When the sun shines and the grill heats up, there’s nothing quite like gathering around for a delicious backyard feast. And when it comes to the perfect accompaniment for your summer spread, these Grilled Potato Packets are an absolute game-changer. Imagine tender, perfectly cooked potatoes, infused with aromatic shallots and fresh thyme, all kissed with a smoky char from the grill. This isn’t just a side dish; it’s a celebration of simple, wholesome flavors that complement any BBQ masterpiece. Forget the usual potato salad; these crispy, flavorful foil-packet potatoes are destined to become your new favorite summer tradition.

The Ultimate Guide to Grilled Potato Packets: A Must-Have BBQ Side

There’s something magical about grilling. The smoky aroma, the sizzle, the promise of deliciousness – it all creates an unforgettable dining experience. And while meats often steal the show, a truly stellar side dish can elevate the entire meal. Enter Grilled Potato Packets with Shallots and Thyme: an incredibly versatile, effortlessly delicious, and surprisingly simple recipe that brings incredible flavor and texture to your outdoor cooking adventures. Whether you’re a seasoned grill master or just starting, these foil-wrapped potato treasures are guaranteed to impress.

Why You’ll Love These Easy Grilled Potato Packets

For years, these grilled potato packets have been a staple at our summer gatherings, and for good reason. They are more than just a convenient side; they’re packed with flavor and incredibly adaptable. Here’s why they’ll quickly become a favorite in your household too:

• Effortless Preparation: Most of the work is done before the potatoes even hit the grill, making last-minute cooking a breeze. The pre-cooking step ensures consistent tenderness and quick finishing on the BBQ.
• Crispy Perfection: The foil packet creates a steamy environment that cooks the potatoes through, while the direct heat from the grill allows them to brown beautifully, developing a irresistible crispy exterior.
• Customizable Flavors: While shallots and thyme are a classic combination, this recipe is a blank canvas. Experiment with different herbs, aromatics, and even a splash of your favorite vinegar or citrus for endless variations.
• Minimal Cleanup: Cooking in foil packets means virtually no mess to clean up afterward. Simply discard the foil, and you’re left with perfectly cooked potatoes and less fuss.
• Perfect for Any Occasion: From casual weeknight dinners to large backyard parties, these potato packets are a crowd-pleaser that pairs wonderfully with just about any grilled protein.

The Secret to Perfect Grilled Potato Packets: Choosing Your Potatoes

The type of potato you choose plays a significant role in the texture and overall success of your grilled packets. While many varieties can work, opting for the right kind will give you the best, most consistent results. For Grilled Potato Packets, we highly recommend waxy or all-purpose potatoes over starchy varieties.

Waxy potatoes, such as new potatoes, red potatoes, or Yukon Golds, have a lower starch content and hold their shape beautifully when cooked. This prevents them from becoming mushy in the foil packet, ensuring each piece is tender on the inside and has a delightful bite. New potatoes, with their thin skins, are particularly fantastic as they don’t require peeling, saving you precious prep time. Just a good scrub and they’re ready to go.

Yukon Golds are another excellent choice, offering a creamy texture and buttery flavor that perfectly complements the rich seasonings. Their medium starch content allows them to hold together well while still developing a lovely crispness. If you’re using larger potatoes, simply slice them into uniform, half-inch thick pieces. Consistency in size is key for even cooking, so make sure all your potato pieces are roughly the same size to ensure they cook at the same rate.

Avoid starchy potatoes like Russets, which are best for baked potatoes or mashed dishes. Their high starch content means they tend to fall apart and become mealy when boiled and then grilled, which is not what we’re aiming for in a grilled packet. Stick to new potatoes or Yukon Golds for that ideal combination of tenderness and structure.

Essential Ingredients and Flavor Boosters for Your Foil Packet Potatoes

The beauty of these foil packet potatoes lies in their simple yet potent flavor profile. A few key ingredients come together to create a side dish that’s rich, aromatic, and deeply satisfying.

