If you’ve never tried to make grilled potatoes, then I am so excited to share this recipe! I’ll show you how just how easy it is to make a foil packet so you can cook them right on the grill. I went a step further today (for a big flavor boost) and tossed them with a mustard and maple dressing to make an easy side dish for summer.

a white bowl with grilled potatoes in it with a couple of grilled scallions on the side and chive blossoms on the white table

I originally shared this recipe on May 16th, 2014. This post contains affiliate links. 

We Love Grilled Potatoes in Foil with Maple and Mustard

My mother-in-law introduced me to the magic of foil-grilled potatoes more than a decade ago and I have never looked back! I was so excited to have another way to enjoy potatoes in the summer besides potato salad. This recipe takes the flavors up a level with a tangy, sweet and savory Maple Mustard sauce and grilled green onions! Serve it with grilled meat, vegetables or chicken.

Ingredient Notes for Maple Mustard Grilled Potatoes

What are the best potatoes for grilling?

The best kind of potatoes for grilling are thin-skinned waxy potatoes. I used small yellow and red skinned potatoes that I cut in half. They were only about 1 1/2 to 2 inches in diameter and I cut them in half. If you have larger potatoes, simply cut them into 1-inch to 1 1/2-inch pieces.

  • Potatoes: You’ll need three pounds of small red, gold or blue potatoes. Make sure they are clean and dry and then cut into 1 to 1 1/2 – inch chunks.
  • Extra-virgin olive oil
  • Salt and Pepper
  • Apple cider vinegar: for the dressing/sauce. It balances the sweet maple and makes the texture thin enough so that it glazes the grilled potatoes.
  • Pure maple syrup: for the sauce. Honey works instead if you do not have real maple syrup.
  • Coarse grain mustard: You can use brown deli mustard if you cannot find coarse grain or whole grain mustard.
  • Green onions or scallions: You can also use ramps (wild leeks) when in season. Make sure they are trimmed and cleaned.

How To Make Grilled Potatoes

Step 1: Set Up Grill

Gas Grill

I have a three burner Weber Gas Genesis Grill. I like to preheat my grill to high but as soon as I add the packets, I turn it down to “medium.” I always grill with the lid closed unless otherwise noted.

Charcoal Grill

If you use a charcoal grill use 3/4 of a charcoal chimney and check the heat with the lid thermometer for 350 to 400 degrees F. I love the natural wood charcoal, but it burns too hot and fast for this recipe so I recommend briquettes or at least a blend here. If your grill doesn’t have a lid thermometer, use this charcoal grilling guide to make sure your grill is at medium heat.

You can also control the heat of a charcoal grill by dampening the vents. Less air will make the temperature drop.

Step 2: Make The Potato Packets

Once you turn your grill on (or set up the charcoal chimney) you can build your foil packets.

  • Lay the two layers of foil (each two feet long) on your work surface.
  • Coat the foil with cooking spray.
  • Pile half of the potatoes (coated with oil and salt) on one side of the potatoes leaving an edge around them.
  • Fold the foil in half covering up the potatoes.
  • Crimp the edges to create a long packet about 8-inches by 10-inches.
  • Transfer them to a baking sheet for easy transport out to the grill.

Step 3: Grill Potatoes in Foil Packets

  • Set the packets directly on the grill and cover the grill.
  • Let it grill for about 10 to 15 minutes.
  • Using an oven mitt and tongs, flip the potato packets over. (Note: they may pouf up, and that’s okay! That’s just from the steam they create as they cook.)

Step 4: Make Grilled Scallions

  1. To make them simply brush the scallions with oil and grill them for just a minute or two on each side. The key is to get nice charring without letting the ends burn to papery crisps!
  2. You know how I just said I always close the lid when I grill? Well I am going to completely contradict myself, because when I grill scallions I leave the lid open and watch them like a hawk!
  3. Once they come off the grill, simply chop them up to add to the grilled potatoes.

