Crispy Grilled Potatoes Recipe

Crispy grilled potatoes are the perfect recipe to add to countless meals! Thinly sliced potatoes paired with onion, and garlic, seasoned to perfection and grilled in a foil packet achieving a perfectly crispy outside and buttery tender soft inside. An easy summer side dish the whole family will love!

Course Grilling, Side Dish

Cuisine American

Keyword Crispy Grilled Potatoes Recipe, Foil Packet grilled potatoes

Prep Time 20

Cook Time 15

Servings servings

Calories 207kcal

Author Bon Appeteach

Equipment

Aluminum Foil

Ingredients

2-3 medium Russet Potatoes peeled and sliced thin (1/8th-1/4th inch thick)
2 tbsp Olive Oil
6 tbsp Butter Cold and diced into pieces
4 Garlic Cloves minced
1/2 cup Yellow Onion thinly sliced
1 tsp Salt
1 tsp Black Pepper

Instructions

Preheat the grill for medium-high direct heat, about 425-450 degrees F.
Prep the ingredients (except the potatoes so they don't brown). Slice the onion, minced the spices, gather the oil, butter, salt, and pepper.
Peel and thinly slice the potatoes around 1/8th-1/4th inch thickness. Use a mandolin set to the correct width or use a chef's knife by hand. Work cautiously and diligantly. If this takes more time to do by hand, keep the sliced potatoes in a bowl of cold water to prevent browning and dry them very very well before continuing to the next step.
Take two large sheets of foil and overlap them almost halfway. Place half of the cold butter (3 tbsp) across the center of the foil (where you will add the potatoes).
In a mixing bowl, add the sliced potatoes, onion, garlic, seasonings, and olive oil. Toss well to fully combine.
Add the potatoes in a single layer over the butter on the foil. It's ok if the potatoes slightly overlap. Make sure you have enough foil so you can close them up tightly. If you need to make two sets of foil packets, do so!
Before wrapping, top with the remaining cold butter across the top of the potato slices. Then tightly wrap the close the foil up around the potatoes crimping or rolling down the center seam to ensure a tight closure.
Place the foil packet of potatoes directly onto the grill grates and grill over direct heat for 10 minutes with the grill lid closed. Using a large spatula or high heat grill gloves, carefully and delicately flip the foil packet over to crisp the other side. Let it cook for another 10 minutes with the grill lid closed.
Transfer the foil packet to a baking sheet for easier transfer off the grill. Let rest 5-10 minutes before opening the foil.
Remove the potatoes from the foil and place on a platter or in a bowl. Occasionally, some potatoes may stick, use a spoon and carefully scrap if from the foil (these are the tastiest pieces in my opinion.
Serve as is or garnish with chives, fresh parsley or dill.

Notes

This potato recipe is flavorful and simple, but have fun mixing it up with different seasonings like smoky paprika or Italian seasoning. Mix in some parmesan cheese too if desired!

Nutrition