Let’s be honest: grilling is amazing for the main course, but sides can be such a hassle! You end up juggling multiple pans, losing things over the sides of the grate, and suddenly your quick BBQ turns into a full-blown kitchen ordeal. That’s why I rely on aluminum foil packets for almost everything I cook outside now. Seriously, if you haven’t mastered the foil packet yet, today is the day! We are diving deep into the magic of Garlic Herb Grilled Potatoes In Foil. They come out ridiculously tender, bursting with savory flavor, and cleanup? Forget about it! They are my secret weapon for stress-free summer cookouts, and they fit right under the main event on the grill.
Why You Will Love These Garlic Herb Grilled Potatoes In Foil
I know you’re looking for sides that don’t take forever and actually taste like you put effort in, even when you’re hanging out by the grill. Me too! These packets hit all the right notes. You get that amazing char and smokiness from the grill without having to grease up a pan. Plus, they are totally foolproof.
- Zero Mess Cleanup: This is the biggest win! When they’re done, you just toss the foil. No sticky baking sheets, no scrubbing grill grates where the herbs might have fallen through!
- Incredible Flavor Infusion: Because everything is sealed up tight in the foil, the garlic and herbs steam right into the potatoes. It’s like slow-roasting but on the grill!
- Perfect Texture Every Time: Thanks to the olive oil and the steam, these red potatoes get wonderfully fork-tender inside while carrying that slight smoky exterior flavor.
- Make Ahead Friendly: You can totally mix up the potatoes and spices right before you head out the door, keeping them in the fridge until the coals are hot.
- Total Versatility: These Garlic Herb Grilled Potatoes In Foil pair with literally anything you throw on the grill—sausage, burgers, fish, you name it. For more great side inspiration, check out my thoughts on flavorful warm German potato salad, but honestly, these foil packets are faster!
- They Stay Hot: Seriously, leave them wrapped in the foil until you serve them, and they stay piping hot right at the table. No more lukewarm sides fading away while you’re still flipping burgers.
Essential Ingredients for Perfect Garlic Herb Grilled Potatoes In Foil
When it comes to these foil packets, the quality of your ingredients really shines through since there aren’t a ton of components hiding the flavor. You need good, sturdy potatoes that hold up well to direct heat, and herbs that smell amazing when mixed with hot oil. Don’t skimp on the garlic, either! I always use the small red potatoes because they cook evenly and their skin tastes great after grilling.
Here is exactly what you need to make these amazing side dishes:
- 2 lbs small red potatoes, washed and thinly sliced (aim for about 1/4 inch thick!)
- 4 tablespoons olive oil—make sure it’s real olive oil, trust me!
- 4 cloves garlic, minced (don’t grab the jarred stuff if you can help it!)
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped (this is added at the very end!)
One super important thing about grilling in foil: always use heavy-duty aluminum foil. If you use the regular stuff, it can easily tear open on the grates, and then all your yummy garlic oil ends up dripping onto the coals. Nobody wants that fire show!
Ingredient Notes and Substitution Tips
If you want to make these Garlic Herb Grilled Potatoes In Foil feel extra decadent, you definitely should throw in a tablespoon of real butter to each packet right before you seal it up—it melts into the potatoes and makes them unbelievably rich. Also, don’t stress if you’re missing one of the dried herbs. I often swap out the thyme for oregano, or toss in some fresh chives if I have them hanging around. If you’re trying to save herbs for later, check out this neat trick on how to freeze fresh herbs soaked in olive oil, though using them dry here works perfectly fine too!
Step-by-Step Instructions for Garlic Herb Grilled Potatoes In Foil
Okay, this is where the magic happens, and I promise you, it’s so straightforward. First things first: you need to get that grill fired up! Preheat your grill to medium heat—this is crucial, we don’t want flame-kissed herbs and raw centers. While that’s warming up, get your potatoes washed and thinly sliced. Uniform thickness is your best friend here, so try to keep them all about the same size. Toss those slices in a big bowl with the olive oil, the minced garlic, rosemary, thyme, salt, and pepper. Make sure every single piece gets coated! You’re making Garlic Herb Grilled Potatoes In Foil, so coverage is key.
