22 Flavorsome Grilled Potato Recipes in Foil

Kick your grilling game up a notch with these incredible foil-wrapped potato recipes! Perfect for quick weeknight dinners, backyard barbecues, or cozy comfort food, these 22 flavor-packed creations will transform humble potatoes into mouthwatering masterpieces. From cheesy bacon-loaded spuds to zesty herb-infused wedges, get ready to discover your new favorite grilled side dish. Let’s dive into these irresistible recipes that promise minimal cleanup and maximum deliciousness!

Garlic Herb Grilled Foil Potatoes

Viral-worthy side dish alert! These garlic herb foil potatoes deliver crispy edges and tender centers with zero fuss. Fire up that grill and get ready for the easiest crowd-pleaser ever.

Ingredients

• 2 lbs baby potatoes, halved (or quartered if large)
• 3 tbsp olive oil (or any neutral oil)
• 4 garlic cloves, minced
• 2 tbsp fresh parsley, chopped (dried works in a pinch)
• 1 tbsp fresh rosemary, chopped
• 1 tsp salt
• ½ tsp black pepper
• ¼ tsp red pepper flakes (optional for heat)

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F.
2. Place halved baby potatoes in a large mixing bowl.
3. Drizzle olive oil over the potatoes and toss to coat evenly.
4. Add minced garlic, chopped parsley, chopped rosemary, salt, black pepper, and red pepper flakes to the bowl.
5. Toss everything together until potatoes are fully coated with herbs and seasonings.
6. Tear off a large piece of heavy-duty aluminum foil, approximately 18 inches long.
7. Transfer the seasoned potato mixture to the center of the foil.
8. Bring the opposite edges of the foil together and fold them over twice to create a tight seal.
9. Fold the remaining open ends inward twice to completely enclose the potatoes, leaving some room for steam.
10. Place the foil packet directly onto the preheated grill grates.
11. Close the grill lid and cook for 25 minutes.
12. Carefully open the foil packet using tongs to check for doneness—potatoes should be fork-tender.
13. Reseal the packet and continue grilling for 5-10 more minutes if needed for extra crispiness.
14. Remove the foil packet from the grill using heat-resistant gloves or tongs.
15. Open the packet carefully to release steam away from your face.
16. Transfer the grilled potatoes to a serving dish, scraping any crispy bits from the foil.

Heavenly crispy-edged potatoes with soft, garlicky centers that soak up all the herb flavors. Perfect alongside grilled steak or piled into breakfast burritos—these won’t last long on any plate.

Cheesy Bacon Grilled Potato Packets

Craving campfire vibes without the fire? Cheesy bacon grilled potato packets deliver that smoky, melty goodness in your backyard. These foil-wrapped wonders combine crispy bacon, gooey cheese, and tender potatoes for the ultimate side dish or easy meal.

Ingredients

– 2 lbs russet potatoes, sliced ¼-inch thick (or Yukon Gold for creamier texture)
– 6 slices thick-cut bacon, chopped (or regular bacon for crispier results)
– 1 cup shredded cheddar cheese (sharp cheddar recommended for bold flavor)
– ¼ cup chopped fresh chives (or 1 tbsp dried chives)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp garlic powder
– ½ tsp smoked paprika
– ½ tsp black pepper
– ½ tsp salt (adjust based on bacon saltiness)

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. Slice 2 lbs russet potatoes into uniform ¼-inch thick rounds for even cooking.
3. Chop 6 slices thick-cut bacon into ½-inch pieces.
4. Toss potato slices with 2 tbsp olive oil in a large bowl.
5. Sprinkle 1 tsp garlic powder, ½ tsp smoked paprika, ½ tsp black pepper, and ½ tsp salt over potatoes.
6. Mix thoroughly until all potato slices are evenly coated with oil and seasonings.
7. Tear off four 12-inch squares of heavy-duty aluminum foil.
8. Divide seasoned potato slices equally among the four foil squares.
9. Top each potato portion with equal amounts of chopped bacon.
10. Fold foil edges up to create packets, sealing tightly but leaving some air space inside.
11. Place packets seam-side up on preheated grill grates.
12. Close grill lid and cook for 25 minutes.
13. Carefully open one packet to check potato tenderness—they should pierce easily with a fork.
14. Sprinkle ¼ cup shredded cheddar cheese over each packet’s contents.
15. Reseal packets and grill for 3 more minutes with lid closed until cheese melts.
16. Remove packets from grill using tongs and let rest for 2 minutes.
17. Carefully open packets (watch for steam) and garnish with ¼ cup chopped fresh chives.