• Olive Oil: This forms the base, coating the foil and helping to prevent sticking while adding a fruity, robust flavor.
• Butter: Dabs of butter strategically placed over the potatoes melt into every crevice, creating a luxurious richness and encouraging that coveted golden-brown crispness. Salted butter is a personal favorite, adding an extra layer of seasoning.
• Aromatics (Shallots or Onions): Thinly sliced shallots are preferred for their delicate, sweet, and pungent flavor, which softens beautifully as they cook. Red onions or sweet onions are also excellent alternatives, providing a similar savory depth.
• Fresh Herbs: Thyme is the star here, offering an earthy, slightly lemon-peppery note that pairs wonderfully with potatoes. However, don’t hesitate to substitute or add other fresh herbs like rosemary (especially good with potatoes), oregano, or even a touch of finely chopped chives.
• Balsamic Vinegar: A good drizzle of aged balsamic vinegar adds a subtle tang and a touch of sweetness, cutting through the richness of the butter and potatoes and elevating the overall flavor.
• Seasoning: A generous sprinkling of kosher salt is absolutely imperative. Just like mashed potatoes without salt can be bland, grilled potatoes need proper seasoning to truly shine. Freshly ground black pepper adds a warm, spicy kick.

Mastering the Grill: Charcoal vs. Gas and Pre-Cooking for Success

Grilling these potato packets can be done on either a charcoal or a gas grill, but understanding the nuances of each can help you achieve perfect results every time. My partner, for example, is a charcoal enthusiast, though sometimes his heat management skills swing between “not hot enough” and “incineration!” This is precisely why the pre-cooking step for the potatoes is so crucial.

The Importance of Pre-Cooking: Potatoes, especially when cut thicker, take a significant amount of time to cook through. By par-boiling or steaming them until tender before they hit the grill, you ensure that they are already mostly cooked. This drastically reduces the time needed on the grill, allowing you to focus on developing that beautiful crispy exterior and caramelizing the shallots, rather than worrying if the interior is still raw. It also prevents the potatoes from burning on the outside before they’re done inside, a common pitfall with high-heat grilling.

Charcoal Grill Considerations: If you’re using a charcoal grill, aim for a medium-high heat. Once the coals are ash-gray, arrange them for indirect heat – typically by pushing them to one side or around the perimeter of the grill. This allows the potatoes to cook gently without direct exposure to the most intense heat, preventing scorching while still allowing them to brown. The smoky flavor imparted by charcoal is a fantastic bonus.

Gas Grill Considerations: For a gas grill, preheat to medium heat (around 350-400°F). For indirect cooking, turn off one or more burners and place the potato packets over the unlit section. Close the lid and let the ambient heat work its magic. This method offers excellent temperature control and consistent results.

Tips for Achieving Crispy Perfection

The goal is a tender potato with beautifully browned, slightly crispy edges and perfectly softened shallots. Here’s how to get there:

• Don’t Overcrowd: Spread the potatoes in a single layer within the foil packet. Overlapping too much will steam them rather than allow them to brown.
• Seal Tightly: Ensure your foil packet is well-sealed to trap steam and flavors. A double fold on the seams works best.
• Cook Indirectly: As mentioned, indirect heat is your friend. It ensures even cooking and prevents burning.
• Check for Doneness: After about 15-20 minutes, carefully open a packet (watch out for steam!) and check a potato. It should be tender, and the shallots translucent. If you desire more browning, you can open the packet fully for the last few minutes, placing it over direct heat for a quick sear, but monitor closely.
• Oven Finish (Optional): If your grill isn’t cooperating, or if you prefer to prep ahead, you can cook the packets in a preheated 350°F oven for about 30 minutes until tender, then finish them on the grill for that smoky flavor and crisp texture.

Versatile Variations for Your Potato Packets

While shallots and thyme are a winning combination, these grilled potato packets are incredibly adaptable to your taste and what you have on hand. Here are a few ideas to spark your creativity:

• Herb Swaps: Replace thyme with fresh rosemary, dill, oregano, or a mix of Italian herbs. Chopped fresh parsley or chives added at the end also provide a lovely fresh finish.
• Spice It Up: Add a pinch of smoked paprika for a smoky depth, garlic powder or thinly sliced garlic cloves for a pungent kick, or a dash of chili flakes for a touch of heat.
• Cheesy Goodness: Stir in some grated Parmesan cheese or shredded cheddar during the last few minutes of cooking, allowing it to melt into the hot potatoes.
• Add More Veggies: Thinly sliced bell peppers (any color!), zucchini, cherry tomatoes, or corn kernels can be added to the packets for extra flavor, color, and nutrients.
• Citrus Brightness: A squeeze of fresh lemon juice over the finished potatoes can add a delightful zesty lift.

Serving Suggestions & Pairings

These crispy grilled potatoes are the quintessential summer side. They pair beautifully with almost any grilled protein, making them a versatile choice for any BBQ menu. Serve them alongside:

• Grilled steaks or beef tenderloin
• Juicy grilled chicken breasts or thighs
• Flaky grilled fish, such as salmon or cod
• Classic hamburgers or gourmet veggie burgers
• Smoked ribs or pulled pork

For a complete meal, add a simple green salad or some grilled vegetables like asparagus or bell peppers. The earthy, savory notes of the potatoes, shallots, and thyme provide a perfect balance to richer meats and a comforting counterpoint to lighter dishes.