Now, divide that gorgeous, fragrant mixture evenly between four separate sheets of heavy-duty foil. Here’s my secret tip for sealing: lay the potato pile in the center of the foil, then bring the long sides up and pinch them together really tightly over the top. Then, fold the ends/short sides up firmly underneath. You want a tight seal so none of that garlic-herb oil leaks out when the packets start steaming. Place these packets dead center on your grill grates.
They need about 25 to 30 minutes total, but you cannot just walk away! You must turn the packets every 10 minutes. Seriously, set a timer if you need to. This ensures they cook evenly on all sides. If you want to check them out before the full time is up or need more tips, I have a great guide on flavorful roasted garlic parmesan potatoes that talks a lot about garlic intensity!
Grill Setup and Timing for Garlic Herb Grilled Potatoes In Foil
Medium heat is your sweet spot here, probably around 350°F to 375°F. If your grill is too hot, the foil will cook the outside of the potatoes way too fast, leaving you with crunchy centers. We want tender potatoes! Because they are sealed, they steam in their own delicious juices.
Remember that turning schedule: every 10 minutes. Don’t skip it. This distributes the heat evenly around the packet. Once you hit that 25-30 minute mark, carefully pull one packet off (use tongs and wear an oven mitt because steam burns are real!) and test it. Just pierce the potato right through the foil with a fork. If the fork slides in with zero resistance, they are perfect! If it fights you, wrap it back up and give it five more minutes.
Pro Tips for Making the Best Garlic Herb Grilled Potatoes In Foil
Sure, the basic steps get you a good potato, but you want the *best* potato experience, right? That’s what separates a decent side dish from one everyone asks you for at every single barbecue. Mastering these small extras turns a casual cookout side into a true grilling star.
Here are my non-negotiable tips for making the most incredible Garlic Herb Grilled Potatoes In Foil every single time:
- Slice Uniformly, No Exceptions! Seriously, take the extra minute to make sure every potato slice is the same thickness, about 1/4 inch. If you have thick chunks and thin shards, the thin ones will turn to mush while the thick ones are still hard in the middle. Consistency is flavor consistency!
- Double Layer the Foil for Safety: Especially if you are cooking over high heat or if your grill grate is kind of gnarly, use two layers of heavy-duty foil. Lay one sheet down, pile your seasoned potatoes on top, and then lay the second sheet over that before sealing. It gives you insurance against any accidental rips that let your precious garlic oil escape into the flames.
- Use High-Quality Herbs if You Can: Dried herbs are fine, but if you have them on hand, crushed fresh rosemary and thyme work wonders. If you use fresh, you might need just a tiny dash less olive oil because fresh herbs release a bit more natural moisture. For more inspiration on potatoes that come out crispy, check out how I make my irresistible smashed potatoes—the focus on texture is similar!
- Mastering the Touch Test: My favorite way to check doneness quickly without letting out all the steam is the ‘touch test’ right on the foil. Use heavy oven mitts or thick tongs to gently press on the top center of the packet. If you can feel the potatoes easily squish down under firm pressure, they are done. If it feels rock hard, give it five more minutes on the grill.
Serving Suggestions for Your Garlic Herb Grilled Potatoes In Foil
Once you carefully crack open those foil packets—watch out for that hot steam!—and sprinkle on that vibrant, fresh parsley, these potatoes are ready to shine right next to your main dish. Honestly, I’ve found that the simple but deep flavor profile of these Garlic Herb Grilled Potatoes In Foil means they go perfectly with just about anything coming off the grill. You don’t need a complicated side when the potatoes are this flavorful.
