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Grilled in foil packets is my favorite way to cook potatoes! The thinly sliced potatoes — Yukon gold, baby reds or russet potatoes work well — emerge from the foil packet extra buttery and perfectly seasoned after just 30 minutes on the grill. These sliced potatoes are the perfect summer side dish!
I have been eating these potatoes for over half of my life. That’s how good they are! They're easily one of my favorite simple side dish recipes.
As with any potato recipe – these bad boys are versatile and customizable. Oh, and, as a bonus, you don’t have to heat up the oven to enjoy these perfectly grilled sliced potatoes!
This technique makes enough sliced potatoes to feed your whole family. They are a great dish to serve alongside your other favorite grilled recipes. Pair them with grilled venison backstrap, grilled venison kebabs, or even grilled shrimp cocktail.
This easy grilling recipe produces potatoes that are so silky and buttery they practically melt-in-your mouth. And in just 30 minutes!
Ingredients for this recipe
- Potatoes (my preference is Yukon gold or baby reds, but regular Russet work too!)
- Olive Oil
- Salt and Pepper (must haves for every potato recipe)
- Minced Garlic
- Diced Onion
Assembling foil packets of potatoes
- Slice the potatoes thin. Less than ¼ of an inch. A sharp knife will help with this. If you’re struggling cutting the potatoes whole, slice them in half and place the cut side down to work with a flat surface.
- Butter the foil pieces. This will help prevent sticking! Use cold butter and just push the stick across the foil to create a thin square.
- Make the first layer of sliced potatoes. Taking the extra time to evenly distribute the potatoes will help them cook evenly all the way around.
- Season the potatoes. Generously salt and pepper the potatoes. Add minced garlic, diced onion, and pats of butter, too.
- Create the second layer. Right on top of the first layer.
- Finish with olive oil. The key! The secret ingredient! A generous drizzle of olive oil not only adds moisture and flavor but helps to prevent the butter from burning on the grill. And thus! Protects the potatoes from burning too.
Prepping the packets ahead of time
These potato packets can be assembled up to one day in advance, if desired. The potatoes may oxidize a bit if the foil packets aren't good and tight, but I promise they'll be just as delicious!
How long to grill potatoes in foil?
Once the potatoes are sealed with a second layer of buttered foil, it's time to get grilling!
Place the foil packets on a preheated grill with the seams facing up. Cook the potatoes for 15 – 20 minutes over medium-high heat on one side and then another 10 – 15 on the other.
The packet will puff up and some oil and butter may leak out when the packet is flipped but that’s ok! Just watch the flames.
To serve the potatoes
After removing the potatoes from the grill I let them sit for a few minutes until the foil is cool enough to handle. Then I unwrap the foil to reveal buttery, beautiful potatoes. The scent is unreal.
Just thinking about the butter, garlic, and onion is making my mouth water!
Recipe tips and substitutions:
- I like Yukon gold potatoes for their sweetness, but baby reds or russet potatoes are also great in this grilled sliced potatoes recipe!
- I fold each side of the foil packet up onto itself twice to create a safe and sturdy seam.
- For crispier potatoes, cook them upwards of 20 minutes on the first side and 15 on the second. For really crispy potatoes, cook them 30 minutes on the first side and 20 – 25 on the second.
- Add in some diced bell pepper to the packet before cooking for even more veggie goodness!
- To easily move, maneuver, and remove the foil packet from the grill I use two large grilling spatulas so the entirety of the packet is supported. A cookie tray is great for transporting the potatoes to and from the grill.
Here’s to grilling season!
Watch the recipe video!
30 Minute Buttery Grilled Potatoes in Foil
- Grilling Spatulas
- Aluminum Foil
- 3 pounds Yukon gold potatoes
- ½ cup butter
- 1 tablespoon kosher salt
- Freshly cracked black pepper
- 2 tablespoon minced garlic
- ½ cup diced white onion
- ¼ cup olive oil
- Scrub the potatoes well to be sure the skin is clean. (If using Russets, peel the potatoes.)
- Slice potatoes into rounds about ¼ of an inch thick and set aside.
- Using a cold stick of butter, create a thin layer of butter in the center of two 18x12 inch pieces of foil. The tracings of butter should measure approximately 12x9 inches.
- Place half of the sliced potatoes in a thin, even layer on top of one of the butter rectangles. Season with half of the salt and a generous sprinkling of freshly cracked black pepper. Top with 1 tablespoon of garlic and ¼ cup of the onion. Place 4 – 6 pats of butter on top of this first layer of butter.
- Repeat the process of layering and seasoning with the remaining potatoes directly on top of the first layer. Drizzle the entire dish with olive oil.
- Top with the second piece of foil and fold all the edges in toward the center twice to create a sealed packet.
- Grill over medium-high heat for 15 – 20 minutes on the first side before flipping and grilling for another 10 – 15 minutes. (Longer for crispier potatoes.) The packet will puff up during the cooking process – this is ok!
- Remove potatoes from grill and allow foil to cool a few minutes before opening packet. Sprinkle with fresh parsley or chives before serving, if desired.
- Potato packs can be assembled up to one day in advance and stored in refrigerator until ready to grill.
- Leftover potatoes can be stored in the fridge for up to five days. (And make a really great breakfast!)