Easy Grilled Potatoes Recipe is my go to fix for those nights when I want something hot and comforting, but I do not feel like babysitting a pan on the stove. If you have ever stood in front of the fridge thinking, what can I throw on the grill that everyone will actually eat, this is it. These potatoes come out tender inside, a little crisp on the edges, and super buttery without being heavy. I make them for weeknight dinners, cookouts, and even lazy Sundays when I just want an easy win. Plus, the foil packet means almost no cleanup, which honestly is half the reason I love them.
How to Make Grilled Potatoes in Foil
I learned pretty quickly that the secret to great grilled potatoes is not fancy seasoning. It is cutting them evenly and giving them enough time to steam in the foil. This Easy Grilled Potatoes Recipe is simple, but it tastes like you tried harder than you did
Ingredients and simple steps
Here is what I usually use. You can swap around spices based on what you like, but keep the oil or butter because it helps everything cook evenly.
- 2 pounds potatoes (see my potato notes below)
- 2 to 3 tablespoons olive oil or melted butter
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder (or 2 minced cloves)
- 1/2 teaspoon smoked paprika (optional but so good)
- 1/2 small onion, thin sliced (optional)
- 1 to 2 tablespoons chopped parsley (for the end)
Step 1: Heat your grill to medium heat. If your grill runs hot, keep it closer to medium low so the bottoms do not scorch.
Step 2: Wash and cut the potatoes into even pieces. For baby potatoes, I halve them. For bigger ones, I cut into 3/4 inch chunks. Try to keep the sizes close so they cook at the same pace.
Step 3: Toss potatoes with oil, salt, pepper, garlic, and any extras like onion or paprika.
Step 4: Build a foil packet. I use two layers of foil because it helps prevent leaks. Pile the potatoes in the middle, then fold up the sides and seal tightly, leaving a little space inside for steam.
Step 5: Grill covered for 18 to 25 minutes, flipping the packet once halfway through. Time depends on your potato size and how hot your grill is.
Step 6: Carefully open the packet because the steam is no joke. If you want more browning, open the foil and put it back on the grill for 3 to 5 minutes. Then finish with parsley and taste for salt.
If you are planning a full grill spread, I love pairing these with a summery side like this easy grilled peach salad with burrata. The sweet peaches and creamy cheese are such a good match with salty potatoes.
“I made these foil grilled potatoes last weekend and my kids actually asked for seconds. That never happens with side dishes. The garlic and paprika combo was perfect.”
The Best Type of Potato for Grilling
People ask this a lot, because nobody wants potatoes that turn mushy or stay hard in the middle. For this Easy Grilled Potatoes Recipe, you have a couple great options, and your choice mostly depends on the texture you like.
Yukon Gold: My personal favorite. They get creamy inside, and they still hold together well in a foil packet. If you want that buttery bite, pick these.
Red potatoes: Also great, especially if you like firmer chunks that do not fall apart. They are a little more waxy, in a good way.
Russet potatoes: They can work, but they are starchier and can break down easier. If you use russets, cut them a bit bigger and be gentle when tossing.
Baby potatoes: Honestly the easiest. They cook evenly and look cute on the plate, which somehow makes the whole meal feel more put together.
A quick tip from my own trial and error: do not cut your potatoes too small. Tiny pieces can overcook and get soft fast. Medium chunks give you that tender middle with little browned edges.
If you are grilling seafood too, these potatoes sit perfectly next to something like this easy Texas Roadhouse grilled shrimp recipe. Shrimp plus potatoes feels like restaurant food, but you are still in flip flops in your backyard.
Storage Tips
These store better than you might think, which is great if you like cooking once and eating twice. I make a double batch of this Easy Grilled Potatoes Recipe pretty often, especially if we are already firing up the grill.
How to store: Let the potatoes cool, then move them to an airtight container. Keep them in the fridge for up to 4 days.
How to reheat: My favorite way is in a skillet with a tiny splash of oil. They get crisp again and taste fresh. You can also reheat in the oven at 400 F for about 10 to 15 minutes.
Microwave option: Totally fine for speed, but they will be softer. If you microwave, finish them in a hot pan for 2 minutes if you want the edges back.
Freezing? You can, but the texture changes and gets a bit grainy. I only freeze them if they are going into a breakfast hash later where texture is less of a big deal.
Also, random little life tip: if you are doing a weekend cookout, make a fun drink the next morning and use leftover potatoes for brunch. I have been into this coffee topper lately, and this cold foam recipe makes you feel like you left the house for coffee when you did not.
What to Serve with Grilled Potatoes
This is where grilled potatoes really shine. They go with almost anything, which is why I keep coming back to them. When I make this Easy Grilled Potatoes Recipe, I usually think in terms of balance: something savory on the grill, something fresh, and something a little fun.
- Grilled shrimp: Fast, flavorful, and feels like a treat. Try these grilled shrimp if you want a copycat style dinner at home.
- Grilled chicken or steak: Keep seasoning simple so the potatoes can be the cozy sidekick.
- Fresh salad: Something bright cuts through the buttery potatoes. I love a grilled peach burrata salad when peaches are in season.
- Veggie skewers: Bell peppers, zucchini, and red onion are easy and colorful.
- Dips: Sour cream, ranch, or a quick yogurt garlic sauce if you want to get fancy without really getting fancy.
If you want to turn it into a full plate without extra stress, just add one protein and one fresh side. Done.
Recommended Tools to Make this Recipe
You do not need much for this, which is part of the charm. Still, a few tools make it smoother and help you avoid the classic foil packet disaster where everything leaks out.
Heavy duty aluminum foil: Regular foil works, but heavy duty is sturdier. If you only have regular, double layer it.
Long tongs: For flipping the packet without burning your fingers.
Cutting board and sharp knife: Even cuts matter more than people think.
Large mixing bowl: Makes tossing seasoning easy and less messy.
Instant read thermometer (optional): Not required, but helpful for checking other grilled items while the potatoes cook.
One more tip: if your grill has hot spots, rotate the packet when you flip it. It helps everything cook evenly.
Common Questions
1) Do I have to boil the potatoes first?
Nope. That is the beauty of the foil packet. Just cut them evenly and give them enough time on the grill.
2) How do I stop them from sticking to the foil?
Toss well with oil or butter first. Also, do not open the foil too early or you will lose steam and dry them out.
3) Can I make this Easy Grilled Potatoes Recipe on a campfire?
Yes. Put the packet on hot coals, not direct flames, and flip it a couple times. Start checking around 20 minutes.
4) How do I know when they are done?
Poke a piece with a fork. It should slide in easily with little resistance. If it still feels firm, reseal and grill 5 more minutes.
5) Can I add cheese?
Absolutely. Add shredded cheddar or parmesan at the end, then close the foil for a minute so it melts.
Make tonight feel easy
If you take anything from this post, let it be this: keep the cuts even, seal the foil well, and do not rush the steam time. This Easy Grilled Potatoes Recipe is one of those sides that makes the whole meal feel handled, even if you are keeping things simple. If you want more potato inspiration, I found helpful variations in Life Changing Grilled Potatoes Recipe – From Scratch Fast and the super practical weeknight method in Simple Weeknight Grilled Potatoes (Foil Packet) – MamaGourmand. Try it once, then make it your own with whatever spices you love. And if you do, tell me what you served with it because I am always looking for new ideas.
