Herb Seasoned Grilled Potatoes (Printable)

Tender herb-scented potatoes tossed with garlic and olive oil, sealed in foil and grilled until lightly browned.

# 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

# Steps:

01 - Preheat your grill to medium-high heat, aiming for approximately 400°F.
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 two 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. Grill for 20 to 25 minutes, turning the packets once halfway through, until the potatoes are fork-tender and lightly browned on the edges.
05 - Carefully open the foil packets, watching for escaping hot steam. Sprinkle with grated Parmesan and additional fresh herbs if desired, and serve immediately while hot.

# Expert Tips:

01 -
  • Everything cooks inside foil packets, which means zero grill mess and practically no cleanup afterward.
  • The herbs and garlic create a buttery, roasted flavor that tastes like you spent far more effort than fifteen minutes of prep.
  • You can toss these on the grill alongside whatever protein you are already cooking and dinner practically makes itself.
02 -
  • Seal those foil edges tightly because any gaps let steam escape and the potatoes will dry out instead of getting that creamy, tender interior.
  • Cut all potato pieces the same size so they finish cooking at the same time and you avoid the frustration of some being perfectly soft while others are still crunchy in the center.
03 -
  • Soak your fresh herbs in cold water for five minutes, pat them dry, and then chop for brighter, more vibrant flavor throughout the potatoes.
  • A light coating of nonstick spray on the foil before adding potatoes prevents sticking and makes cleanup truly effortless.

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