Ready to dig in? The potatoes emerge tender with crispy bacon bits throughout, while the melted cheese creates irresistible pull-apart strings. Serve these straight from the foil for minimal cleanup, or transfer to plates and top with sour cream for extra creaminess.

Smoky Paprika Foil Potato Parcels

Let’s transform basic spuds into smoky, tender potato parcels that steam to perfection in their own foil packets. Load them with garlicky, paprika-spiked flavor and pop them straight on the grill or in the oven for a fuss-free side that packs a punch.

Ingredients

– 1.5 lbs baby potatoes, halved (or Yukon Golds, cut into 1-inch chunks)
– 3 tbsp olive oil (or any neutral oil)
– 1.5 tsp smoked paprika
– 3 cloves garlic, minced
– 1 tsp kosher salt
– 1/2 tsp black pepper, freshly ground
– 2 tbsp fresh parsley, chopped (optional for garnish)

Instructions

1. Preheat your grill to medium-high heat (about 400°F) or oven to 425°F.
2. In a large bowl, combine halved baby potatoes, olive oil, smoked paprika, minced garlic, kosher salt, and black pepper.
3. Toss everything until the potatoes are evenly coated in the spiced oil.
4. Tear off four 12-inch squares of heavy-duty aluminum foil.
5. Divide the potato mixture evenly among the foil squares, placing it in the center of each.
6. Bring opposite edges of the foil together over the potatoes and fold them down twice to seal tightly.
7. Roll up the open ends inward to create fully enclosed, flat packets.
8. Place the foil packets seam-side up on the preheated grill grates or a baking sheet.
9. Cook for 25–30 minutes, until the packets are puffed and you hear sizzling inside.
10. Carefully open one packet (steam will release) to check if potatoes are fork-tender.
11. If needed, reseal and cook 5 more minutes until perfectly soft.
12. Transfer packets to a plate, open tops, and sprinkle with fresh parsley if using.

Amazingly tender potatoes with a deep, smoky aroma emerge from these parcels. The edges caramelize slightly while the interiors stay fluffy—perfect alongside grilled chicken or stuffed into tacos for a flavor upgrade.

Rosemary Garlic Grilled Potato Wraps

Whip up these crispy, herby potato wraps that transform basic spuds into handheld flavor bombs. They’re perfect for grilling season—think golden potatoes wrapped in foil with garlic and rosemary, ready in under an hour. Get your grill fired up and let’s make magic happen.

Ingredients

– 1.5 lbs russet potatoes, sliced ¼-inch thick (or Yukon Gold for creamier texture)
– 3 tbsp olive oil (or any neutral oil)
– 4 garlic cloves, minced
– 2 tbsp fresh rosemary, chopped (or 2 tsp dried)
– 1 tsp salt
– ½ tsp black pepper
– Heavy-duty aluminum foil, cut into 12×12-inch squares

Instructions

1. Preheat your grill to medium-high heat, aiming for 400°F.
2. Toss potato slices with olive oil, minced garlic, rosemary, salt, and pepper in a large bowl until evenly coated.
3. Lay a foil square flat and place a single layer of potatoes in the center, slightly overlapping slices.
4. Fold the foil over the potatoes and crimp the edges tightly to form a sealed packet—this traps steam for tender potatoes.
5. Place packets seam-side up on the grill grate and cook for 15 minutes.
6. Flip packets carefully with tongs and grill for another 15 minutes until potatoes are fork-tender.
7. Open one packet to check doneness; potatoes should be golden with crisp edges. If needed, grill uncovered for 2–3 minutes more for extra crunch.
8. Let rest for 3 minutes before serving to allow flavors to meld.
Keep these wraps versatile—tear open the foil for a rustic side, or stuff them into tortillas with avocado for a hearty twist. The rosemary-garlic aroma pairs perfectly with smoky grill marks, making every bite savory and satisfying.

