Herb Seasoned Grilled Potatoes (Printable Version)
Tender herb-speckled Yukon Gold potatoes tossed with garlic and olive oil, sealed in foil and grilled until golden.
# What You’ll Need:
→ Potatoes
01 - 1 1/2 pounds 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 - 1/2 teaspoon freshly ground black pepper
→ Optional Garnishes
09 - 2 tablespoons grated Parmesan cheese (optional)
10 - Additional fresh herbs, chopped
# Directions:
01 - Set the grill to medium-high heat, targeting approximately 400°F.
02 - Combine the potato pieces, olive oil, rosemary, thyme, parsley, minced garlic, kosher salt, and black pepper in a large mixing bowl. Toss thoroughly to ensure an even coating.
03 - Cut two large pieces of heavy-duty aluminum foil. Evenly divide the potato mixture between the sheets, spreading into a single layer. Fold the foil over the potatoes and crimp the edges firmly, forming tightly sealed packets.
04 - Arrange the foil packets on the grill grates. Cook for 20 to 25 minutes, rotating once halfway through, until potatoes are fork-tender and lightly browned.
05 - Carefully open the foil packets, avoiding hot steam. If desired, sprinkle with grated Parmesan cheese and extra fresh herbs. Serve immediately while hot.
# Quick Tips:
01 -
- Once the foil is unwrapped, the whole table leans in for that first herbal burst of steam.
- This method saves dishes and delivers perfectly tender, flavorful potatoes every single time.
02 -
- Once I tried to use regular foil and it ripped—always use heavy-duty or double up to avoid a messy clean-up.
- Letting the potatoes rest in the foil for a minute after pulling them off the grill deepens the flavor and keeps them piping hot when you serve.
03 -
- If the potatoes are larger than 1 inch, par-cook them for 5 minutes first or they’ll be underdone when everything else is perfect.
- A little extra pinch of salt right after grilling wakes up all the fresh flavors for the final bite.