Herb Seasoned Grilled Potatoes (Printable)
Tender baby potatoes with garlic, fresh herbs and olive oil, grilled in foil until golden and fragrant.
# What You Need:
→ Vegetables
01 - 1.5 lbs baby potatoes, washed and quartered
02 - 1 small red onion, thinly sliced
→ Herbs and Seasonings
03 - 2 tablespoons fresh parsley, chopped
04 - 1 tablespoon fresh rosemary, chopped
05 - 1 tablespoon fresh thyme, chopped
06 - 2 cloves garlic, minced
07 - 1 teaspoon kosher salt
08 - 1/2 teaspoon freshly ground black pepper
→ Oils and Fats
09 - 3 tablespoons olive oil
→ Optional Additions
10 - 1/4 cup grated Parmesan cheese
11 - 1 teaspoon smoked paprika
# How-To:
01 - Set your grill to medium-high heat, targeting approximately 400°F. Allow the grates to fully heat before placing the foil packets.
02 - In a large mixing bowl, combine the quartered baby potatoes and sliced red onion. Add the chopped parsley, rosemary, thyme, minced garlic, kosher salt, black pepper, and olive oil. Toss thoroughly until all pieces are evenly coated with the herb and oil mixture.
03 - Tear two large sheets of heavy-duty aluminum foil. Divide the seasoned potato mixture evenly between the two sheets, piling it in the center of each. If using, sprinkle with grated Parmesan cheese and smoked paprika at this stage.
04 - Fold the foil over each portion of potatoes and crimp all edges tightly shut to form well-sealed packets that will trap steam during cooking.
05 - Place the sealed foil packets onto the preheated grill. Cook for 20 to 25 minutes, flipping once halfway through, until the potatoes are fork-tender and lightly golden on the edges.
06 - Carefully open each foil packet, watching for escaping steam. Transfer the potatoes to a serving dish and garnish with additional fresh herbs if desired. Serve immediately while hot.
# Expert Tips:
01 -
- Foil packets mean zero cleanup and zero stress, which is honestly the best kind of cooking.
- The herbs and garlic infuse every single bite, making simple potatoes taste like something you ordered at a restaurant.
02 -
- Seal those foil edges tightly because any gaps let steam escape and leave you with dry, unevenly cooked potatoes.
- Turning the packets halfway through is the single step that separates good results from great ones.
03 -
- Cut all your potato pieces roughly the same size so they finish cooking at the same time and you do not end up with some mushy and some crunchy.
- Heavy duty foil is not optional here, because regular foil tears easily and you will lose all that precious steam.