Lemon Dill Grilled Potato Bundles

Oven-roasting gets all the glory, but these grilled potato bundles steal the summer spotlight. Wrap baby potatoes in foil packets with lemon and dill, then toss them right on the grill grates. They steam to tender perfection while soaking up smoky flavor.

Ingredients

– 2 lbs baby potatoes (halved if large, for even cooking)
– 3 tbsp olive oil (or avocado oil)
– 3 tbsp fresh dill, chopped (dried works in a pinch)
– 2 cloves garlic, minced
– 1 lemon, juiced and zested
– 1 tsp kosher salt
– ½ tsp black pepper
– Heavy-duty aluminum foil

Instructions

1. Preheat your grill to medium-high heat, 400°F.
2. Wash and dry 2 lbs baby potatoes thoroughly; halve any larger ones to ensure uniform size.
3. In a large bowl, combine 3 tbsp olive oil, 3 tbsp chopped dill, 2 minced garlic cloves, lemon juice and zest, 1 tsp salt, and ½ tsp pepper.
4. Add potatoes to the bowl and toss until evenly coated.
5. Tear off 4 large sheets of heavy-duty aluminum foil, each about 12×12 inches.
6. Divide the potato mixture evenly among the foil sheets, placing it in the center of each.
7. Bring the opposite edges of each foil sheet together and fold them over twice to seal tightly, then fold in the sides to form secure packets. Tip: Leave a little air space inside each packet to allow steam to circulate.
8. Place the foil packets directly on the grill grates and close the lid.
9. Grill for 25–30 minutes, flipping packets halfway through. Tip: Use tongs to carefully flip—the steam inside is hot!
10. Carefully open one packet to check doneness; potatoes should pierce easily with a fork.
11. Remove all packets from the grill and let rest 2 minutes before opening fully. Tip: Letting them rest allows the potatoes to absorb any remaining liquid.
12. Transfer potatoes to a serving dish, scraping any herby bits from the foil.

Ready to serve? These potatoes emerge tender with crispy edges, bursting with bright lemon and earthy dill. Pile them alongside grilled salmon or stuff into a pita with tzatziki for a handheld feast.

Chili Lime Foil-Roasted Potatoes

These chili lime foil-roasted potatoes will transform your side dish game forever. Toss them together in minutes, seal in flavor with foil packets, and bake until crispy perfection hits your plate.

Ingredients

– 2 lbs baby potatoes, halved (or quartered if large)
– 3 tbsp olive oil (or any neutral oil)
– 2 tbsp fresh lime juice
– 1 tsp chili powder
– 1/2 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper (optional, for extra heat)
– 1 tsp salt
– Fresh cilantro for garnish
– Lime wedges for serving

Instructions

1. Preheat your oven to 425°F and line a baking sheet with aluminum foil.
2. Halve 2 lbs of baby potatoes, keeping pieces similar in size for even cooking.
3. In a large bowl, whisk together 3 tbsp olive oil, 2 tbsp lime juice, 1 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper, and 1 tsp salt until fully combined.
4. Add the halved potatoes to the bowl and toss vigorously until every piece is evenly coated with the spice mixture.
5. Divide the seasoned potatoes between two large sheets of heavy-duty aluminum foil, arranging them in single layers.
6. Fold and seal the foil packets tightly, leaving some air space inside to allow steam to circulate.
7. Place the sealed packets on the prepared baking sheet and bake at 425°F for 25 minutes.
8. Carefully open one packet (watch for steam) and check if potatoes are fork-tender.
9. Reseal packets and continue baking for another 10-15 minutes if needed for desired tenderness.
10. Carefully open both packets fully and return to oven for 5-7 minutes to crisp the edges.
11. Transfer potatoes to serving bowl and garnish with fresh cilantro.
12. Serve immediately with lime wedges for squeezing over top.

