Grilled Foil Packet Garlic Fingerling Potatoes are a solid side dish for grill nights, cookouts, and weeknight dinners when you want potatoes without turning on the oven.
You’ll need fingerling potatoes, olive oil, lemon juice, fresh oregano, fresh thyme, garlic, kosher salt, and black pepper.
The foil packet keeps the potatoes contained on the grill, so they cook with the garlic and herbs while you handle the rest of the meal.
Serve them with grilled chicken, burgers, steak, fish, or a big salad. They also work well for backyard BBQs because they don’t need much space and transfer right into a serving bowl.
This recipe is a nice option for healthy side dishes, summer grilling recipes, and bbq side dishes recipes.
A large bowl helps coat the potatoes evenly before grilling. Heavy-duty aluminum foil is useful here because it holds the potatoes and steam in place on the grill.
Why You’ll Love This Grilled Foil Packet Garlic Fingerling Potatoes
Grill-Friendly Side Dish
These potatoes cook in a foil packet, so they stay contained and don’t fall through the grill grates.
Made with Common Ingredients
You only need potatoes, olive oil, lemon juice, garlic, herbs, salt, and pepper.
Works with Many Main Dishes
Serve these potatoes with grilled chicken, burgers, steak, fish, or sandwiches.
Good for Cookouts
The foil packet makes this side dish easier to manage when the grill is already full.
Fresh Herb Taste
Oregano and thyme give the potatoes a fresh, savory taste without needing a long ingredient list.
Ingredient Substitutions
Fingerling Potatoes
Use small baby potatoes or petite gold potatoes if you don’t have fingerling potatoes. Cut larger ones in half so they cook evenly.
Fresh Oregano
Use dried oregano if fresh oregano isn’t available. Use about 2 teaspoons dried oregano in place of 2 tablespoons fresh.
Fresh Thyme
Use dried thyme if needed. Use about ¾ teaspoon dried thyme in place of 2 teaspoons fresh.
Extra Virgin Olive Oil
Use regular olive oil or avocado oil if that’s what you have.
Fresh Lemon Juice
Use bottled lemon juice in a pinch, but fresh gives a cleaner taste.
Kosher Salt
Use sea salt or table salt. If using table salt, start with less because it tastes saltier by volume.
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Grilled Foil Packet Garlic Fingerling Potatoes
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 1 pound fingerling potatoes washed, dried (about 24 potatoes)
- 2 teaspoon fresh lemon juice
- 2 teaspoon extra virgin olive oil
- 2 tablespoon fresh oregano
- 2 teaspoon fresh thyme
- 4 cloves garlic thickly sliced
- ½ teaspoon kosher salt
- ⅛ teaspoon fresh ground black pepper
Instructions
- Preheat the outdoor grill to medium-high heat.
- Tear off a 20-inch piece of heavy-duty aluminum foil. Coat the foil with cooking spray.
- In a large bowl, add the potatoes, olive oil, lemon juice, oregano, thyme, garlic, ¼ teaspoon kosher salt, and black pepper. Toss until the potatoes are coated.
- Place the potatoes down the center of the foil. Leave enough room around the edges to fold the foil into a packet.
- Fold in the sides to seal the packet. Fold the short ends over twice to seal. Fold in the sides to seal the packet. Leave a little room inside the packet for steam.
- Place the foil packet on the grill. Grill for 20 to 25 minutes, turning the packet a few times, until the potatoes are tender.
- Remove the packet from the grill. Carefully open the foil packet because hot steam will come out.
- Transfer the potatoes to a serving bowl.
- Sprinkle with the remaining ¼ teaspoon kosher salt.
- Add more black pepper, if desired.
- Toss gently.
- Garnish with fresh herbs, if desired.
Notes
Tips and Tricks
Use heavy-duty foil – Regular foil can tear when you turn the packet. Heavy-duty foil holds up better on the grill. Choose potatoes close in size – Potatoes that are about the same size cook more evenly. Check tenderness with a fork – The potatoes are done when a fork slides into the center without much pressure. Open the packet away from your face – Steam builds inside the foil packet and can be hot when opened. Add soft herbs after grilling – If using parsley or extra oregano as garnish, add it after grilling so it stays fresh.Storing and Reheating
Store in Refrigerator – Place leftover potatoes in an airtight container. Refrigerate for up to 4 days. Reheat on Stovetop – Place the potatoes in a skillet over low heat. Warm until heated through, stirring a few times. Reheat in Oven – Place the potatoes on a baking sheet. Warm at 350 degrees Fahrenheit until heated through. Reheat on Grill – Place the potatoes in a foil packet. Grill over medium heat until warm. Freeze – Freezing is not recommended because the potatoes may turn soft after thawing.Nutrition
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