For me, they are the ultimate companion for classic summer grilling favorites. Try serving them alongside a perfectly charred, juicy grilled steak—the earthy herbs cut through the richness of the beef beautifully. They are also fantastic next to something tangy, like my favorite irresistible BBQ chicken recipe. The sweet and smoky tomato notes of the chicken contrast so nicely with the savory garlic and rosemary potatoes.
If you’re keeping it vegetarian, these potatoes are hearty enough to stand on their own! Just add a big crisp green salad dressed with a light vinaigrette. But the most important thing, seriously, is that final dusting of parsley. It’s not just for looks, it adds this necessary pop of freshness that really wakes up the whole dish and makes you remember you’re eating something bright and herbaceous rather than just heavy potatoes.
Storage and Reheating Instructions for Leftover Garlic Herb Grilled Potatoes In Foil
One of the best things about cooking in foil packets is that cleanup is a breeze, but it also means storing leftovers is super easy! If you happen to have any of these savory Garlic Herb Grilled Potatoes In Foil left over—which, let’s be real, sometimes happens if you accidentally made too much—you need to handle them correctly so they taste good the second time around.
The absolute most important thing is safety: let the packets cool down enough so you can handle them, but don’t let them sit on the counter for more than an hour or two. You need to get them into the fridge fast. If you used heavy-duty foil, you can actually just fold the edges over tightly to create a storage container. Just make sure that seal is really good so they don’t dry out in the fridge.
Now, how do we bring them back to life? Mushy grilled potatoes are the worst, right? We want to avoid that soggy texture you sometimes get from microwaving everything.
My favorite way to reheat them is actually back on the grill, if you have one going the next day. Just open the packet, maybe add just a tiny drizzle of olive oil if they look dry, and place them directly on medium heat for about 5 to 8 minutes, turning once halfway through. That brings back a little bit of that grilled texture.
If you’re eating indoors and the grill is cold, the oven is your next best bet. Spread the potatoes out on a baking sheet—don’t just toss them back in the foil, as that steams them again. Bake them at about 375°F for about 10 minutes. They’ll warm up completely and firm right back up! We’re aiming to revive that lovely texture we worked so hard for when we made the original Garlic Herb Grilled Potatoes In Foil.
Frequently Asked Questions About Garlic Herb Grilled Potatoes In Foil
Oh, I knew you’d have questions! Cooking with foil packets is great, but sometimes you just need that extra vote of confidence, especially when you’re dealing with potatoes that need specific tenderness. It’s smart to ask these things before you put them over hot coals. We want perfectly cooked Garlic Herb Grilled Potatoes In Foil, not crunchy surprises!
Can I use sweet potatoes instead of red potatoes in this recipe?
You absolutely can substitute sweet potatoes! They are delicious with these herbs, too. However, sweet potatoes are softer and cook a little faster than red potatoes do. If you swap them out, I highly recommend slicing them slightly thicker than you would the red potatoes, or checking them for tenderness about 5 to 7 minutes earlier than the recipe suggests. You don’t want them turning into soup before you’re finished!
What temperature should my grill be for the best Garlic Herb Grilled Potatoes In Foil?
This is a huge point! You are aiming for medium heat, which usually translates to about 350°F to 375°F on most gas grills. If you crank the heat up too high—say, flirting with 450°F or more—the aluminum foil gets incredibly hot, way faster than the heat transfers to the center of the potato. This means your beautiful rosemary and thyme will scorch and taste bitter before your potatoes have even softened up. Medium heat allows time for the steam inside the packet to work its magic.
How can I ensure my potatoes are tender and not mushy?
The secret here really is twofold: slicing thickness and checking often near the end. If your slices are all uniform—and I mean really close to the same thickness—they will finish cooking at the same time. If you notice one packet seems to be doing fine but another seems to be burning slightly on the bottom (maybe placed over a hotter spot), pull that one off the direct heat and move it to the cooler side of the grill, or even just put it on top of another packet for a few minutes. Always check them at the 25-minute mark, even if you think they look okay. Better to check a little early than to serve a pile of potato mush!
