Foil-Packet Grilled Potatoes with Garlic Butter and Parmesan

Steps

1. Step 1

   Heat the grill to medium, about 400°F, with the lid closed. Tear four sheets of heavy-duty foil, each about 16 inches long (two sheets per packet, so they don't tear or leak).

   10 min · 400°F

2. Step 2

   Slice the potatoes 1/4 inch thick, leaving the skins on, and put them in a large bowl.

   10 min

   • 2 lb Yukon Gold potatoes
3. Step 3

   Pour the melted butter over the potatoes and add the garlic, thyme, salt and pepper. Toss with your hands until every slice is coated.

   • 4 tbsp unsalted butter
   • 4 cloves garlic
   • 1 tbsp fresh thyme leaves
   • 1 tsp kosher salt
   • 1/2 tsp black pepper
4. Step 4

   Stack two sheets of foil and pile half the potatoes in the middle in a flat, even layer. Bring the long sides up and fold them over twice to seal, then fold in the ends to close the packet, leaving a little air space inside. Repeat with the remaining foil and potatoes. Scrape any butter left in the bowl over the potatoes before sealing.

   5 min

5. Step 5

   Set the packets on the grill, close the lid and cook 15 minutes. Flip the packets with tongs and cook 15 minutes more, until a knife slides easily through a potato slice through the foil.

   30 min, hands-off

6. Step 6

   Move the packets to a platter or baking sheet and let them sit 5 minutes. Open carefully, cutting the top with scissors or a knife and standing back from the steam.

   5 min, hands-off

7. Step 7

   Scatter the Parmesan and parsley over the hot potatoes and toss gently right in the foil, so the cheese melts into the butter. Taste and add more salt if needed, and serve from the packets.

   • 1/2 cup Parmesan cheese
   • 2 tbsp fresh parsley

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026