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These crispy grilled potatoes in foil are low-effort and use pantry staple ingredients to make a low-budget but high-impact side dish.
There are so many ways to enjoy potatoes, so many variations to try, and so many flavors to experiment with. But it wasn’t until I started grilling potatoes in foil that I realized what I’d been missing out on. They retain their moisture and are infused with delicious comforting flavors.
They are the perfect recipe for BBQ season as they can cook away on the grill while you tend to corn on the cobs, marinated chicken, and burgers. Not to mention, the grill will give it an extra smoky flavor that really elevates the dish. Plus the hint of buttery goodness will make these potatoes everyone’s favorite.
Why You Will Love These Grilled Potatoes
- Easy to Make: You only need five ingredients and you’ll find all of them in your pantry. No going out to the supermarket for extra ingredients.
- Budget-Friendly: With so few ingredients, this is the perfect side dish if you’re looking for budget-friendly recipes that can feed a crowd.
- Good for Beginners: The foil does all the hard work for you, so if you’re new to the grill, grilled potatoes are a great place to start.
- Versatile: I use simple ingredients for this recipe. Still, these grilled potatoes are a blank canvas, so you can experiment with flavors and taste profiles.
- Good Practice: If you’re looking to improve your knife skills or get to know your mandolin, this is the perfect recipe. Thin slices make for crispier potatoes.
Ingredients for Grilled Potatoes in Foil
- Potatoes: I recommend potatoes that will do well in foil. Try Russet potatoes, Yukon Gold potatoes, Red potatoes, Fingerling potatoes, or Maris Piper potatoes.
- Onion: White or yellow onion is best for this recipe as it caramelizes much better.
- Butter: Unsalted. You can also use a dairy-free alternative.
- Salt and Pepper, to season.
- Olive Oil: for brushing on the foil (or use a spray bottle).
- Aluminum foil: to wrap the potatoes. It’s best to use heavy-duty aluminum foil.
How to Make These Grilled Potatoes
Prepare the Different Elements
First, peel and thinly slice the onion.
Then, prepare the foil. Cut large pieces from the pack, using one for each potato, making sure to give it enough space. Spray or brush the pieces with oil.
Next, clean the potatoes well, then slice them into ¼-inch thick slices (about 0.5-0.6 cm). I find using a mandolin most helpful for getting even slices.
Prepare the Potato Parcels
As you cut, place the slices of potato onto the oiled foil, keeping them spread out a little so they cook evenly. Add about 1/5 of the onion and 1 Tbsp of butter, and sprinkle with salt and pepper. Fold the foil into a packet and close it tightly.
Repeat this with the rest of the potatoes – slice, place on the aluminum, season, and close – until all the potatoes have been prepared.
Then place the parcels on a preheated grill (medium-high heat).
How Long to Grill Potatoes in Foil
The easiest way how to grill potatoes in foil is with an already warm grill – it’s helpful to cook alongside other food.
Grill the potatoes over medium-high heat for 30-40 minutes until tender. Be sure to flip the potatoes halfway through so that they cook evenly. This will help the potatoes to crisp up on all sides.
Once cooked, remove the parcels from the heat. Be careful when opening the packets – it can be very hot – and enjoy!
Grilled Potatoes Hacks
- If you want your potatoes crispy – give them space in the foil. I also recommend doing the potatoes in batches so they’re not all crowded together.
- Similarly, flipping halfway through will give you evenly cooked, perfectly crispy, fork-tender potatoes. At about the 15-20 minute mark, flip the potatoes so the heat can penetrate on both sides.
- Stop your potatoes from sticking by being liberal with your oil as you spray or brush the foil before adding the potatoes. They’ll be a lot easier to remove from the packets and serve if they don’t stick.
Ways to Serve the Grilled Potatoes in Foil
You can adapt the recipe to fit your tastes, like adding fresh herbs and spices (I like parsley or thyme), adding some extra butter (like garlic butter), or sprinkling with parmesan cheese. They are also great when dipped in your favorite sauce.
Here are some of my favorite ways to serve grilled potatoes:
- Pair with a staple protein like chicken drumsticks, steak, shrimp, short ribs, salmon, or tofu.
- Serve it up with other barbeque staples like coleslaw, corn on the cob, etc.
- Pair with grill-friendly vegetables like mushrooms, zucchini, bell peppers, or eggplant.
- Complement the simple flavors with fresh salads – I always like more subtle dishes like heirloom tomato salad, or a combo of sweet and savory, like my grill-friendly peach and burrata salad.
More Delicious Potato Recipes
- Super Crispy Smashed Potatoes
- Crispy Accordion Potatoes
- Rosemary Garlic Crispy Roasted Potatoes
- Crispy Parmesan Potato Stacks
If you try this recipe for potatoes on the grill in foil, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Perfectly Grilled Potatoes in Foil
- Aluminum foil 5 pieces
- Mandoline optional
- 5 potatoes medium-sized
- 1 onion medium-sized
- 5 Tbsp butter or olive oil
- 1/2 Tbsp olive oil to brush the foil (or spray bottle)
- 1 tsp sea salt or to taste
- 1/2 tsp black pepper or to taste
- Cut large pieces of aluminum foil (one for each potato), then spray or brush liberally with the oil. Set aside.
- Peel and slice the onion evenly.
- Clean the potatoes well. Then carefully slice them into 1/4 inch slices (about 0.5-0.6 cm). I recommend using a very sharp knife or a mandoline for this so you get an even thickness.As you cut the potatoes, lay them out on the oiled foil. Don't crowd them – this will keep them crispy on the grill.
- Add 1/5 of the onions and 1 Tbsp of butter and season with salt and pepper. Fold the foil tight around the potatoes.
- Add the potato packs to a medium-high heat grill and allow to cook for 30-40 minutes. Flip the potatoes halfway through – this will make them deliciously crispy with a tender inside.
- Remove carefully from the grill and enjoy.
- Storage: These potatoes are best enjoyed fresh off the grill. You can store any leftovers in an airtight container in the fridge for 2-3 days.
- Make ahead: Prepare the potato packets a day in advance and keep them in the fridge until ready to grill.
- Using an oven: Alternatively, you can bake the potato in foil in the oven at 375ºF/190ºC for about 40-45 minutes. The potatoes should be cooked through.
Nutrition information is automatically calculated, so should only be used as an approximation.