Herb Seasoned Grilled Potatoes (Print Version)
Tender herb-seasoned potatoes wrapped in foil and grilled until golden, an easy, flavorful side for summer meals.
# What You Need:
→ Potatoes
01 - 1½ lbs small Yukon Gold or red potatoes, scrubbed and cut into 1-inch pieces
→ Seasonings & Herbs
02 - 2 tablespoons olive oil
03 - 2 teaspoons fresh rosemary, chopped
04 - 2 teaspoons fresh thyme, chopped
05 - 2 teaspoons fresh parsley, chopped
06 - 3 cloves garlic, minced
07 - 1 teaspoon kosher salt
08 - ½ teaspoon freshly ground black pepper
→ Optional Garnishes
09 - 2 tablespoons grated Parmesan cheese (optional)
10 - Extra fresh herbs, chopped
# Directions:
01 - Preheat your grill to medium-high heat, targeting approximately 400°F. Allow the grates to fully heat for even cooking.
02 - In a large bowl, combine the cut potatoes with olive oil, chopped rosemary, thyme, parsley, minced garlic, kosher salt, and black pepper. Toss thoroughly until every piece is evenly coated.
03 - Tear two large sheets of heavy-duty aluminum foil. Divide the seasoned potato mixture between the two sheets, spreading each portion into an even layer. Fold the foil over the potatoes and crimp all edges tightly to form sealed packets.
04 - Place the sealed foil packets directly onto the grill grates. Cook for 20 to 25 minutes, turning the packets once at the halfway mark, until the potatoes are fork-tender and lightly browned.
05 - Carefully open the foil packets, watching for escaping steam. Sprinkle with grated Parmesan and additional fresh herbs if desired. Serve immediately while hot.
# Expert Tips:
01 -
- Everything cooks inside sealed foil packets so cleanup is practically zero, which means more time enjoying your evening and less time scrubbing pans.
- The combination of fresh herbs and garlic transforms basic potatoes into something that tastes like you spent far more effort than you actually did.
- They are naturally vegetarian and gluten free, so you rarely have to worry about dietary restrictions when serving them at gatherings.
02 -
- Always use heavy duty foil rather than regular foil, because thinner foil can tear on the grill and you will lose all that wonderful steam and flavor.
- If you only have dried herbs on hand, use one teaspoon of each instead of two, since dried herbs are more concentrated and can easily overpower the dish.
03 -
- Soak your potatoes in cold water for ten minutes, then pat them completely dry before seasoning, because removing excess starch helps them brown better inside the packet.
- Crimp the foil edges by folding them over at least twice and pressing firmly, since a tight seal traps the steam that cooks the potatoes to creamy perfection.