Easy Cleanup: The Magic of Foil Packets

One of the unsung heroes of this recipe is the humble aluminum foil packet. Cooking in foil offers several advantages that contribute to both delicious results and an easier cooking experience. The packets trap steam, helping the potatoes cook evenly and absorb all the wonderful flavors of the butter, olive oil, shallots, and herbs. Moreover, they keep everything contained, preventing small pieces from falling through the grill grates and minimizing flare-ups. Best of all, once dinner is done, simply discard the foil, and your cleanup is virtually nonexistent – leaving you more time to enjoy the company and the beautiful summer evening.

More Irresistible Potato Recipes to Explore

If you’re a fellow potato enthusiast, you’ll love exploring these other fantastic ways to prepare this versatile vegetable:

• How to Bake a Potato from Bless This Mess
• Twice Baked Potatoes from That Skinny Chick Can Bake
• Mashed Potato Casserole from Crunchy Creamy Sweet
• Hasselback Potatoes with Parmesan and Thyme from That Skinny Chick Can Bake
• Oven Roasted BBQ Potatoes from Valerie’s Kitchen

Kitchen Tools for Effortless Grilling

Having the right tools can make all the difference in the kitchen, especially when preparing dishes like these grilled potato packets:

• Wusthof Classic 6-inch Wave Knife: Perfect for slicing potatoes and shallots with ease.
• Heavy Duty Aluminum Foil: Essential for creating sturdy, leak-proof packets.
• Emile Henry Oil Cruet: A beautiful and practical way to store and dispense your olive oil (a true investment piece that looks great on the counter!).

The Recipe:

Grilled Potato Packets with Shallots and Thyme

Prep Time
10 minutes

Cook Time
20 minutes

Total Time
30 minutes

Yield
6 servings

A simple, delectable, and highly customizable accompaniment to any grilled meal, offering tender potatoes with a delightful crispy finish and aromatic flavors.

Ingredients

• 1 ½ pounds new potatoes, cooked in salted water until tender, drained and cooled
• 2-3 tablespoons butter, at room temperature
• 1-2 shallots, outer peel removed and sliced very thin
• 2 tablespoons olive oil
• ½ teaspoon kosher salt, or to taste
• Freshly ground black pepper
• 1 tablespoon aged balsamic vinegar
• Sprigs of fresh thyme (or rosemary)

Instructions

1. Prepare your foil: Lay out a large sheet of heavy-duty aluminum foil on your workspace, or use a few smaller sheets if preferred. Take about 1 tablespoon of the softened butter and generously smear it over the central area of the foil. This helps prevent sticking and adds flavor.
2. Arrange and season potatoes: Once the pre-cooked potatoes have cooled slightly, cut them in half or into uniform slices. Spread these potato pieces evenly in a single layer over the buttered foil. Season them generously with kosher salt, freshly ground black pepper, and scatter a few sprigs of fresh thyme over them.
3. Add liquids and remaining butter: Drizzle the potatoes with olive oil, ensuring they are lightly coated. Follow with a tablespoon of aged balsamic vinegar for a touch of tangy sweetness. Finally, dot the remaining softened butter in small pieces over the potatoes and shallots.
4. Seal the packet: Carefully fold the aluminum foil over the potatoes, bringing the edges together. Crimp the edges tightly to create a secure, sealed packet. Ensure there are no gaps for steam to escape.
5. Grill to perfection: Place the sealed potato packet over indirect heat on your preheated grill (medium heat, about 350-400°F). Grill for approximately 15-20 minutes, or until the potatoes are beautifully browned and the shallots are tender and cooked through. The exact time may vary depending on your grill’s heat. For added convenience, you can partially cook the packets in a 350°F oven for about 30 minutes, then finish them on the grill for that signature smoky flavor and crispness.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:
Calories: 228
Total Fat: 11g
Saturated Fat: 5g
Trans Fat: 0g
Unsaturated Fat: 6g
Cholesterol: 18mg
Sodium: 287mg
Carbohydrates: 28g
Fiber: 3g
Sugar: 3g
Protein: 4g

How Much Did You Love This Recipe?

We’d love to hear your thoughts! Please leave a comment on the blog or share a photo of your delicious creation on Pinterest.