Best Foil Potatoes
Best Foil Potatoes are tender, buttery, savory, and packed with garlic and herb flavor.Baby potatoes or cubed potatoes cook beautifully inside the foil packet.Butter coats every piece while garlic adds rich savory flavor.Fresh herbs provide brightness and make the potatoes especially aromatic.The foil keeps the potatoes moist while they become perfectly tender.This versatile side dish is ideal for grills, ovens, campfires, and family dinners.
Ingredients
- 1½ pounds baby potatoes, halved
- 3 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ small yellow onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
Instructions
- Wash the potatoes thoroughly and pat them dry. If using larger potatoes, cut them into approximately 1-inch pieces so they cook evenly.
- In a small bowl, combine the melted butter, minced garlic, Italian seasoning, smoked paprika, salt, and black pepper.
- Place the potatoes and sliced onion in a large bowl. Pour the seasoned butter over them and toss until every piece is evenly coated.
- Cut four large sheets of heavy-duty aluminum foil. For additional strength, use two layers of foil for each packet.
- Bring the long sides of the foil together over the potatoes and fold them securely. Fold the ends inward to create tightly sealed packets.
- For the grill: Preheat to approximately 400°F (200°C). Place the packets on the grill and cook for about 25–35 minutes, turning carefully halfway through.
- Carefully open one packet, watching for hot steam. Pierce a potato with a fork. It should slide easily into the center.
- For an extra indulgent version, add shredded cheddar, Parmesan, or cooked bacon while the potatoes are still hot.
- Serve immediately.
Notes
- Baby potatoes are convenient because they require minimal preparation.
- Cut potatoes into similarly sized pieces for even cooking.
- Leaving the skins on adds texture and flavor.
- Heavy-duty foil helps prevent the packets from tearing.
- Avoid overfilling the packets because crowded potatoes cook more slowly.
- Turn the packets carefully during grilling to encourage even cooking.
- Always open foil packets carefully because hot steam escapes.
- Add cheese only near the end or after cooking so it doesn't become overly greasy.