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.
I originally shared this recipe on May 16th, 2014. This post contains affiliate links.
I actually didn’t ever know about grilling potatoes until 7 or 8 years ago. My mother in law served them to me at their cottage up in Quebec. They had us up for the weekend, and she made a delicious dinner almost entirely on the grill. She showed me how easy it was to make a foil packet and to just have a little patience (it took much longer to cook them through than I thought.)
I was so excited to have another way to enjoy potatoes in the summer besides potato salad. I mean I love using my oven to make roasted potatoes and oven fries in the winter, but in the summer turning on the oven is such a drag! Who wants to heat up the house even more? Not me!
In the following months I experimented with grilling potatoes in foil at home and I learned some tricks to get tender results, and lots of flavor!
Best Potatoes For Grilling
There are two main kinds of potatoes: Waxy and Floury.
Waxy potatoes are those with thin skin and silky smooth flesh. Common types of waxy potatoes are red, white, purple or gold skinned. These potatoes are best for moist heat cooking such as steaming and boiling (for mashed potatoes.)
Floury potatoes are those with thick rough skin and fluffy insides. The most popular floury potato is the Russet. These potatoes are best for dry heat cooking method such as baking.
Which Potatoes To Use For Grilled Potatoes
The best kind of potatoes for grilling are waxy potatoes since these grilled potatoes are cooked in a foil packet, where they steam. So technically this is a moist cooking envirnment.
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.
Tips For Grilled Potatoes in Foil
Instead of trying to cook potatoes directly over the flame, nestling them into foil packets helps them to steam and soften as they brown on the outside. They won’t be dry and they come out perfectly every time. Here’s my top tips for getting great results.
Use two layers of Foil
To form an extra layer of protection so the potatoes have a little bit of insulation from the fire, I use two layers of foil. You can also use heavy duty aluminum foil if you want.
Double The Length of The Final Packet:
You’ll want extra long pieces (about 24-inches long.) This will seem super long, but the final packet will be less than half as long. That’s becuase you’ll end up folding the foil in half. Plus you’ll also have to crimp the edges of the foil to seal it shut.
Set The Foil On The Work Suface:
To begin, just rip off the two two foot long lengths of foil and set them on your work surface.
To Prevent The Potatoes From Sticking To The Foil
Spray Foil with Cooking Spray
One of the tips my Mother in Law shared with me that first time I had grilled potatoes was that they tend to stick to the foil. To prevent that from happening I coat the top layer of the foil with cooking spray before I add the potatoes.
Coat Potatoes with Oil
- For added insurance, I also coat the potatoes with oil. Some grilled potatoes recipes will have you add in other seasonings such as garlic at this point, but I find it to be more fool proof to wait and add the seasoning at the end so that it doesn’t burn.
- I do add in some salt at this point though. Because salt doesn’t burn, obviously.
Don’t Overcrowd the packets
- It is important not to overcrowd the potato foil packets. This is important because it will ensure the potatoes steam until they are tender and still brown nicely.
- Potatoes are heavy, so smaller packets also makes it easier to flip them without the packets busting open at the seams.
- For three pounds of potatoes two packets (each about 10-inches long) does the trick nicely.
Use Medium Heat
Potatoes tend to brown quickly on the grill, so it is important that they have enough time to soften through before they get too dark. Grilling over a medium hot fire will keep them from darkening too much.
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.
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.
Add Flavor at the End To Prevent Burning
As I said, flavorings like herbs and garlic will burn if you add them to the packets.
Remember, it takes more than 30 minutes to cook the potatoes through, so in that time the garlic and herbs would be blackened and bitter. Instead, add the flavor in at the end.
- Today I grilled up some scallions super quickly and chopped them.
- I also made a sweet and savory maple mustard dressing to jazz up the flavors too! get ready to drool because the hot potatoes will soak up all those yummy flavors!
How To Make Grilled Potatoes
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.
How To Grill Potato in Foil
- 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.)
How Long To Grill Potatoes
How Long To Grill:
Grill them for a total of 35 to 40 minutes (go on the long side if you have cut your potatoes into 2-inch pieces.)
To Check For Doneness:
If you are not sure if they are done, you can check them by sliding the packet onto your baking sheet, and carefully opening the packet. Test to see if they are tender with a fork. If not, just roll the seam up and return the packet to the grill.
If your packet busts open, no worries!
Just slide the packet onto your baking sheet, and re-crimp the edges before returning the packet to the heat.
Grilled Scallions (or Ramps)
Now my friends, is where we take that blank canvas of delicious roasty toasty grilled potatoes and we add in a super duper lot of flavor!
Today I used grilled scallions, or as they’re known in Latin grilling culture they’re called cebollitas asadas. I love to make them at this time of year. (I am growing five rows of scallions in my garden so I can make them!)
I also make this in the springtime with local Ramps which are wild leeks. They grow all along the creek and river banks here and they’re one of the first green things we get to enjoy in the spring. Follow the same instructions using ten trimmed and cleaned ramps instead.
- 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!
- 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!
- Once they come off the grill, simply chop them up to add to the grilled potatoes.
Maple Mustard Dressing
To give this grilled potato recipe even more awesome flavor and to add a Vermont twist, I added in Maple syrup. We have our own small batch maple syrup business, and I even wrote a cookbook about maple syrup, so I happen to be partial to it.
To balance the sweetness of the maple, I used whole grain mustard and a little apple cider vinegar. You can read more about why I am obsessed with apple cider vinegar here in my recipe for Apple Cider Vinaigrette.
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.
Steps To Make This Recipe
How To Make This Recipe In Advance
This recipe is best when served hot or warm or even room temperature.
I am not a fan of it served cold. The texture of the potatoes is too hard when the potatoes are cooked and then refrigerated.
To Make 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.
Left Overs and Reheating
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 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 recomend 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.
What To Serve With These Grilled Potatoes
These potatoes are super versitile so you can really get creative when planning out your menu.
- Start the meal off with a bang with these Jalapeno Poppers!
- I like the idea of having them with this classic Rosemary Garlic Grilled Pork Tenderloin as the main course. Maybe a platter of Heirloom Tomato Salad to round out the meal.
- The classic sweet and smoky flavors of this Barbecue chicken will be great with the maple mustard dressing.
- If you’re having company these Shrimp Kebabs are nice to skewer in advance and the flavors would work well with the potatoes.
- If you’re wanting a cool crunch my creamy Classic Healthy Coleslaw would be a nice compliment.
- Lately we have been obsessing over the big flaovrs in this Texas Caviar and also my Moroccan Carrot recipe. Either would be nice as part of this summer meal.
- For dessert make up a batch of these One Bowl Brownies or you could do these Sweet Potato Blondies. For an indulgent treat these butterscotch blondies sound amazing!!
Thanks so much for reading! If you make this recipe, please come back here to the blog and comment and leave a star rating below! I would love to hear from you!
This easy grilled potatoes recipe incorporates grilled scallions and a maple mustard dressing for a big flavor boost! Serve them as a healthy summer side dish.
3 pounds small potatoes, cut into 1 to 1 1/2 – inch chunks
6 ½ teaspoons extra-virgin olive oil
½ 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
- Preheat grill to medium.
- 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.
- Meanwhile, whisk 4 teaspoons oil, the remaining ¼ teaspoon salt, vinegar, maple syrup, mustard and pepper in the bowl.
- Carefully open potato packets and toss potatoes with the dressing. Allow to cool while you prepare the scallions.
- 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.
- Serving Size: 3/4 cup
- Calories: 230
- Fat: 11 g
- Saturated Fat: 2 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 5 g