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Grilled small gold potatoes in an open foil pack

Grilled Potatoes

These grilled potatoes make a great side dish for summer cook-outs.
Course Side Dish
Cuisine American
Keyword grilled potatoes in foil
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 163kcal
Author Elizabeth


  • 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


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 horizontally.
    • Cut another piece of foil, approximately 20 inches long and place it (dull side up) vertically 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 vertical piece to cover the potatoes.
    • Then bring up the horizontal 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.


    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