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How to Grill Potatoes

October 7th, 2008

Grilled potatoes

This grilled potatoes recipe is a great alternative to a boring baked potato. In this recipe, we give the standard starch a flavor boost. We redo this dinner staple by simply adding onions, garlic, salt, pepper and butter. The result is a crispy, delicious potato side dish that is hard to beat. This goes great with new york strip steak, turkey burgers, grilled pork chops or grilled chicken breasts. Or you can look up other grill recipes.

The idea is to create a sealed foil pouch the potatoes can cook in, where the flavors of the garlic and onions can co-mingle.  And by cutting them into cubes, the potatoes have more crispy edges and more surface for flavor.

Slice and dice
The first step is to slice potatoes into ½ to ¾ inch cubes. You can first peel them or leave the skins on, depending on your preference. We like to use a good chefs knife such as this Henckels chef knife

Slice the potato.
Slice a medium onion in half, and then cut the half into ¼ inch wide half rings. (We only need one half of the onion.)

Slice the onion

Dice one clove of garlic, or use a garlic press to press one clove. Set the garlic aside on the cutting board or in a small holding dish.

Garlic and garlic press

Prep the foil
Tear off a large sheet of heavy duty foil, or double sheet of regular foil. The sheet should be large enough such that all of the potatoes can fit on ½ of the sheet, about 2 feet for 1 large baking potato, 3 feet for 2 potatoes. Drizzle the 2 tablespoons of olive oil over the foil. Spread the oil with a basting brush or clean fingers.

Oiled foil

Assemble the potatoes
Add the potato cubes to the one half of the oiled foil. Add the sliced onion, spreading them around. Sprinkle the garlic over the potatoes, making sure to distribute the garlic as much as possible. Grind about 1 teaspoon of fresh pepper and add about 1 teaspoon of salt. Slice 1 tablespoon of butter into 3 or 4 chunks and spread them out over the mixture.

Potatoes on foil

Fold it up
Fold the foil in half, up to cover the potatoes. Crimp all sides of the foil to create a tight seal.

Sealed foil

Cook ‘em
Now place the foil packet on a preheated grill over a direct medium low heat. Close the lid and let them cook for 5 minutes. Flip the foil packet over. We find it is best to use tongs and a spatula. Be careful not to poke a hole in the foil. Cook for 5 minutes and turn it again. Cook 5 more minutes then flip for a final 5 minutes. Remove from the heat.

Grilling potatoes: the foil puffs up on the grill.

Cut open the foil and scoop out the potatoes. Optionally, you can add butter to taste, though you don’t need it.

Open the foil to reveal the potatoes

These crispy grilled potatoes serve as a great side dish. You can optionally add some fresh rosemary, or other favorite spices to boost the flavor even more. Grilling potatoes is a great way to bring new life to the boring same old same old. Try using one or two tablespoons of Dijon mustard for yet another twist.

11 Responses


scott laug


seems easy enuff ….. well cooked the new york strips along side with this tasty and easy side dish and it was a perfect combine nation.




We also put cheese in it and it makes an awsome dish.




These are great in a camp fire. Include any other chopped vegetables that you have. Make sure it is sealed tight and put the pack in the coals. We use a bit of water instead of oil. The water steams the veggies.




ireally enjoy the recipes from grilling companion .thank u




I ususally add a little dry italian dressing mix, a few cloves of garlic, a few ice cubes, two tablespoons butter and oil and it makes a great side dish!




This was simple and perfect!……I actually just fired up the grill at 8am. I threw cheese and a scrambled egg, and breakfast was served! Making it again tonight for dinner……minus the eggs =)




As for my comment above. I also added bacon. =)




mine came out as steamed potatoes — very disappointing




How do you keep them from sticking to the foil?




Ok… what did I do wrong? The potatoes weren’t crunchy. I’m sure I followed directions and, although they were very good, they weren’t as mentioned or pictured. The finished dish was more like a steamed potato dish. My filet’s cooked slower than the recipe called for so could a low grill heat cause this? I will try cranking up the heat next time because, as mentioned, they were still very good!

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