These grilled potatoes make a great side dish for summer cook-outs. Why stay inside cooking potatoes while everyone is enjoying the great outdoors? Instead, wrap these little, seasoned potatoes in a foil pack and set them on the grill too.
In this recipe we used small honey gold potatoes. They have a smooth texture, really thin skin and just a tiny hint of sweetness to them.
If you want to try more deliciously different potato recipes, check out these bacon potato bites, this warm potato salad or these grilled beef and potato skewers.
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To make these grilled potatoes in foil you will need
1½ pounds Small Honey Gold Potatoes, cut in half or quarters depending on their size
2 tablespoons Canola Oil
1 teaspoon Kosher Salt
½ teaspoon Dry Minced Onion (dehydrated minced onion)
¼ teaspoon Garlic Powder
¼ teaspoon Dried Oregano
¼ teaspoon Crushed Red Pepper, or to taste (the potatoes will have a kick with a ¼ teaspoon, so adjust if you don’t do spicy)
Pinch of Black Pepper, or to taste
You will also need
Heavy duty aluminum foil
Prep Work
Cut the potatoes in half or quarters, depending on their size. They should all be roughly the same size so they cook at the same rate.
Add the salt, dried minced onion, garlic powder, oregano, crushed red pepper and black pepper in a small bowl. Stir the seasoning mix to combine.
Add the cut potatoes and canola oil to a large bowl and toss well to coat. Sprinkle the potatoes with the prepared seasoning mix and toss them again until they’re coated.
Make the foil pack for the potatoes
Cut a piece of foil approximately 24 inches long. Place the foil, dull side up, on a flat surface widthwise.
Cut another piece of foil, approximately 20 inches long and place it (dull side up) lengthwise over the other piece.
Add the potatoes in the middle of the foil, along with any oil and seasoning left in the bowl.
Fold in the lengthwise piece to cover the potatoes.
Then bring up the widthwise piece, join at the top and crimp to seal.
Finally, tuck in the sides to finish the foil pack.
Grill the potatoes
Preheat the grill on moderate to moderate-low heat. Use grill spray to minimize sticking. If the foil pack sticks, it might rip when you try to move it.
Grill the potatoes over moderate to moderate low heat for 40-45 minutes. Plenty of time of grill up your meats or any other veggies you have planned alongside them.
(Just for reference, we use a gas grill. They’re just so convenient, especially for quick weeknight dinners.)
Give the foil packet a gentle shake every once in a while. Use tongs to grab the top of the foil pack and gently slide it back and forth a couple of times.
When the potatoes are ready, carefully open the foil packet. There will be a lot of steam accumulated in there so take care when opening.
Insert the tip of a sharp knife into one of the larger potato pieces. If the knife slides in without any resistance, they’re done. If they’re not done, close the packet again and continue grilling.
Here we serve the potatoes with grilled flat iron steak that we seasoned simply with kosher salt and topped with chimichurri.
Serves 4
Grilled Potatoes
Ingredients
- 1½ pounds Small Honey Gold Potatoes cut in half or quarters depending on their size
- 2 tablespoons Canola Oil
- 1 teaspoon Kosher Salt
- ½ teaspoon Dry Minced Onion dehydrated minced onion
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Dried Oregano
- ¼ teaspoon Crushed Red Pepper or to taste
- Pinch of Black Pepper or to taste
Instructions
You will also need: Heavy duty aluminum foil and Grill spray
Prep Work
- Cut the potatoes in half or quarters, depending on their size. They should all be roughly the same size so they cook at the same rate.
- Add the salt, dried minced onion, garlic powder, oregano, crushed red pepper and black pepper in a small bowl. Stir the seasoning mix to combine.
- Add the cut potatoes and canola oil to a large bowl and toss well to coat.
- Sprinkle the potatoes with the prepared seasoning mix and toss them again until they’re coated in the seasoning.
Make the foil pack for the potatoes
- Cut a piece of foil approximately 24 inches long. Place the foil, dull side up, on a flat surface widthwise.
- Cut another piece of foil, approximately 20 inches long and place it (dull side up) lengthwise over the other piece.
- Add the potatoes in the middle of the foil, along with any oil and seasoning left in the bowl.
- Fold in the lengthwise piece to cover the potatoes.
- Then bring up the widthwise piece, join at the top and crimp to seal.
- Finally, tuck in the sides to finish the foil pack.
Grill the potatoes
- Preheat the grill on moderate to moderate-low heat. Use grill spray to minimize sticking.
- Grill the potatoes over moderate to moderate low heat for 40-45 minutes.
- Give the foil packet a gentle shake every once in a while. Use tongs to grab the top of the foil pack and gently slide it back and forth a couple of times.
- When the potatoes are ready, carefully open the foil packet. There will be a lot of steam accumulated in there so take care when opening.
- Insert the tip of a sharp knife into one of the larger potato pieces. If the knife slides in without any resistance, they’re done. If they’re not done, close the packet again and continue grilling.
Nutrition
