubed chicken breast or cut sausage for a hearty foil pack.
• Cheeses: Top your finished potatoes with your favorite variety of cheese, such as cheddar, pepper jack, parmesan, or a dairy-free alternative.