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Garlic Herb Grilled Potatoes in Foil

Garlic herb grilled potatoes in foil make tender, golden potato chunks with a garlicky herb butter finish. Grilling in sealed foil packets keeps the potatoes moist, then you open the packets to steam and scatter fresh herbs for a bold, savory side dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 2 lb baby potatoes
Herb butter & coating
  • 0.25 cup olive oil
  • 4 tbsp butter
  • 6 garlic cloves
  • 2 tbsp fresh parsley
  • 1 tbsp fresh rosemary
  • 1 tbsp fresh thyme leaves
  • 0.5 salt to taste
  • 0.5 black pepper to taste
Finish (optional)
  • 0.25 cup grated Parmesan cheese optional

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Make the herb garlic coating
  1. In a large bowl, combine olive oil, melted butter, minced garlic, chopped parsley, chopped rosemary, thyme leaves, salt, and pepper.
  2. Stir until the herbs and garlic are evenly distributed and the mixture looks glossy.
Pack the foil packets
  1. Toss halved or quartered baby potatoes in the herb mixture until every piece is well coated.
  2. Divide the potatoes among 4 to 6 large pieces of heavy-duty aluminum foil.
  3. Fold and seal the foil into tight packets, crimping edges securely so steam stays inside.
Grill
  1. Grill over medium-high heat for 25 to 30 minutes, flipping the packets halfway through.
  2. Check for doneness by ensuring the potatoes are tender when pierced through the foil.
Serve
  1. Carefully open the packets and let the steam escape.
  2. Sprinkle with grated Parmesan cheese if desired, then serve the garlic herb potatoes hot.

Notes

For the best steam-sealed cooking, crimp foil tightly with a double fold so no juices leak out. Refrigerate leftovers in an airtight container for up to 3 days; reheat until hot on a grill or in a skillet. Freezing is not recommended because foil-packed potatoes can turn mealy after thawing. For a dairy-reduced option, use olive oil plus a plant-based butter substitute in place of the butter.