Recipes · Cooking tips · Techniques

Grilled Potatoes

Grilled Potatoes

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.

 

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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

 

Honey gold potatoes cut in half in a clear glass bowl with a small clear bowl with the seasoning mix next to it.

 

You will also need

Heavy duty aluminum foil

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.

 

Raw, small honey gold potatoes cut in half displayed on a wood cutting board.

 

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.

 

Raw, halved honey gold potatoes tossed with oil and seasoning mix in a large clear glass bowl.

 

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.

 

Honey Gold potatoes on aluminum foil.

 

Fold in the lengthwise piece to cover the potatoes.

 

Making a foil packet for grilled potatoes folding the top over the potatoes.

 

Then bring up the widthwise piece, join at the top and crimp to seal.

 

Crimping the top of a foil packet to seal.

 

Finally, tuck in the sides to finish the foil pack.

 

A sealed foil packet of potatoes set on a wood cutting board.

 

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.

 

A close up picture of grilled potatoes in an open foil pack.

 

Here we serve the potatoes with grilled flat iron steak that we seasoned simply with kosher salt and topped with chimichurri.

 

Grilled potatoes with sliced flat iron steak topped with chimichurri and served on a blue plate with a white rim.

 

If you want to try more deliciously different potato recipes, check these out!

 

 

Grilled small gold potatoes in an open foil pack
Print Recipe
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Grilled Potatoes

These grilled potatoes make a great side dish for summer cook-outs.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Side Dish
Cuisine: American
Keyword: grilled potatoes in foil
Servings: 4
Calories: 163

Ingredients

  • 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

    Calories: 163kcal | Carbohydrates: 21g | Protein: 4g | Fat: 7g | Sodium: 600mg | Potassium: 712mg | Fiber: 4g | Vitamin A: 35IU | Vitamin C: 19.9mg | Calcium: 51mg | Iron: 5.6mg
    The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

     


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