Can I Make Grilled Potatoes in Foil Ahead of Time?

Yes. You can assemble the foil packets up to 24 hours in advance and store them in the refrigerator until you're ready to cook. This makes Grilled Potatoes in Foil an excellent option for meal prep, cookouts, and holiday gatherings.

What Is the Best Potato for Grilled Potatoes in Foil?

Russet potatoes are a popular choice because they become soft and fluffy when cooked. However, Yukon Gold potatoes provide a creamier texture, while red potatoes hold their shape well. Any of these varieties can be used successfully in Grilled Potatoes in Foil.

Can I Cook Grilled Potatoes in Foil on a Campfire?

Absolutely. Place the sealed foil packets on hot campfire coals and cook for approximately 30 to 40 minutes, turning occasionally. Cooking times may vary depending on the heat of the fire and the thickness of the potato slices.

Why Are My Foil Packet Potatoes Still Hard?

Undercooked potatoes are usually caused by slices that are too thick or cooking temperatures that are too low. For the best results, slice the potatoes evenly at about ¼ inch thick and cook the Grilled Potatoes in Foil until they are easily pierced with a fork.

Grilled Potatoes in Foil: Easy Recipe

Name: Grilled Potatoes in Foil
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 6 medium russet potatoes, peeled and sliced into 1/4-inch rounds; 1 medium onion, thinly sliced; 6 tablespoons butter, divided; 1 1/2 teaspoons salt; 1 1/2 teaspoons black pepper; Nonstick cooking spray, as needed

Description

Grilled Potatoes in Foil are a simple and flavorful side dish made with sliced russet potatoes, onions, butter, salt, and pepper. Sealed in foil packets and cooked on the grill or in the oven, the potatoes become tender, buttery, and perfectly seasoned with minimal cleanup. This easy recipe is ideal for barbecues, camping trips, and family dinners.

Ingredients

Scale

6 medium russet potatoes, peeled and sliced into 1/4-inch rounds
1 medium onion, thinly sliced
6 tablespoons butter, divided
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
Nonstick cooking spray, as needed

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Instructions

Peel and slice the 6 russet potatoes into 1/4-inch thick slices.
Peel and thinly slice the onion.
Lay out 6 large sheets of heavy-duty aluminum foil and lightly coat each with nonstick cooking spray.
Divide the sliced potatoes and onions evenly among the foil sheets.
Season each packet evenly with salt and black pepper.
Top each packet with 1 tablespoon of butter.
Fold the foil tightly around the potatoes and onions, sealing all edges completely.
Preheat the grill to medium-high heat.
Place the foil packets on the grill and cook for 30 to 40 minutes, turning once halfway through cooking.
Check for doneness by carefully opening one packet and testing the potatoes with a fork. They should be tender.
Remove the packets from the grill and allow them to cool slightly before opening fully.
Serve warm and enjoy.

Notes

Use heavy-duty aluminum foil to prevent tearing during grilling.
Slice potatoes evenly to ensure consistent cooking.
Yukon Gold or red potatoes can be substituted for russet potatoes.
Add garlic powder, ranch seasoning, rosemary, thyme, or paprika for extra flavor.
The foil packets can also be baked at 375°F (190°C) for 40 to 45 minutes.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Be careful when opening the packets, as hot steam will escape.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 foil packet (approximately 1 serving)
Calories: 279
Sugar: 2g
Sodium: 694mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 3g
Protein: 5g
Cholesterol: 31mg