Herb Seasoned Grilled Potatoes

The grill was already hot and the burgers were minutes from done when I realized I had forgotten to plan a side dish. I rummaged through the pantry and found a bag of baby potatoes staring back at me like a challenge. Twenty minutes later, those little foil packets were the star of the meal, and nobody even touched the burgers first.

My neighbor Dave leaned over the fence last July and asked what smelled so good. I handed him a forkful straight from the packet, and he stood there eating the whole thing while his lawn mower idled in the yard.

Ingredients

• 1.5 lbs baby potatoes, quartered: Baby potatoes hold their shape beautifully and cook faster than larger ones, so do not substitute russets here.
• 1 small red onion, thinly sliced: Optional, but the sweetness it picks up from grilling is worth the extra chop.
• 2 tablespoons fresh parsley, chopped: Adds a bright finish that dried parsley simply cannot replicate.
• 1 tablespoon fresh rosemary, chopped: Strip the needles from the woody stem and chop finely so nobody gets a tough bite.
• 1 tablespoon fresh thyme, chopped: Just the leaves, pulled gently from the stems between your fingers.
• 2 cloves garlic, minced: Fresh garlic only, and mince it smaller than you think necessary so it distributes evenly.
• 1 teaspoon kosher salt: Potatoes need salt more than almost anything else, so do not skimp here.
• 0.5 teaspoon black pepper: Freshly cracked makes a noticeable difference.
• 3 tablespoons olive oil: This coats the potatoes and helps everything crisp and caramelize inside the foil.
• 0.25 cup grated Parmesan: Omit this if you want to keep it dairy free, but it creates a golden crust that is hard to resist.
• 1 teaspoon smoked paprika: Optional, and it adds a campfire depth that makes people ask what your secret is.

Instructions

Get the grill going:

Preheat your grill to medium high, around 400 degrees, and let it get good and hot while you prep the potatoes.

Toss everything together:

Pile the quartered potatoes, onion, herbs, garlic, salt, pepper, and olive oil into a big bowl and toss with your hands until every piece is glossy and coated.

Build your packets:

Tear two large sheets of heavy duty foil, divide the mixture between them, sprinkle on Parmesan and smoked paprika if using, then fold and crimp the edges tightly so no steam escapes.

Grill until tender:

Set the packets on the grill and cook for 20 to 25 minutes, flipping once halfway through, until a fork slides through the biggest potato piece with zero resistance.

Open carefully and serve:

Unwrap the packets at the table if you want a dramatic steam reveal, but watch your hands because that vapor is fierce and hot.

Save

There is something about opening a foil packet at a picnic table that brings out the kid in everyone, like unwrapping a present you cooked yourself.

Making It Your Own

Swap the herbs based on what is taking over your garden. Dill and chives give the potatoes a lighter, almost Scandinavian feel that works beautifully alongside fish. Chili flakes or a squeeze of lemon at the end can completely shift the direction of the flavor.

Oven Method When the Grill Is Not an Option

Rainy days do not have to mean giving up these potatoes. Bake the foil packets on a sheet pan at 425 degrees for 30 to 35 minutes and you will get nearly identical results with slightly softer edges.

What to Serve Alongside

These potatoes pair with almost anything grilled, but I especially love them next to a charred chicken breast or piled onto a plate with a big green salad for a lazy summer dinner.

• Leftovers reheat beautifully in a skillet the next morning alongside eggs.
• A dollop of sour cream or Greek yogurt on top makes them feel like a loaded baked potato in foil form.
• Always check your spice labels for hidden gluten if you are cooking for someone sensitive.

Save

Keep a few foil packets of these potatoes in your back pocket all summer long. They will never let you down.

Recipe FAQs

→ How do I tell when the potatoes are done?

Pierce a potato with a fork through the foil; it should slide in easily and the potato should feel tender. If resistance remains, return packets to the grill for a few more minutes and check again.

→ Can I make these in the oven instead of the grill?

Yes. Bake sealed packets on a rimmed sheet at 425°F (220°C) for 30–35 minutes. For a slightly crisp exterior, open the packets for the last 5 minutes of baking to brown the potatoes.

→ Which potatoes work best for this preparation?

Small baby potatoes or halved new potatoes work best because they cook evenly in the packets. Yukon Gold or small red potatoes give a creamy interior and hold their shape well.

→ How can I avoid soggy potatoes inside the foil?

Cut potatoes into uniform pieces, avoid overfilling packets, and make sure the grill is preheated so the packets cook steadily. A light coating of oil helps promote browning rather than steaming.

→ When should I add Parmesan so it doesn't burn?

Stir a small amount of grated Parmesan into the potato mix before sealing for a mild, creamy finish. To avoid burning, you can also sprinkle cheese on after opening the packets and return to the grill briefly or let it melt from residual heat.

→ What herb swaps or flavor variations work well?

Try dill, chives, or tarragon for brighter notes, or add smoked paprika, chili flakes, or a splash of lemon juice for smoky, spicy, or acidic accents. Fresh herbs added at the end keep their aroma intact.