Garlic Herb Grilled Potatoes in Foil are super simple and packed with flavor! These little potato packets are seasoned with garlic, herbs, and a sprinkle of salt for that tasty touch.
They cook perfectly on the grill, making them a great side dish. I love how easy they are to clean up—just toss the foil when you’re done! Who doesn’t love less mess? 😊
Key Ingredients & Substitutions
Baby Potatoes: Yukon gold or red potatoes are great choices because they hold their shape well and become tender when cooked. If you can’t find them, try small red or white potatoes, or even fingerling potatoes as a fun alternative!
Olive Oil: This adds delicious flavor and helps with cooking. You can swap it with avocado oil for a higher smoke point or if you prefer a different taste. Grape seed oil is another fine substitute.
Garlic: Fresh garlic really amps up the flavor! If you’re in a pinch, garlic powder will work too, but use about 1 teaspoon since it’s more concentrated. I personally love using roasted garlic for a milder, sweeter vibe.
Herbs (Oregano & Thyme): Dried oregano and thyme add great flavor. If you’re fresh out, Italian seasoning can replace both or use fresh herbs if you have them—just use three times the amount of fresh herbs to dried.
Parsley: Fresh parsley is optional, but it adds a lovely color and freshness. If you don’t have it, chives or basil can be good garnishes too!
How Can I Ensure My Potatoes Are Perfectly Cooked?
Getting your potatoes perfectly tender on the grill is key for this recipe. The method of cooking in a foil pouch traps steam, which helps cook them through evenly. Here’s how to do it right:
- Cut potatoes into uniform pieces to promote even cooking. Halve or quarter based on their size.
- Make sure to toss the potatoes thoroughly in the olive oil and herb mixture. This ensures each piece is well-coated.
- When sealing the foil pouch, make sure it’s tightly closed, but leave some space for steam to circulate inside. Not too tight!
- Cook on medium heat and turn the pouch occasionally. This helps them cook evenly and prevents burning.
Let the pouch sit for a few moments after grilling. This helps the steam relax, making it easier to open without a burst of hot steam. Enjoy your delicious potatoes!
How to Make Garlic Herb Grilled Potatoes in Foil
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes (Yukon gold or red)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- Fresh parsley, chopped (for garnish, optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20-25 minutes to grill. You’ll need a total of about 35 minutes from start to finish, making it a perfect side dish for your outdoor gatherings!
Step-by-Step Instructions:
1. Preheat the Grill:
Start by preheating your grill to medium heat. This ensures that the potatoes will cook evenly and get that nice grill flavor.
2. Prepare the Potatoes:
Wash the baby potatoes thoroughly under cold water. Cut them in half for smaller potatoes or into quarters if they are larger. Smaller pieces will cook faster and more evenly.
3. Make the Flavorful Marinade:
In a large mixing bowl, combine the olive oil, minced garlic, dried oregano, dried thyme, salt, and black pepper. Stir everything together well to create a tasty marinade.
4. Coat the Potatoes:
Add the halved or quartered potatoes to the mixing bowl with the marinade. Toss them gently until every potato piece is well coated with the herb garlic mixture. This step is key for maximum flavor!
5. Create the Foil Pouch:
Cut a large piece of aluminum foil and place the seasoned potatoes in the center. Fold the foil over to create a pouch, sealing it tightly so the steam doesn’t escape during cooking. This will help cook the potatoes evenly and keep them moist.
6. Grill the Potatoes:
Carefully place the foil pouch on the grill. Cook for about 20-25 minutes, turning the pouch every so often to ensure that all sides are evenly cooked. You’ll know they’re ready when the potatoes are tender and easily pierced with a fork.
7. Remove from the Grill:
Using tongs, carefully take the foil pouch off the grill (be careful, it will be hot!) and let it sit for a few moments before opening. This will help the steam settle.
8. Serve and Enjoy:
Open the foil pouch carefully to avoid the steam. Serve the garlic herb grilled potatoes warm, and feel free to sprinkle some fresh parsley on top for an extra touch. Enjoy your delicious side dish!
Can I Use Different Types of Potatoes?
Absolutely! While baby Yukon gold or red potatoes work best, you can use other varieties like fingerling or even new potatoes. Just keep in mind that cooking times may vary slightly based on the size and type of potato, so check for tenderness during grilling.
How to Adjust the Seasoning?
If you prefer a different flavor profile, feel free to adjust the herbs. Fresh herbs like rosemary or basil can offer a nice twist. You can also add a dash of cayenne pepper for some heat or substitute the garlic with garlic powder if you don’t have fresh garlic on hand.
Can I Prepare These Potatoes Ahead of Time?
Yes, you can prep these potatoes ahead! Toss them in the marinade and place them in the foil pouch, then store it in the fridge for up to 24 hours before grilling. Make sure to allow extra cooking time if they go on the grill straight from the fridge.
What’s the Best Way to Store Leftover Grilled Potatoes?
Store any leftover grilled potatoes in an airtight container in the fridge for up to 3 days. To reheat, simply toss them in a skillet over medium heat, adding a splash of olive oil to help them crisp up again. You can also microwave them, but they may get a bit soft.