If you’re looking for other great grilled sides that are just as easy, you absolutely must check out my tips for grilled corn on the cob; it’s another staple I never miss in the summer!
Estimated Nutritional Information for Garlic Herb Grilled Potatoes In Foil
Look, I’m a cook, not a nutritionist, and when I’m slamming these Garlic Herb Grilled Potatoes In Foil on the grill for a big BBQ, I’m definitely not whipping out the measuring scales! But I know you lovely people want to have an idea of what you’re getting into, especially if you’re tracking things.
Based on the ingredients like the olive oil, potatoes, and herbs listed, here is the general nutritional breakdown per serving size (this recipe makes about 4 servings, remember!). These values are based on standard measurements and just assume you’re using what I listed:
- Calories: Around 250
- Total Fat: About 10 grams (That’s where the olive oil hangs out!)
- Carbohydrates: Roughly 38 grams (Hello, potato goodness!)
- Protein: About 5 grams
- Sodium: Around 350mg
You should see that my recipe runs pretty low on sugar, which is great because we aren’t adding tons of refined sugar here—just the natural sweetness from the potato itself. Remember, this is my best guess! If you decide to double up the butter in every single packet of Garlic Herb Grilled Potatoes In Foil (and I sometimes do, don’t judge!), those fat and calorie numbers are definitely going to bump up a little bit. It’s always best to treat these numbers as guidelines rather than gospel when you’re cooking for fun!
Share Your Experience with Garlic Herb Grilled Potatoes In Foil
Okay, you’ve made them! The grill is cooling down, the smoke is clearing, and you’re serving up your perfectly cooked Garlic Herb Grilled Potatoes In Foil. I desperately want to know how they turned out for you! Did the rosemary really dominate, or did the thyme sneak in a flavor bomb?
When you try these out for your next cookout, please do me a huge favor and come back here and leave a rating for the recipe. Those little stars help other people see that this is worth putting on their dinner rotation this week. Was it a five-star success in your house? Let me know in the comments below!
And I absolutely live for seeing photos! If you snapped a great picture of your golden-brown, steaming foil packets fresh off the grill, tag me on social media! Seeing your beautiful results really makes my day and reminds me why I love sharing these backyard cooking secrets.
If you had any issues at all, or if you tried a different herb combo that blew your mind—seriously, tell me everything! This recipe is always evolving, even for me. If you need anything or have a question about substitution or timing after you’ve worked through the main steps, head over to the contact page, and I’ll get back to you as quickly as I can!
Thanks so much for cooking with me today. Happy grilling, friends!
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Garlic Herb Grilled Potatoes In Foil
- Total Time: 45 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Simple grilled potatoes seasoned with garlic and herbs, cooked in foil packets.
Ingredients
- 2 lbs small red potatoes
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat your grill to medium heat.
- Wash and thinly slice the potatoes.
- In a large bowl, combine the sliced potatoes, olive oil, minced garlic, rosemary, thyme, salt, and pepper. Toss until the potatoes are evenly coated.
- Divide the potato mixture evenly between four large pieces of heavy-duty aluminum foil.
- Fold the edges of the foil over the potatoes to create sealed packets.
- Place the foil packets directly on the grill grates.
- Grill for 25 to 30 minutes, turning the packets every 10 minutes, until the potatoes are tender when pierced with a fork.
- Carefully open the packets (steam will escape). Sprinkle with fresh parsley before serving.
Notes
- You can use different herbs like oregano or chives if you prefer.
- For extra flavor, add a tablespoon of butter to each foil packet before sealing.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2
- Sodium: 350
- Fat: 10
- Saturated Fat: 1.5
- Unsaturated Fat: 8.5
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 4
- Protein: 5
- Cholesterol: 0
Keywords: grilled potatoes, foil packets, garlic potatoes, herb potatoes, barbecue side dish