Golden and crispy with zesty lime cutting through the smoky chili heat, these potatoes deliver serious texture contrast. Pile them alongside grilled chicken or stuff into breakfast tacos for an instant upgrade—the bright acidity makes them dangerously addictive straight from the baking sheet.

Grilled Potatoes with Parmesan and Thyme

Viral-worthy grilled potatoes are about to become your new summer obsession. These crispy-edged wedges get showered with nutty Parmesan and fragrant thyme straight off the grill. Seriously, they disappear faster than you can say “seconds.”

Ingredients

– 2 lbs Yukon Gold potatoes, sliced into ½-inch wedges (or russet potatoes)
– 3 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt
– ½ tsp black pepper, freshly ground
– 2 tbsp fresh thyme leaves
– ½ cup grated Parmesan cheese
– 2 tbsp chopped fresh parsley, for garnish

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. Toss potato wedges with olive oil, salt, and pepper in a large bowl until evenly coated.
3. Arrange potatoes in a single layer on the grill grates.
4. Grill for 8 minutes, then flip each wedge using tongs.
5. Continue grilling for another 7-10 minutes until tender when pierced with a fork and crisp with char marks.
6. Sprinkle thyme leaves evenly over the potatoes during the last 2 minutes of grilling.
7. Transfer grilled potatoes to a serving platter.
8. Immediately shower with grated Parmesan cheese while hot.
9. Garnish with chopped fresh parsley.

Dive into these potatoes and you’ll find creamy interiors beneath crackly, cheese-crusted edges. The thyme infuses each bite with earthy aroma while the Parmesan adds salty umami depth. Serve them piled high alongside grilled steak or crumbled over a summer salad for maximum crunch.

Herbed Butter Foil Grilled Potatoes

Here’s your new favorite side dish—Herbed Butter Foil Grilled Potatoes. Hack your grill game with these crispy-edged, tender-centered spuds. Hit that smoky, herby flavor in under 30 minutes—perfect for busy weeknights or backyard BBQs.

Ingredients

– 1.5 lbs baby potatoes, halved (or Yukon Golds, cut into 1-inch chunks)
– 3 tbsp unsalted butter, melted (or olive oil for dairy-free)
– 2 tbsp fresh parsley, chopped (sub with 2 tsp dried parsley)
– 1 tbsp fresh rosemary, minced (or 1 tsp dried rosemary)
– 1 tsp garlic powder (not garlic salt)
– 1/2 tsp smoked paprika (adds depth; optional but recommended)
– 1/2 tsp black pepper, freshly ground
– 3/4 tsp kosher salt (adjust if using table salt)

Instructions

1. Preheat your grill to medium-high heat (400°F) with the lid closed for 10 minutes.
2. Halve 1.5 lbs baby potatoes lengthwise—keeping them uniform ensures even cooking.
3. In a large bowl, combine 3 tbsp melted butter, 2 tbsp chopped parsley, 1 tbsp minced rosemary, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp black pepper, and 3/4 tsp kosher salt.
4. Add the halved potatoes to the bowl and toss thoroughly until every piece is coated—this prevents dry spots.
5. Tear off a 24-inch long piece of heavy-duty aluminum foil and place the potato mixture in the center.
6. Fold the foil over the potatoes and crimp the edges tightly to form a sealed packet—steam buildup is key for tenderness.
7. Place the foil packet directly on the grill grates and close the lid.
8. Grill for 20–25 minutes, flipping the packet halfway through, until potatoes are fork-tender and slightly browned at the edges.
9. Carefully open the packet (watch for hot steam) and check for doneness—a knife should slide in easily.
10. Serve immediately from the foil or transfer to a platter.

