Herb Seasoned Grilled Potatoes (Printable)

Tender herb-coated potatoes sealed in foil and grilled until golden; finish with Parmesan and fresh parsley.

# What You'll Need:

→ Potatoes

01 - 1½ lbs small Yukon Gold or red potatoes, scrubbed and cut into 1-inch pieces

→ Seasonings & Herbs

02 - 2 tablespoons olive oil
03 - 2 teaspoons fresh rosemary, chopped
04 - 2 teaspoons fresh thyme, chopped
05 - 2 teaspoons fresh parsley, chopped
06 - 3 cloves garlic, minced
07 - 1 teaspoon kosher salt
08 - ½ teaspoon freshly ground black pepper

→ Optional Garnishes

09 - 2 tablespoons grated Parmesan cheese (optional)
10 - Extra fresh herbs, chopped

# Directions:

01 - Set your grill to medium-high heat, targeting approximately 400°F. Allow the grates to fully heat for even cooking.
02 - In a large mixing bowl, combine the cut potatoes with olive oil, chopped rosemary, thyme, parsley, minced garlic, kosher salt, and black pepper. Toss thoroughly until every piece is evenly coated.
03 - Tear two large sheets of heavy-duty aluminum foil. Divide the seasoned potato mixture evenly between the sheets, spreading each portion into a single even layer. Fold the foil over the potatoes and tightly crimp all edges to create sealed packets.
04 - Place the sealed foil packets directly onto the grill grates. Cook for 20 to 25 minutes, flipping once halfway through, until the potatoes are fork-tender and lightly browned on the edges.
05 - Carefully open the foil packets, watching for hot escaping steam. Sprinkle with grated Parmesan and additional fresh herbs if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • You can prep everything in under fifteen minutes and let the grill do the work while you focus on main dishes.
  • The foil packet method means zero cleanup and perfectly tender potatoes every single time.
02 -
  • Do not skip the heavy duty foil because regular foil tears easily on the grill and you will lose all your potatoes through the grates.
  • Spreading the potatoes in a single thin layer inside each packet ensures they steam and brown rather than boiling into mush.
03 -
  • Let the seasoned potatoes sit for ten minutes before wrapping so the salt can begin drawing out starch and the flavors marry.
  • Cut all pieces the same size because even a small difference means some potatoes turn to mush while others stay crunchy.

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