Herb Seasoned Grilled Potatoes (Printable)
Tender herb-seasoned potatoes wrapped in foil and charred on the grill for a quick, savory summer side.
# What You’ll Need:
→ Potatoes
01 - 1½ lbs small Yukon Gold or red potatoes, scrubbed and cut into 1-inch pieces
→ Seasonings & Herbs
02 - 2 tablespoons olive oil
03 - 2 teaspoons fresh rosemary, chopped
04 - 2 teaspoons fresh thyme, chopped
05 - 2 teaspoons fresh parsley, chopped
06 - 3 cloves garlic, minced
07 - 1 teaspoon kosher salt
08 - ½ teaspoon freshly ground black pepper
→ Optional Garnishes
09 - 2 tablespoons grated Parmesan cheese (optional)
10 - Extra fresh herbs, chopped
# Directions:
01 - Preheat your grill to medium-high heat, approximately 400°F. Allow the grates to fully heat for even cooking.
02 - In a large mixing bowl, combine the cut potatoes with olive oil, rosemary, thyme, parsley, minced garlic, kosher salt, and black pepper. Toss thoroughly until every piece is evenly coated with the herb and oil mixture.
03 - Tear two large sheets of heavy-duty aluminum foil. Divide the seasoned potato mixture evenly between the two sheets, spreading each portion into a single even layer. Fold the foil over the potatoes and tightly crimp all edges to seal, creating two secure sealed packets.
04 - Place the foil packets directly onto the grill grates. Grill for 20 to 25 minutes, flipping the packets once halfway through the cooking time, until the potatoes are fork-tender and lightly golden browned on the edges.
05 - Carefully open the foil packets, watching for hot escaping steam. Sprinkle with grated Parmesan cheese and additional fresh herbs if desired. Serve immediately while hot.
# Expert Suggestions:
01 -
- Everything cooks inside foil packets so cleanup is almost nonexistent, which means more time to enjoy your evening instead of scrubbing pans.
- The herbs and garlic infuse every single bite, making simple potatoes taste like something you would order at a restaurant.
02 -
- Seal the foil packets tightly because escaping steam means the potatoes steam unevenly and take longer to soften, a mistake I made more than once before learning to double-crimp every edge.
- Cut all the potato pieces the same size so they finish cooking at the same time, since even a half-inch difference can leave you with some pieces mushy and others crunchy.
03 -
- Heavy-duty foil is non-negotiable here because standard foil tears easily when you flip the packets, and a tear means lost potatoes and a messy grill.
- Let the finished packets rest for two minutes before opening so the steam settles and you avoid burning your fingers on the first breath of hot air.