Perfectly tender with crispy, smoky edges and a burst of fresh herbs. Pile them next to grilled chicken or crumble over a summer salad for a wow-factor side. They’re so good, you might skip the main dish entirely.

Cajun-Style Grilled Potato Foil Packs

Jazz up your grilling game with these flavor-packed foil packets. Chop potatoes, toss with bold Cajun seasoning, and grill to perfection. Get ready for smoky, spicy potatoes that steal the show at any cookout.

Ingredients

– 2 lbs russet potatoes, cut into 1-inch cubes (or Yukon Gold for creamier texture)
– 3 tbsp olive oil (or any neutral oil)
– 2 tbsp Cajun seasoning (adjust to spice preference)
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/4 cup chopped fresh parsley
– Heavy-duty aluminum foil

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. Cut 2 lbs russet potatoes into uniform 1-inch cubes for even cooking.
3. In a large bowl, combine potato cubes with 3 tbsp olive oil.
4. Add 2 tbsp Cajun seasoning, 1 tsp garlic powder, and 1/2 tsp smoked paprika to the bowl.
5. Toss everything thoroughly until potatoes are evenly coated with oil and spices.
6. Tear off four 12×12-inch squares of heavy-duty aluminum foil.
7. Divide the seasoned potato mixture evenly among the four foil squares.
8. Fold each foil square into a tight packet, sealing all edges completely to trap steam.
9. Place foil packets directly on the preheated grill grates.
10. Close the grill lid and cook for 25-30 minutes.
11. Carefully flip packets halfway through cooking using tongs.
12. Check doneness by carefully opening one packet—potatoes should pierce easily with a fork.
13. Remove packets from grill and let rest for 3 minutes before opening.
14. Sprinkle 1/4 cup chopped fresh parsley over the cooked potatoes.

Load up these smoky, tender potatoes alongside grilled sausages or stuff them into tacos. The crispy edges and spicy interior make every bite irresistible—perfect for backyard gatherings or weeknight dinners with bold flavor.

Mediterranean Grilled Potato Foil Packets

Unleash those Mediterranean vibes right on your grill with these flavor-packed foil packets. Transform humble potatoes into a vibrant side dish that screams summer entertaining. Get ready for minimal cleanup and maximum flavor payoff.

Ingredients

• 2 lbs baby potatoes, halved (or quartered if large)
• 1/4 cup olive oil (or any neutral oil)
• 3 cloves garlic, minced
• 1 lemon, juiced
• 1 tsp dried oregano
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped kalamata olives

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. Place halved baby potatoes in a large mixing bowl.
3. Pour olive oil over the potatoes and toss to coat evenly.
4. Add minced garlic, lemon juice, dried oregano, salt, and black pepper to the bowl.
5. Toss everything together until potatoes are well coated with seasonings.
6. Cut four 12×12 inch squares of heavy-duty aluminum foil.
7. Divide the potato mixture evenly among the four foil squares.
8. Fold the foil over the potatoes and crimp the edges tightly to create sealed packets. Tip: Leave some air space inside each packet to allow for steam circulation.
9. Place the foil packets directly on the preheated grill grates.
10. Close the grill lid and cook for 25-30 minutes.
11. Carefully open one packet after 25 minutes to check doneness – potatoes should be tender when pierced with a fork.
12. Remove all packets from the grill using tongs and let rest for 2 minutes. Tip: Be careful when opening packets as steam will escape.
13. Open each packet and transfer potatoes to a serving dish.
14. Sprinkle with chopped fresh parsley, crumbled feta cheese, and chopped kalamata olives. Tip: For extra flavor, garnish immediately so the heat helps melt the feta slightly.

Hearty potatoes emerge perfectly tender with crispy edges from the grill’s direct heat. The bright lemon and briny olives cut through the richness beautifully. Serve these straight from the foil packets for dramatic tableside presentation, or pair with grilled chicken for a complete Mediterranean feast.

