Smoky Grilled Potatoes in Foil Packets Tonight
Smoky grilled potatoes in foil packets are an easy side you can throw on the grill and mostly forget about while you handle everything else. The potatoes steam until tender inside the foil, then pick up a light char and real smoke flavor from the grill.
Equipment
- Grill (gas or charcoal)
- Heavy-duty aluminum foil
- Large bowl
- Tongs or spatula
- Fork or skewer
Ingredients
- 680 g baby potatoes or small Yukon Gold potatoes scrubbed and cut into 1.25 cm / 1/2-inch pieces
- 1 small yellow onion thinly sliced (about 110 g / 4 oz)
- 2 tbsp olive oil (30 ml)
- 2 tbsp unsalted butter cut into small pieces (30 g) (or use extra olive oil for dairy-free)
- 1 1/4 tsp kosher salt plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 1/2 tsp smoked paprika
- 1/2 tsp garlic powder or 2–3 small fresh garlic cloves, minced
- 1/2 tsp dried thyme or dried oregano or Italian seasoning
- 1–2 tbsp fresh parsley chopped, for serving (optional)
Instructions
- Preheat the grill to medium or medium-high heat (about 190–230°C / 375–450°F). Clean and oil the grates.
- Prep the foil: Tear off two large sheets of heavy-duty aluminum foil, each about 45–50 cm / 18–20 inches long. Lay them in a cross or stack them for double-layer protection.
- Season the potatoes: In a large bowl, combine the potato pieces and sliced onion. Drizzle with olive oil, then add salt, pepper, smoked paprika, garlic powder, and dried thyme. Toss thoroughly until evenly coated.
- Build the foil packet: Pile the seasoned potatoes and onions into the center of the prepared foil in an even mound. Dot the top with the butter pieces. Fold and crimp tightly to seal the packet completely.
- Grill: Place the foil packet seam-side up over direct medium heat. Close the lid and cook for 20 minutes without opening.
- Flip and continue cooking: Carefully flip the packet, then cook 10–15 minutes more (usually 30–35 minutes total for 1/2-inch pieces; larger pieces can take closer to 40 minutes).
- Check doneness: Move packet to a cooler area or a baking sheet. Carefully open one end (watch for steam) and pierce a potato with a fork or skewer. If still firm, reseal and grill 5–10 minutes more.
- Add a little char (optional): Spread cooked potatoes onto a grill-safe pan or cast iron skillet and cook over high heat for 3–5 minutes, stirring once or twice, until more browned edges appear.
- Finish and serve: Transfer potatoes and onions to a serving bowl or plate. Taste and adjust with more salt or smoked paprika if needed. Sprinkle with chopped parsley if desired.
Nutrition
Calories: 260kcalCarbohydrates: 34gProtein: 4gFat: 13gSaturated Fat: 4gCholesterol: 15mgSodium: 620mgPotassium: 850mgFiber: 4gSugar: 3gVitamin A: 450IUVitamin C: 22mgCalcium: 35mgIron: 1.6mg
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