Grilled foil potato packets are easy and mess-free to make delicious, flavourful potatoes. These are the perfect side to any main.
Though they are called grilled foil potato packets they’re just as easy to make in the oven. They don’t require any special equipment or fancy ingredients and cook up in just 20 minutes.
As you may already know, potatoes are my absolute favourite. I love them in any form as a side to anything. Not only are potatoes delicious, but they are also very filling and nutritious.
Did you know that one medium potato (approximately 200g) contains more than 4 grams of protein and almost 4 grams of fiber?
Potatoes are also high in vitamins C and B6 and are a good source of potassium.
If you aren’t sold on potatoes yet then you have to try this grilled foil potato packets recipe and you will be sold!
Preparing Grilled Foil Potato Packets
Ingredients
Potatoes: Mini potatoes are recommended in this recipe because you want the potatoes encased in their skin for the best results. The skin adds flavour and fiber to this dish.
Thyme: This herb has an amazing flavour that goes so well with most meats and veggies. It is part of the mint family and is a small bush, with branches that are covered in small leaves. We use a whole sprig or branch per packet so no need to pick off the leaves.
Butter: Butter is churned milk or cream and is high in fat. It is solidified when refrigerated, holds a semi-soft, spreadable consistency at room temperature, or can be liquefied when heated.
Garlic: Garlic is a bulb that is edible and is grown in soil. Though the green shoots it sprouts, called garlic scapes, are also edible, we are referring to the actual bulb that the scapes grow from. Garlic bulbs are made up of multiple cloves and depending on the variety you may have anywhere from 4 to 10 cloves, if not more.
How to Grilled Foil Potato Packets
Start by warming the oven or barbecue to 400°F.
While that’s warming, prepare the foil packets.
Wash the potatoes and cut each into 4 wedges.
Next, peel and finely dice the garlic and wash the thyme.
TIP: You can freeze fresh thyme sprigs and use them frozen in the exact same way. Just wash and place in a freezer-safe container.
Now it’s time to build the packets.
Rip off two pieces of aluminum foil (about 12-15 inches long). You will make one individual packet per person.
It’s easier to serve and you always make sure that everyone gets a proper serving size.
Put half the potatoes on each piece of foil. Place them just to the right or left of the halfway point. You will be folding the foil in half lengthwise so the crease should be beside the potatoes. See our video below to see how we did it.
Next, sprinkle the potatoes with salt and pepper, and the diced garlic, and top with fresh thyme sprigs.
You can use room-temperature butter or refrigerated butter. If you at room temperature, break the butter up into small pieces using your hands. If you’re using refrigerated butter simply cut it into cubes.
Spread the pieces of butter all over the potatoes distributing it relatively evenly.
How to close the foil potato packet?
Fold the foil in half making sure that the potatoes are in the middle of the packet once folded.
Fold each open end into itself twice to create a good seal. By folding the foil, instead of just crumpling it, you make it easier to check on the potatoes if you need to without ruining the packet.
Poke a few holes using a fork at the top of the packet. I usually poke 4-5 times. This will allow some steam to escape.
Cooking grilled foil potato packets
Barbecue
To grill the foil potato packets, place them on the barbecue and grill for about 15 minutes. They are likely to be done but to be sure, gently and carefully open a corner of one packet and poke a large potato wedge with a fork.
If the fork goes all the way through without resistance you are all set!
Oven
Place the potato packets directly on the middle oven rack and bake the foil potato packets in the oven for 20 minutes.
CAUTION: Please be very careful when opening the packets. They are full of hot steam which can easily burn.
Substitutions
Thyme: You can use dried thyme instead of fresh. Add about 1/8 – ¼ tsp per packet.
Butter: If you don’t like butter or prefer not to use it you can use oil instead. My preference is always extra virgin olive oil but you can use whatever you like. Drizzle ½ of a tablespoon over each packet and you’re all set.
Potatoes: You can use any potato variety that you like. I like baby potatoes because I think the skin adds even more flavour to these already delicious grilled foil packet potatoes.
Serving Grilled Foil Potato Packets
As we’ve already mentioned potatoes go with everything. Especially these grilled foil-packet potatoes! They are very flavourful and pair beautifully with chicken, pork or beef. Here are some of our favourite pairings that you can cook in the oven together with the potatoes:
- Herbed Roasted Whole Chicken
- Perfect Baked Chicken Breast
- Stuffed Chicken Thighs with Cream Cheese, Feta and Spinach
If you prefer grilled foil potato packets, here are some mains that will make it a day for a barbecue:
Let us know in the comments if you have any questions. And if you like this recipe be sure to leave us a five-star rating below.
Are you looking for more sides? Check out our other recipes:
Grilled Foil Potato Packets Recipe
Equipment
- Knife
- BBQ (optional)
Ingredients
- 460 g mini potatoes roughly 6 mini potatoes per person
- 10 sprigs of fresh thyme
- 1 tbsp butter
- 2 garlic cloves
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Preheat the oven or barbecue to 400°F.
- Wash the potatoes and cut each into 4 wedges.460 g mini potatoes
- Peel and finely dice the garlic.2 garlic cloves
- Rip off two pieces of aluminum foil (about 15 inches long).
- Put half the potatoes on each piece of foil. Place them just to the right or left of the halfway point. You will be folding the foil in half lengthwise so the crease should be beside the potatoes. See our video below.460 g mini potatoes
- Next, sprinkle the potatoes with salt and pepper, and the diced garlic, and top with fresh thyme.10 sprigs of fresh thyme, 2 garlic cloves, ¼ tsp salt, ¼ tsp pepper
- Break the butter up into small pieces using your hand, or if you’re using refrigerated butter cut it into cubes. Spread the butter all over the potatoes and seal the packet shut. Poke a few holes using a fork in the top of the packet.1 tbsp butter
- Bake in the oven for 20 minutes or grill on the barbecue for 15 minutes.
- Be careful when opening the packets, the steam will be very hot! Serve with your favourite main.