Spicy Sriracha Honey Grilled Foil Potatoes

Ditch those boring side dishes forever. These foil-wrapped potatoes deliver explosive flavor with minimal effort—perfect for backyard grilling or oven roasting. Get ready for sweet heat that’ll have everyone asking for seconds.

Ingredients

– 2 lbs baby potatoes, halved (Yukon Gold works great)
– 3 tbsp olive oil (or any neutral oil)
– 3 tbsp sriracha sauce
– 2 tbsp honey
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/2 tsp salt
– 2 tbsp chopped fresh cilantro for garnish

Instructions

1. Preheat your grill to medium-high heat (400°F) or oven to 425°F.
2. Place halved potatoes in a large mixing bowl.
3. Whisk together olive oil, sriracha, honey, garlic powder, smoked paprika, and salt in a small bowl until fully combined.
4. Pour the sauce over the potatoes and toss thoroughly to coat every piece.
5. Tear off four 12×12-inch sheets of heavy-duty aluminum foil.
6. Divide the coated potatoes evenly among the foil sheets, placing them in the center of each piece.
7. Bring opposite edges of foil together and fold down twice to create a tight seal, then fold in the ends to form sealed packets.
8. Place foil packets directly on the grill grates or baking sheet.
9. Cook for 25-30 minutes until potatoes are tender when pierced with a fork through the foil.
10. Carefully open one corner of each packet to release steam away from your face.
11. Transfer potatoes to a serving bowl and toss with fresh cilantro.

Perfectly caramelized edges meet tender centers in every bite. The spicy sriracha balances beautifully with sweet honey—serve these alongside grilled chicken or pile them into breakfast tacos for an unexpected twist.

Bacon Ranch Grilled Potato Foil Packets

Ditch the boring side dishes and level up your grill game. These foil packets deliver crispy potatoes infused with smoky bacon and zesty ranch flavor. Perfect for backyard BBQs or easy weeknight dinners with minimal cleanup.

Ingredients

– 2 lbs baby potatoes, halved (or quartered if large)
– 6 slices thick-cut bacon, chopped (crispy varieties work best)
– 1/4 cup olive oil (or any neutral high-heat oil)
– 1 packet (1 oz) ranch seasoning mix (homemade or store-bought)
– 1/2 tsp garlic powder (adjust to preference)
– 1/4 cup chopped fresh chives (parsley works as substitute)
– Heavy-duty aluminum foil (prevents tearing)

Instructions

1. Preheat your grill to medium-high heat (400°F) for 10-15 minutes.
2. Chop 6 slices of bacon into 1/2-inch pieces using a sharp knife.
3. Halve 2 lbs of baby potatoes evenly to ensure uniform cooking.
4. Combine potatoes, bacon pieces, 1/4 cup olive oil, 1 packet ranch seasoning, and 1/2 tsp garlic powder in a large bowl.
5. Toss mixture thoroughly until all potatoes are evenly coated.
6. Tear four 12×12-inch sheets of heavy-duty aluminum foil.
7. Divide potato mixture equally among the four foil sheets.
8. Fold foil over potatoes and crimp edges tightly to form sealed packets.
9. Place packets directly on grill grates and close the lid.
10. Grill for 25-30 minutes, flipping packets halfway through cooking time.
11. Carefully open one packet to check doneness—potatoes should pierce easily with a fork.
12. Transfer packets to a heat-safe surface using tongs.
13. Open packets carefully to avoid steam burns.
14. Sprinkle with 1/4 cup chopped fresh chives before serving.

Just unwrap these golden-brown potatoes and savor the crispy edges against the creamy centers. The ranch seasoning creates a tangy crust while bacon adds smoky depth throughout. Serve directly from the foil for rustic outdoor dining or transfer to a platter topped with extra chives.

Grilled Potatoes with Pesto and Cheese

Grilled potatoes get a major glow-up with this flavor-packed recipe. Grab those spuds and transform them into crispy, cheesy perfection that’ll disappear in minutes. Get ready for the ultimate side dish that might just steal the show.