Step 5: Toss with Maple Mustard Sauce

Whisk the dressing ingredients in a bowl. Add a bit of oil for richness and salt and pepper for seasoning. Then add the hot potatoes and chopped grilled scallions directly to the bowl and toss everything to combine it. Serve these grilled potatoes hot, warm or room temperature.

overhead of two bowls with grilled potatoes and a ceramic crock with whole grain mustard in it

Variations To Try

  • Instead of maple mustard glaze serve the grilled potatoes with ketchup or Greek Yogurt Ailoi.
  • Use honey instead of the maple for a honey mustard sauce.
  • Serve the maple sauce on the side as a dipping sauce instead of a glaze.
  • Omit the green onions if your family is not a fan.
  • Add crumbled cooked bacon when tossing with the glaze

What To Serve With This Recipe

These potatoes are super versitile so you can really get creative when planning out your menu.

Leftovers, Make Ahead and Reheating

Prep Ahead

The scallions can be grilled and chopped one day in advance. The dressing can be made 1 week in advance. The potatoes must be cut right before grilling as they should not be refrigerated before grilling.


Store leftovers in a large bowl covered with plastic wrap or store in an airtight container up to three days.


So if you want to make it in advance you’ll need to reheat it.

  • To easily reheat it in the microwave, place in a microwave-safe bowl and cover it with parchment. Microwave on high power, stirring once until the potatoes are steaming hot. This takes about three to four minutes for a whole batch in a 1200-watt microwave.
  • I do not recommend reheating on the grill because the glaze will caramelize too much and the potatoes will take a long time to heat through.
  • To reheat in the oven transfer the maple mustard-coated potatoes and scallions to a casserole dish and cover with foil. Bake at 325 degrees F for 25 minutes, or until steaming hot. If maple mixture starts to darken add 1 tablespoon water to the baking dish.
grilled potatoes in a white bowl with a small wooden cutting board with the grilled green onions on it

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
a white bowl with grilled potatoes in it with a couple of grilled scallions on the side

Foil Packet Grilled Potatoes with Maple Mustard Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 9 reviews


This easy foil packet-grilled potato recipe incorporates grilled scallions and a maple mustard dressing for a big flavor boost! Serve them as a healthy summer side dish.


Units Scale
  • 3 pounds small potatoes, cut into 1 to 1 1/2 – inch chunks
  • 6 1/2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon salt, divided
  • 4 teaspoons cider vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon coarse grain mustard
  • Freshly ground pepper, to taste
  • 2 bunches scallions, trimmed and cleaned


  1. Preheat grill to medium.
  2. Toss potatoes, 2 teaspoons oil and ¼ teaspoon salt in a large bowl. Cut four two feet long sheets of foil. Spread two out on work surface forming a double layer of foil. Coat foil with cooking spray. Spread half of the potatoes out on one side of the foil. Fold and seal the foil into a packet about 8 by 10-inches big. Repeat with the other double layer of foil, cooking spray and the remaining potatoes. Place packets on grill and cook until the potatoes are tender, turning and rotating packets occasionally, 35 to 45 minutes total.
  3. Meanwhile, whisk 4 teaspoons oil, the remaining ¼ teaspoon salt, vinegar, maple syrup, mustard and pepper in the bowl.
  4. Carefully open potato packets and toss potatoes with the dressing. Allow to cool while you prepare the scallions.
  5. Brush the remaining ½ teaspoon oil over the scallions with a pastry brush. Grill scallions quickly turning frequently, until wilted and starting to char in spots, 2 to 4 minutes. Chop into small pieces. Add chopped scallions to the potatoes and toss to coat. Serve warm.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Side Dish
  • Method: Grilling
  • Cuisine: American


  • Serving Size: 3/4 cup
  • Calories: 230
  • Fat: 11 g
  • Saturated Fat: 2 g
  • Carbohydrates: 26 g
  • Fiber: 5 g
  • Protein: 5 g
grilled potatoes with text