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Garlic Herb Grilled Potatoes in Foil

Garlic herb grilled potatoes in foil are an easy side with tender potato chunks cooked in buttery garlic and fresh herbs. Open the packets at the end for that steamy, buttery finish and sprinkle Parmesan if you want extra savory flavor.
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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: 290
Ingredients Equipment Method Notes

Ingredients
  

Garlic herb mixture
  • 0.25 cup olive oil
  • 4 tbsp butter melted
  • 6 garlic minced
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh rosemary chopped
  • 1 tbsp fresh thyme leaves
  • salt to taste
  • pepper to taste
Potatoes
  • 2 lb baby potatoes halved or quartered
Optional topping
  • grated Parmesan cheese optional

Equipment

  • 1 sheet pan

Method
 

Make the herb mixture
  1. Combine olive oil, melted butter, garlic, parsley, rosemary, thyme, salt, and pepper in a large bowl until evenly mixed.
  2. Toss potato pieces in the herb mixture until well coated, making sure every surface is slick with the garlic-butter herbs.
Pack for grilling
  1. Divide potatoes among 4-6 large pieces of heavy-duty aluminum foil.
  2. Fold and seal foil into packets, ensuring edges are tightly crimped so steam stays inside.
Grill
  1. Grill packets over medium-high heat for 25-30 minutes, flipping halfway through, until potatoes are tender.
Finish and serve
  1. Carefully open packets and sprinkle with Parmesan if desired, then serve hot while steaming.

Notes

For the best browning on the outside, keep packets tightly sealed so they steam first, then let them grill until tender. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a skillet or oven until hot through (not freezer-friendly). If you want a lighter option, replace butter with olive oil (use the same 1/4 cup olive oil total) for a gentler flavor without losing the garlic-and-herb coating.