Ingredients

– 2 lbs baby potatoes, halved (Yukon Gold work great for creamy interiors)
– 3 tbsp olive oil (or any neutral high-heat oil)
– 1 tsp kosher salt (adjust based on your pesto’s saltiness)
– ½ tsp black pepper, freshly ground
– ½ cup prepared pesto (homemade or store-bought)
– 1 cup shredded mozzarella cheese (freshly shredded melts better)
– ¼ cup grated Parmesan cheese
– 2 tbsp chopped fresh basil for garnish

Instructions

1. Preheat your grill to medium-high heat (400-450°F) and oil the grates lightly.
2. Toss halved potatoes with olive oil, salt, and pepper in a large bowl until evenly coated.
3. Place potatoes cut-side down on the hot grill grates, arranging them in a single layer.
4. Grill for 12-15 minutes until bottoms develop deep grill marks and turn golden brown.
5. Flip potatoes using tongs and grill for another 10-12 minutes until tender when pierced with a fork.
6. Transfer grilled potatoes to a grill-safe baking sheet or cast iron skillet.
7. Dollop pesto evenly over the hot potatoes and stir gently to coat.
8. Sprinkle mozzarella and Parmesan cheeses evenly across the potatoes.
9. Close the grill lid and cook for 3-4 minutes until cheese is completely melted and bubbly.
10. Remove from heat and garnish with fresh basil before serving.

Melted cheese forms a golden blanket over pesto-kissed potatoes with crispy edges. The creamy centers contrast beautifully with the charred exterior, while basil adds freshness. Serve these straight from the skillet with grilled meats or pile them on toast for an epic open-faced sandwich.

Chipotle Lime Foil Roasted Potatoes

Packed with smoky heat and zesty brightness, these foil-wrapped potatoes deliver restaurant-quality flavor with zero cleanup. Toss everything together, seal tight, and let the oven work its magic while you prep the rest of your meal. Perfect for busy weeknights or effortless entertaining.

Ingredients

– 2 lbs baby potatoes, halved (or quartered if large)
– 3 tbsp olive oil (or any neutral oil)
– 1 tbsp chipotle powder (adjust for more/less heat)
– 1 tsp garlic powder
– 1 tsp smoked paprika
– Juice of 2 limes (about ¼ cup)
– 1 tsp salt
– ½ tsp black pepper
– 2 tbsp chopped fresh cilantro (optional garnish)

Instructions

1. Preheat your oven to 425°F.
2. Place halved baby potatoes in a large mixing bowl.
3. Drizzle olive oil over the potatoes and toss to coat evenly.
4. Sprinkle chipotle powder, garlic powder, smoked paprika, salt, and black pepper over the potatoes.
5. Squeeze fresh lime juice over the seasoned potatoes.
6. Toss everything until potatoes are uniformly coated.
7. Tear off a large piece of heavy-duty aluminum foil (about 18×24 inches).
8. Transfer the potato mixture to the center of the foil.
9. Bring the long sides of the foil together and fold down twice to create a tight seal.
10. Fold and crimp the short ends to completely enclose the potatoes.
11. Place the foil packet on a baking sheet to catch any potential leaks.
12. Roast in the preheated oven for 35-40 minutes.
13. Carefully open one end of the foil packet to check doneness—potatoes should be tender when pierced with a fork.
14. If needed, reseal and roast 5 more minutes until perfectly soft.
15. Transfer potatoes to a serving dish, scraping any crispy bits from the foil.
16. Garnish with fresh cilantro if using.
Golden and caramelized around the edges, these potatoes boast a tender interior that soaks up the smoky chipotle and bright lime. The foil steaming method creates a perfect balance of crispy and soft textures. Serve them alongside grilled chicken, stuff into breakfast tacos, or top with a fried egg for an instant flavor upgrade.

Conclusion

Convenient and delicious, these foil-wrapped grilled potato recipes offer endless possibilities for your next cookout. We hope you find some new family favorites to try! Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards for easy reference all season long.