Have your grill on? Make tender grilled rosemary potatoes in foil packets for an effortless and flavorful side dish. Perfect with steak, salmon, fish, or chicken!
Don’t you just love those little baby potatoes? Whoever thought of marketing those little gems is a genius. About the size of a cherry tomato, they’re ready to eat in no time and have so much flavor. They’re always my go-to.
And wouldn’t you agree that they look kind of fancy on a plate, especially dressed up with a glistening coat of olive oil and fresh herbs?
Grilled potatoes with rosemary are super easy to make. With only five ingredients (and that includes salt and pepper!), you won’t be slaving in the kitchen for hours with this recipe. And no dishes to wash, not even one! A perfect summer recipe, wouldn’t you say?
About these grilled potatoes:
There’s not a lot to say about grilled potatoes except that you’ll love them!
I like to use the baby potatoes that are available in grocery stores but if you can’t find those, feel free to use any other kind of tender skinned new potato. Other choices would be fingerling potatoes, redskin potatoes, or Yukon gold potatoes. Those little purple potatoes would be fun, too. Or mix a few kinds together!
If the potatoes are large, cut them into approximately one inch squares. Make sure the potatoes are clean and dry.
Spread a sheet of heavy duty foil (or two sheets of regular foil) on your work surface. Place the potatoes in the middle, drizzle on olive oil, and sprinkle with fresh (or dry) rosemary, salt and pepper. Toss or stir to coat all sides of the potatoes.
Bring the sides of the foil up and around the potatoes, folding to seal. Seal the ends as well. You want to make sure all the steam stays captured inside your foil packet. Your herbed potatoes are ready to grill!
Place the foil packet right on the grill grates and grill for 25-30 minutes or until the potatoes are tender. Remove the packet from the grill with mitts or large tongs. Open the packet really carefully–there’s hot steam inside that could burn you if you’re not careful.
Enjoy grilled rosemary potatoes with grilled salmon. Did you know that you can also grill salmon in a foil pack? Wow, how easy can you get? Grilled chicken would be perfect, too. Use one of these eight chicken marinades to jazz up plain chicken. I love grilled zucchini, too!
While you have the grill on, try grilling some peaches for this grilled peach and mascarpone ice cream from A Grill for all Seasons….yum!
How to make these foil-pack potatoes your own:
- Too rainy or cold to grill? No problem, make foil-pack potatoes in the oven. They’ll taste pretty much the same. Preheat the oven to 400°F and proceed with the recipe as directed.
- Add garlic and chives for really flavorful potatoes. Experiment with different herbs: basil, oregano, parsley, or sage would be good choices. My mom likes to add lemon balm because it’s a prolific grower in her garden and adds perfect lemony flavor.
- Only have canned potatoes? They won’t be quite as good but would still work. Shorten the grilling time.
- Want crispier potatoes? Try these seasoned grilled potatoes.
Storage and Reheating Tips
Wrapped well, grilled potatoes should last up to four days in the fridge. Reheat gently in the microwave, or rewrap in foil and put them back on the grill for 10 minutes or so to reheat. (I love having them for breakfast!)
Try slicing grilled potatoes and fry them with chopped onions for delicious American fries.
Other irresistible potato recipes:
Don’t you just love potatoes in any shape or form? Here’s more yummy recipes for you to try:
- Learn how to make Crispy Roasted Potatoes in the oven
- Garlic Roasted Potatoes with paprika
- Rosemary Roasted Potatoes
- Dill Roasted Potatoes with Lemon
- How to Make Baked Potatoes or try quick Instant Pot Baked Potatoes
- Instant Pot Mashed Potatoes or Mashed Potatoes in the Slow Cooker
- Air Fryer French Fries
- Stovetop Scalloped Potatoes
- 1 ½ lb. baby potatoes, washed and dried (or potatoes, cut into 1 inch chunks)
- 1 tablespoon olive oil
- 1 teaspoon crushed dried rosemary (or 1 tablespoon chopped fresh rosemary)
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- Preheat grill to medium heat (350°-400°F). Place potatoes, oil, rosemary, salt, and pepper on a large sheet of heavy duty foil (or double layer of foil) and toss to coat all the potatoes with oil and seasonings.
- Close foil around potatoes, creating a tight seal.
- Grill for 25-30 minutes or until potatoes are tender.
- Remove from grill and carefully open foil packet. Steam will be hot so be cautious.
- Serve immediately.
- Wrapped well, grilled potatoes should last up to four days in the fridge. Reheat gently in the microwave, or rewrap in foil and put them back on the grill for 10 minutes to reheat.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: Ben loves these, and he also loves the leftovers for breakfast the next day.
Changes I would make: None at all.
Difficulty: VERY easy.