These garlic herb grilled potatoes in foil are a tasty side dish! They’re easy to make and packed with flavor, thanks to the garlic and fresh herbs. Plus, clean-up is a breeze!
I love how these potatoes get all nice and crispy on the grill while staying soft inside. Just toss them on the grill and enjoy the yummy smell wafting through the air! 🌿🥔
Key Ingredients & Substitutions
Baby Potatoes: These are perfect for grilling because they cook evenly. If you can’t find baby potatoes, you can cut larger potatoes into similar-sized pieces to ensure even cooking. Fingerling potatoes also work well.
Olive Oil: Olive oil enhances the flavor and helps with browning. If you need a substitute, avocado oil or melted butter can also do the trick. Just keep in mind that butter might change the taste slightly.
Garlic: Fresh garlic gives a great kick to the dish. If you’re short on fresh garlic, garlic powder could work, but use only about half the amount since it’s stronger. I love adding more garlic for extra flavor!
Herbs: Fresh herbs like rosemary and thyme brighten the dish. If you don’t have fresh, dried herbs are fine, but use less since dried herbs are more concentrated. I often mix in oregano or parsley for extra freshness.
Parmesan Cheese: This adds a cheesy richness. For a vegan option, use nutritional yeast or a dairy-free cheese substitute. If you want a different flavor, Pecorino Romano can be a good swap.
How Do You Create the Perfect Foil Packet for Grilling?
Making a foil packet is key to keeping the moisture in. To make it just right, follow these steps:
- Cut your foil large enough to easily fold over the potatoes. About 18 inches should work fine.
- Place the potatoes in the center, and add your seasonings. Don’t overcrowd; this helps them cook evenly.
- Fold up the sides and pinch the top tightly to seal. No leaks mean more steam, ensuring the potatoes cook thoroughly.
- When placing the packet on the grill, keep it away from direct flames for even heat. Rotate halfway through cooking for perfect results.
Opening the packet carefully after grilling is essential—watch out for the steam! Adding cheese at the end lets it melt nicely without overcooking.
Garlic Herb Grilled Potatoes In Foil
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes, halved or quartered
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
- Aluminum foil
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and 20-25 minutes to grill. So, in total, you should plan for around 30-35 minutes of cook time. Quick and easy, perfect for your grill session!
Step-by-Step Instructions:
1. Get the Grill Ready:
First, preheat your grill to medium heat, which is about 350°F. This will help your potatoes cook evenly, giving them a nice grilled flavor.
2. Prepare the Potatoes:
In a large bowl, add the halved or quartered baby potatoes. Pour in the olive oil, and add the minced garlic, chopped rosemary, chopped thyme, salt, and black pepper. Toss everything together until the potatoes are well coated with the oil and seasonings. This blend will give the potatoes a delicious flavor!
3. Make the Foil Packet:
Cut a large piece of aluminum foil, about 18 inches long. Place the potato mixture in the center of the foil. Now, fold up the sides of the foil over the potatoes to create a sealed packet. Make sure it’s tightly closed so that the steam doesn’t escape while cooking.
4. Grill the Potatoes:
Place the foil packet directly on the grill. Cook for about 20-25 minutes, turning the packet halfway through. The goal is for the potatoes to become tender and fully cooked. You can test this by carefully opening the foil (watch out for the hot steam!) and poking a potato with a fork—if it goes in easily, they’re ready!
5. Add the Cheese:
Once the potatoes are cooked, carefully open the foil packet. Be cautious of the steam! Sprinkle the grated Parmesan cheese over the top of the potatoes. Close the packet again for a few minutes to let the cheese melt beautifully onto the potatoes.
6. Serve and Enjoy:
Remove the foil packet from the grill and transfer the cheesy potatoes to a serving dish. Finish them off with a sprinkle of chopped fresh parsley for a lovely presentation. Enjoy your tasty Garlic Herb Grilled Potatoes!
Can I Use Different Types of Potatoes for This Recipe?
Absolutely! You can use any waxy potatoes like Yukon Gold or red potatoes, which hold up well on the grill. If you choose starchy potatoes like Russets, just be aware they may become a bit creamier when cooked.
What Can I Substitute for Fresh Herbs?
If you don’t have fresh herbs on hand, dried herbs work just fine! Use 1/3 the amount of dried herbs as fresh. For instance, instead of 1 tablespoon of fresh rosemary, use 1 teaspoon of dried. Adjust to your taste!
How to Store Leftovers?
Store any leftover grilled potatoes in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on a skillet over medium heat, adding a splash of olive oil if they feel dry.
Can I Cook These Potatoes in the Oven Instead?
Yes, you can! Preheat your oven to 400°F, place the foil packet on a baking sheet, and cook for 30-35 minutes. Be sure to check for tenderness before serving!
