Grilled Potato Packets! Quick and easy to prep, sweet and delicious, and the most delicious combo of buttery soft, chewy and caramelized. No need to babysit them while they cook either, so that you can concentrate on everything else!
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These Grilled Potato Pockets are SO GOOD and pretty much EFFORTLESS. The perfect side for your summer BBQs!
Snuggle your potatoes into their little foil packets, drizzle them with olive oil, then add garlic, herbs (fresh or dried), and seasoning before sealing them up and heading to the grill.
I love my skewered grilled baby potatoes, but I find myself making these packets more and more because they are completely hands (and eyes) off, super convenient, and SO forgiving.
I throw them on while the grill is preheating so they get a head start, then leave them on while everything else cooks. The longish cook time makes them really sweet, buttery soft, and caramelized in places too. They work great on the coals of a campfire, too.
Everyone gets their own little packet, which they can put directly on their plate, so there's no serving up, and as long as you don't open the packet, they stay warm for ages.
This isn't a recipe as such. It's more of a guide, and there are no measurements. Use as many potatoes as you want in each packet/portion and follow your heart when it comes to adding your seasonings and herbs!
Mel x
Success Tips
- Use waxy potatoes for the very best silky, soft texture. You can use big potatoes cut into bite-sized pieces, or new potatoes. Yukon gold are a good choice, as are red potatoes, fingerlings, or baby potatoes. Very starchy potatoes like russets, King Edward, or Idaho potatoes turn out ok, but are nowhere near as delicious in flavour or texture when making this recipe.
- Don't skimp on the olive oil. It's crucial to use plenty. It enhances the flavours, gives the potatoes the best silky texture, and stops them sticking to the foil.
- Be generous with the salt and pepper.
- Good quality heavy-duty foil will hold up better on the grill.
Recipe FAQs
Yes, you can easily make foil-packet potatoes in the oven. Follow the directions to create the foil packets, set them on a baking tray, then bake at 400ºF for 30 to 40 minutes until perfectly soft and tender.
Yes! Place them directly on the coals (not in the flames) and cook for about 30 to 40 minutes until very soft (or a little longer - they are very forgiving).
Recipe
Grilled Potato Packets
Author:Ingredients
This is more of a guide than a recipe. You don't need exact measurements.
- potatoes , Yukon Gold, or waxy potatoes like baby potatoes, red potatoes, or fingerlings (don't use starchy potatoes)
- garlic , minced or sliced
- a very generous drizzle of olive oil
- herbs (fresh or dried) , such as parsley, sage, thyme, oregano, or rosemary
- salt
- black pepper
- heavy-duty foil to make the packets
Optional additions
- lemon slices , or zest
- your favourite spice blend
INSTRUCTIONS
- Tear some rectangles of foil about 10-inches in length. One piece for each portion/person.
- Wash the potatoes. No need to peel them. Cut into bite-sized chunks and place enough for each person in the center of each piece of foil. If you're using baby potatoes, I still recommend cutting them in half because it's the flat surfaces that tend to get golden and caramelized the most.
- Sprinkle over the garlic. ½ to 1 clove per foil packet, depending on how garlicky you like things, then grind over a generous amount of salt and pepper and drizzle with lots of olive oil. It's important to be generous with the oil, or the potatoes will stick to the foil. Sprinkle over some fresh or dried herbs and add any other optional additions.
- Do the foil packets up tightly so no steam can escape. I usually bring up the long sides, then fold them down and scrunch a bit so the seam is secure, then fold up the ends to secure those around the potatoes.
- Place on a cold grill as you turn it on (high), and let it preheat for about 20 minutes with the packets on it. Potatoes can take a while, so this gives them a head start.
- After this time, add your other grilled food and cook as per usual, adjusting the heat to suit whatever it is. Leave the potatoes on until your other food is done, which should take them up to 35 to 40 minutes total cook time. By then, they should be perfectly cooked. They are very forgiving though. You can leave them on much longer or move them up to the warming rack to stay hot and make room for more food. They also stay warm for up to 30 minutes if removed from the grill, as long as you don't open the packets.
- Test doneness by giving one of the packets a squeeze with the tongs, or with an oven-gloved hand, to see if it's soft. Or stick a fork through the top of the foil (not the side or bottom, as oil may leak out).
- Use tongs to place foil packets straight onto individual dinner plates. Make sure guests are aware that hot steam will emerge when the packets are opened. Don't let children open them unsupervised. The potatoes on the bottom against the foil might at first appear stuck, but with the help of a fork they should peel off beautifully, revealing delicious, golden, caramelized bottoms. My favourite bit!
NOTES
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