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Garlic Herb Grilled Potatoes in Foil

Garlic herb grilled potatoes in foil make tender, golden potato chunks cooked in buttery herb steam. Open the packets at the end for a quick Parmesan finish and a fragrant garlic-herb coating.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Potatoes in foil
  • 2 lb baby potatoes halved or quartered
  • 0.25 cup olive oil
  • 4 tbsp butter melted
  • 6 garlic cloves, minced
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh rosemary chopped
  • 1 tbsp fresh thyme leaves
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • 0.25 cup grated Parmesan cheese optional

Equipment

  • 1 sheet pan

Method
 

Mix the garlic herb coating
  1. In a large bowl, combine olive oil, melted butter, minced garlic, chopped parsley, chopped rosemary, thyme leaves, and salt and pepper to taste until evenly mixed.
  2. Add the halved or quartered baby potatoes to the bowl and toss until every piece is well coated with the herb mixture.
Pack and grill
  1. Divide the coated potatoes among 4–6 large pieces of heavy-duty aluminum foil, spreading them into an even layer in each packet.
  2. Fold and seal the foil into tight packets, crimping the edges so no steam or juices escape.
  3. Grill the packets over medium-high heat for 25–30 minutes, flipping halfway through, until the potatoes are tender and steam is visible when you move a packet.
Finish and serve
  1. Carefully open each packet and let the steam release, then sprinkle with grated Parmesan cheese if desired.
  2. Serve the garlic herb grilled potatoes hot straight from the foil for maximum fragrance and buttery sheen.

Notes

Pro tip: crimp the foil edges firmly to keep steam inside—this is what helps the potatoes turn tender without drying out. Refrigerate leftovers in an airtight container up to 3 days; reheat in the oven at 400°F (200°C) until hot through. Freezer: yes, but texture is best when eaten within 1 month. For a dairy-light swap, use olive oil plus extra butter substitute 1:1 if you prefer (or omit Parmesan).