Grilled Potatoes in Foil (Potato Packets)

I still remember the first time I made these Grilled Potatoes in Foil during a summer BBQ in my backyard. The smoky aroma rising from the grill, the sound of laughter around the table, and the crispy-on-the-outside, tender-on-the-inside potatoes quickly made it a family favorite. Since then, this dish has become a staple in my home whenever the grill comes out. It’s easy, flexible, and honestly, it never fails to impress. The best part? You can prepare it ahead of time and just toss it on the grill when you’re ready.

Why You’ll Love This Recipe

This recipe is more than just a side dish. It’s comfort food made effortless. Whether you’re planning a casual dinner or a big barbecue with friends, these foil packets offer that rustic, smoky flavor everyone loves. They’re perfect for kids and adults alike, and with just a few basic ingredients, you’ll get a dish that tastes like something much more complex.

Versatile

What makes this recipe so great is how easily you can adapt it. Don’t like onions? Leave them out. Want a bit of spice? Add chili flakes. Need a non-dairy option? Skip the sour cream or use a plant-based alternative. It fits all styles and preferences.

Budget-Friendly

You won’t need expensive ingredients. In fact, most of these items are probably already in your kitchen. Potatoes and onions are inexpensive, and the seasoning is simple but powerful. Yet, the outcome tastes like a gourmet treat straight from a BBQ restaurant.

Ingredients for Grilled Potatoes in Foil

• 4 medium potatoes, thinly sliced – Use any variety you like, though I prefer Yukon Gold for their buttery flavor.

• 1 medium onion, thinly sliced – Red or white onion both work great.

• 2 tablespoons olive oil – Helps crisp the edges while keeping the potatoes moist inside.

• 1 teaspoon garlic powder – For a rich, savory layer of taste.

• 1 teaspoon paprika – Adds mild heat and a smoky tone.

• Salt and pepper, to taste – A must for balance and depth.

• Fresh chives, chopped – Brings color and freshness as a garnish.

• Sour cream, for serving – Adds cool creaminess that contrasts perfectly with the hot potatoes.

• Aluminum foil – Essential for creating the foil packets that lock in steam and flavor.

  How to Make Grilled Potatoes in Foil

  Making these potato packets is incredibly simple. Once you try them, they’ll likely become your go-to side for any grilled meal. The prep is minimal, the method is foolproof, and the result is always delicious. Let’s walk through it together, step by step.

  Step-by-Step Instructions for Making

  Step 1: Preheat Your Grill

  Begin by preheating your grill to medium-high heat. This ensures that your foil packets cook evenly without burning. While the grill is heating, you can prepare the ingredients.

  Step 2: Prepare the Foil Sheets

  Next, cut four large sheets of aluminum foil. You want each sheet to be big enough to hold one portion of the potato mixture and still have enough room to fold and seal securely. Set them aside on your counter, shiny side facing up.

  Step 3: Slice the Vegetables

  Thinly slice 4 medium potatoes and 1 medium onion. Keeping the slices uniform in thickness helps them cook at the same rate. I usually aim for about 1/8-inch thick slices.

  Step 4: Season Everything

  Place the sliced potatoes and onions into a large mixing bowl. Add 2 tablespoons of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of paprika, and a pinch of salt and pepper. Then toss everything together until the slices are well coated. This step is key for flavor, so don’t skip it.

  Step 5: Assemble the Packets

  Divide the seasoned mixture evenly between the four foil sheets. Pile the potatoes and onions into the center of each sheet. Then fold the sides over the mixture and roll up the edges to seal the packets tightly. This traps the steam inside while grilling, helping the vegetables cook through perfectly.

  Step 6: Grill the Packets

  Now it’s time to cook. Carefully place the foil packets on the grill grates. Close the lid and let them cook for about 25–30 minutes. Around the halfway mark, use tongs to flip the packets over so they cook evenly on both sides.

  Step 7: Check for Doneness

  After 25 minutes, open one packet carefully. Steam will escape, so take care not to burn yourself. Use a fork to test a potato slice; it should be soft and easy to pierce. If not, give them another 5 minutes.

  Step 8: Garnish and Serve

  Once fully cooked, carefully open all the foil packets. Sprinkle with fresh chopped chives and serve with a dollop of sour cream on top. The contrast of warm, smoky potatoes with cool, creamy topping is incredibly satisfying.

  Quick and Easy

  One of the best things about this recipe is how quickly it comes together. You don’t need fancy equipment or complicated techniques. With just a knife, a bowl, and some foil, you’ll have a stunning side ready in no time.

  Customizable

  You can easily adjust the seasonings to suit your preferences. For a smoky kick, add a pinch of smoked paprika. To make it cheesy, sprinkle some grated cheese before sealing the packets. Prefer herbs? Add rosemary or thyme for an aromatic twist.

  Crowd-Pleasing

  These potato packets are a guaranteed hit. Kids love them, adults crave them, and even picky eaters usually ask for seconds. Serve them at family dinners, potlucks, or holiday cookouts—they never disappoint.

  FAQs

  Can I make these potato packets ahead of time?
  Yes, you can prep the foil packets a few hours in advance. Simply store them in the refrigerator until you’re ready to grill. Just remember to let them sit at room temperature for about 10 minutes before placing them on the grill.

  What kind of potatoes work best for this recipe?
  Yukon Gold and red potatoes are ideal because they hold their shape well and have a creamy texture. However, russet potatoes also work if sliced thinly and cooked thoroughly.

  Do I have to peel the potatoes?
  Not at all. I usually leave the skins on for added texture and nutrients. Just make sure to wash them thoroughly before slicing.

  Can I bake these in the oven instead of grilling?
  Yes, if you don’t have a grill, place the foil packets on a baking sheet and cook in a preheated oven at 200°C (400°F) for about 30–35 minutes.

  How do I avoid burning the bottom layer of potatoes?
  Make sure your grill isn’t too hot. Turning the packets halfway through grilling and using medium heat prevents the bottoms from burning.

  What can I use instead of sour cream?
  You can substitute it with plain Greek yogurt, dairy-free sour cream, or skip the topping altogether for a lighter version.

  Is this recipe gluten-free?
  Yes, this recipe is naturally gluten-free. Just ensure that any added toppings or flavorings are certified gluten-free if you’re serving someone with a sensitivity.

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  Grilled Potatoes in Foil (Potato Packets)

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  These Grilled Potatoes in Foil are a simple yet flavorful side dish made with thinly sliced potatoes and onions, seasoned with garlic powder and paprika, then grilled to perfection in foil packets. Topped with fresh chives and served with sour cream, they’re a delicious, crowd-pleasing option for any BBQ or weeknight dinner.

  • Total Time: 40 minutes
  • Yield: 4 servings 1x

  Ingredients

  Scale 1x2x3x

  • 4 medium potatoes, thinly sliced

  • 1 medium onion, thinly sliced

  • 2 tablespoons olive oil

  • 1 teaspoon garlic powder

  • 1 teaspoon paprika

  • Salt and pepper, to taste

  • Fresh chives, chopped (for garnish)

  • Sour cream (for serving)

  • Aluminum foil

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  Instructions

  • Preheat grill to medium-high heat.

  • Cut four large sheets of aluminum foil. Set aside.

  • In a large bowl, combine sliced potatoes and onion with olive oil, garlic powder, paprika, salt, and pepper. Toss until well coated.

  • Divide the mixture evenly among the foil sheets.

  • Fold and seal each foil sheet to form tight packets.

  • Place the packets on the grill and cook for 25–30 minutes, turning once halfway through.

  • Open one packet carefully to check doneness. Potatoes should be tender.

  • Carefully open all packets. Garnish with chopped chives.

  • Serve hot with sour cream on the side.

  Notes

  • You can prep the packets in advance and refrigerate until grilling.

  • Add cheese, herbs, or chili flakes to customize the flavor.

  • For oven cooking: bake at 200°C (400°F) for 30–35 minutes.

  • Use non-dairy alternatives if serving to dairy-sensitive guests.

  • Author: Layla
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes