Grilled Potatoes in Foil (3 Flavor Variations!)

I can’t tell you how many times grilled red potatoes have saved the day. I almost always have baby red potatoes on hand during the summer because they’re truly the most crowd-pleasing side to make on the grill. Plus, the foil pack method never fails!

These grilled potatoes in foil are crispy on the outside, fork-tender on the inside, and ready in just 30 minutes with almost zero cleanup. Toss them in olive oil and spices, wrap them up, and let the grill do the work. They’re my go-to side for cookouts, camping trips, and weeknight grilling all summer long.

Why This Recipe Works

Grilling season is here, and these grilled red potatoes have gotten countless ⭐️⭐️⭐️⭐️⭐️ reviews and are a summer staple for so many readers!

• Quick: Just 10 minutes of prep and 20 minutes on the grill.
• Easy cleanup: The foil pack means no scrubbing grill grates.
• Perfectly cooked every time: The sealed foil creates steam so potatoes cook evenly without drying out.
• Endlessly customizable: Swap the spices, switch the potato variety, or load them up with toppings.

What You’ll Need

How to Make Grilled Potatoes in Foil

Wash 2 lbs of red potatoes and quarter them — just cut each potato in half, then in half again. You want the pieces to be about 1 to 1.5 inches so they cook evenly. Finely dice the yellow onion.

Place the potatoes and onion into a large gallon-sized plastic bag (or a big bowl). Drizzle in the olive oil, add all the spices, seal the bag, and shake until everything is evenly coated. This bag method is my favorite trick — it gets every piece perfectly seasoned with zero mess.

I’ve officially mastered the foil pack fold, and the more you practice, the easier it gets — I promise!

1. Lay a large sheet of heavy-duty foil (or 2 pieces of regular foil) on your counter.
2. Transfer the seasoned potatoes and onions onto the center of the foil.
3. Place another piece of foil on top and carefully fold all 4 sides together to seal the pack.
4. Using a fork, poke a few holes on the top only of your foil pack. This lets steam escape so the potatoes get crispy instead of soggy.

Heat your grill to 400ºF. Place the foil pack directly over the flames, cover the grill, and cook for 15–20 minutes. The potatoes are done when you can easily pierce them with a fork through the foil.

Best Potato Varieties for Grilling

Red potatoes are my top pick because they’re naturally bite-sized and hold their shape perfectly, but I’ve made this recipe with plenty of other varieties:

• Yukon Gold: Buttery and creamy — my second favorite for foil packs.
• Fingerling: Slice in half lengthwise. They cook a little faster, so check at 12 minutes.
• Russet or Idaho: Cut into 1.5-inch chunks. They’re starchier so they get extra fluffy inside.
• Sweet potatoes: Cut into 1-inch cubes. They take a few extra minutes but taste amazing with Cajun seasoning.

The Italian herb version in this recipe is my classic go-to, but here are some of my favorite ways to switch it up:

• Smoky Cajun: Swap the Italian seasoning for 1 teaspoon smoked paprika, ½ teaspoon cayenne, and ½ teaspoon garlic powder. So good with grilled chicken.
• Ranch style: Use 1 tablespoon dry ranch seasoning mix in place of the spices. Ridiculously easy and always a crowd favorite.
• Lemon herb: Add the zest of 1 lemon, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary. Bright and perfect with fish.
• Loaded baked potato style: Keep the base recipe as is, then top the cooked potatoes with shredded cheddar, bacon bits, sour cream, and chives.
• Everything bagel: Toss with 1–2 tablespoons everything bagel seasoning instead of the spice blend. Trust me on this one.

Creative Toppings

Once your foil pack potatoes are off the grill, the toppings are where you can really have fun. Open the pack, pile these on, and serve straight from the foil:

• Sour cream + chives: A classic for a reason.
• Shredded cheese: Cheddar, Parmesan, or a Mexican blend — it melts right on top.
• Jalapeños + green onions: For a little heat and crunch.
• Fresh herbs: Chopped parsley, cilantro, or dill.
• Hot sauce or salsa: My personal favorite way to finish these off.
• Crumbled feta + lemon juice: A Mediterranean twist that’s really special.

Other Ways to Cook Foil Pack Potatoes

No grill? No problem. This foil pack method works beautifully with other cooking methods, too:

Oven

Preheat to 400ºF. Place the sealed foil pack on a baking sheet and bake for 25–30 minutes. Check tenderness at 25 minutes and continue baking until fork-tender. This is my go-to rainy-day backup.

Air Fryer

Preheat air fryer to 400ºF. Place the foil pack in the basket (you may need to make a smaller pack to fit) and cook for 15–18 minutes, shaking the basket halfway through. The air fryer gets the edges extra crispy — I actually love this method almost as much as the grill.

Campfire

Place foil packs directly on hot coals (not in the flames) and cook for 20–30 minutes, turning the pack every 10 minutes with tongs. Double-wrap with heavy-duty foil to prevent tearing on the coals. This is absolutely perfect for camping and 4th of July bonfires.

Tips for Best Results

• Use heavy-duty foil: Regular foil tears easily and can leak oil into the grill. If you only have regular foil, double it up.
• Don’t skimp on the olive oil: It prevents sticking and is the secret to getting the potatoes crispy on the outside.
• Poke holes on the top only: This lets steam escape (for crispier potatoes) without letting the juices drain out the bottom.
• Fork-test through the foil: No need to open the pack — just poke a fork through the top to check doneness.
• Keep warm on the grill: If dinner’s not quite ready, leave the sealed foil pack on the upper rack of the grill for up to 30 minutes. They’ll stay warm without overcooking.
• Cut potatoes evenly: Uniform 1- to 1.5-inch pieces cook at the same rate so you don’t end up with some mushy and some crunchy.

FAQs

Should I boil potatoes before grilling?

Nope! You do not need to boil your potatoes before grilling. The sealed foil pack creates steam that cooks the potatoes fast and evenly — no par-cooking required.

How long to grill potatoes in foil?

At 400ºF over direct heat, foil pack potatoes take 15–20 minutes. If you move them to indirect heat (upper rack), they’ll take closer to 25–30 minutes.

What if I don’t have space over direct heat?

Sear the foil pack over direct heat for 5 minutes to get things going, then move it to the upper rack to finish cooking while you grill your other food. Just add an extra 5–10 minutes to the cook time.

Can I prep foil packs ahead of time?

Yes! Assemble the foil packs up to 4 hours ahead and store them in the fridge. When you’re ready, place them straight on the grill — just add a couple of extra minutes since they’ll be cold.

How do I get grill marks on foil pack potatoes?

For grill marks and extra char, open the foil pack for the last 3–5 minutes and place the potatoes directly on the grates. The olive oil coating helps them crisp up beautifully.

Storage Tips

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3–4 days.
• Reheat: For best results, reheat on the grill, in the oven at 400ºF for 10 minutes, or in the air fryer at 400ºF for 5–7 minutes. Skip the microwave if you want them to stay crispy!
• Freezing: I don’t recommend freezing — potatoes get grainy and mealy when thawed.

Serving Suggestions

Every grilled potatoes recipe needs to be paired with other delicious grilled foods! Here are my favorites: