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My Go-to Grill Potatoes

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I know I’ve shared a few potato recipes lately, but I just had to share these.  These really are my go-to potatoes in the summer.  The recipe is very flexible so it’s very easy whether you’re making it for just a few people or for a larger group.

There are so many other great things about these potatoes.  First of all, they’re good with whatever variety of potatoes that you have on hand and you can flavor them with whatever herbs you like.  This time I used parsley and rosemary, but you could use thyme or cilantro and it would be equally delicious.  The other thing I love is that you cook them up on the grill wrapped in foil, so there is no pan to scrub afterwards, just throw away the foil.  How easy is that?!

When I make these, I usually figure about 1 to 1 1/2 potatoes per person, depending on the size of the potatoes and then I adjust the rest of the ingredients accordingly.  The amounts I listed in the recipe are for about 5 to 6 servings.  One final note is that if you have limited grill space and are grilling your meat as well, you can cook the potatoes first.  Just leave them in the foil and put them in a 200 degree oven to keep them warm until the rest of your meal is finished.


Foil Packet Grill Potatoes

Four 5 to 6 servings:

  • 7 medium size potatoes (russets, yukon gold, red, whatever you have)
  • 1 onion, sliced
  • 4 cloves of garlic,  minced
  • 1/4 cup fresh herbs of your choice, finely chopped (I used parsley and rosemary)
  • salt and pepper to taste
  • 3 to 4 tbsp olive oil
  • cooking spray

Scrub potatoes and cut into a small dice.

In a large bowl, combine potatoes with sliced onions, minced garlic, finely chopped herbs, salt and pepper.

Drizzle with 3 tbsp olive oil.  Stir until well coated with oil, adding another tbsp if necessary.  Tear off 4 sheets of  foil, about 18 inches each.  Spray 2 of the sheets with cooking spray.  Divide potato mixture between those two sheets of foil, trying to keep the potatoes in a relatively thin layer, so they cook evenly.

Fold foil over and seal all of the edges.  Wrap each packet of potatoes with remaining sheets of foil so that they are each double wrapped.

 Cook on a preheated grill, with the cover down for 30 minutes, turning once after 15 minutes.  Remove from foil packets to a serving bowl.


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Monday 19th of June 2017

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Thursday 14th of June 2012

This looks like a yummy summertime recipe! Thanks for sharing.

Katie E

Tuesday 12th of June 2012

Oh, these look like something I'd definitely love! Thanks for sharing!


Tuesday 12th of June 2012

Thanks for reading, Katie! :)


Tuesday 12th of June 2012

Hi Carrie! So glad to have you following my blog! Thanks for stopping by!