BBQ Potatoes in Foil (Crispy, Buttery, and So Easy on the Grill)

These BBQ potatoes in foil come off the grill with a golden, crispy edge and a soft, buttery center. They’re the kind of side dish that cooks itself while you focus on the burgers or chicken.

Just toss sliced potatoes with a simple spice mix, seal them in foil, and let the grill do all the work. No pots, no mess, and that smoky char you only get from a hot grate.

Why These Foil Packet Potatoes Work So Well

The foil packet steams the potatoes just enough to get them tender, then the direct heat of the grill caramelizes the bottoms into a golden crust. You get two textures in one bite without having to parboil a thing.

The seasoning is simple but garlicky and smoky, with enough butter to make each slice feel a little decadent. Because the packets are sealed, the potatoes soak up all that flavor instead of drying out.

It’s the side dish I turn to when I want something hearty with zero cleanup. You could dress it up with fresh herbs or a squeeze of lemon, but honestly, it doesn’t need anything extra.

Ingredients

• 2 lbs Yukon Gold potatoes, scrubbed and sliced 1/4 inch thick: the thin slices cook evenly and get crispy edges.
• 3 tbsp unsalted butter, melted: adds richness and helps browning.
• 1 tbsp olive oil: raises the smoke point and encourages crispness.
• 1 tsp garlic powder: use fresh minced if you prefer, but powder distributes evenly.
• 1 tsp smoked paprika: gives a subtle barbecue smokiness.
• 1/2 tsp kosher salt: more to taste after cooking.
• 1/4 tsp black pepper: freshly ground works best.

Variations / Substitutions

• Baby potatoes: use halved baby reds or creamers, no need to slice; they’ll take a little longer.
• Fresh herbs: toss in 1 tbsp chopped rosemary or thyme before sealing for an earthy note.
• Spicy version: add 1/4 tsp cayenne or a pinch of red pepper flakes with the paprika.
• Dairy-free: swap butter for a good vegan butter or extra olive oil; they still get crispy.
• Vinegar kick: a splash of apple cider vinegar after grilling adds brightness.

If you like these, you’ll want to try my Garlic Parmesan Sheet Pan Potatoes.

How To Make BBQ Potatoes in Foil

Step 1: Season and Seal the Potatoes

Preheat your grill to medium-high heat, around 400°F. In a large bowl, whisk together the 3 tbsp melted butter, 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Add the 2 lbs of sliced potatoes and toss until every slice is well coated.

The butter and oil will look a bit thin at first, but that’s fine—it’ll cling to the potatoes and help them brown. Lay out four 12-inch sheets of heavy-duty foil. Divide the potatoes evenly among them, piling the slices loosely in the center. Fold the foil over the pile and crimp the edges tightly to form sealed packets, leaving a little room for steam to circulate.

Step 2: Grill the Packets Over Direct Heat

Place the foil packets directly on the grill grates over medium-high heat. Close the lid and cook for 15 minutes. Within a few minutes you’ll hear the butter sizzling, which means the steam is building and the potatoes are cooking through.

After 15 minutes, the packets will be puffed with steam. That’s your cue that the potatoes are getting tender. Don’t open them yet—keep all that moisture inside for the next stage.

Step 3: Flip and Crisp the Bottoms

Using tongs and a spatula, carefully flip each packet over, trying not to tear the foil. Cook for another 10 to 12 minutes with the lid closed. This puts the potato slices that were on top directly against the hot foil, letting them caramelize and get crispy edges.

You’ll smell a deep, buttery aroma with a hint of char as the bottoms turn golden. To check, open a corner of one packet and pierce a potato slice with a fork; it should slide through easily and some spots will be brown and crusty.

Step 4: Serve Straight from the Foil

Transfer each packet to a plate. Open the foil carefully—watch for the burst of hot steam—and let the potatoes spill out, or serve them right in the foil for a rustic look. Spoon any melted butter and juices from the packet over the top.

These are best right off the grill, when the edges are crispy and the centers are soft. A little flaky salt and a squeeze of lemon at the table never hurts.

Tips for the Best Foil Packet Potatoes

• Use heavy-duty foil: or double up regular foil so the packets don’t tear when you flip them. A torn packet loses steam and the potatoes won’t cook as evenly.
• Cut the slices close to the same thickness: so they finish at the same time. A mandoline makes quick, even work of this, but a sharp knife and a steady hand do fine.
• Let them rest for a minute or two: after you take the packets off the grill. That brief rest finishes the steam-cooking and makes the potatoes even more tender inside.

Cook times vary by slice thickness:

Storing and Reheating Leftovers

• Refrigerate: cool the potatoes completely, then transfer to an airtight container. They’ll keep for up to 3 days.
• Reheating: spread the potatoes on a baking sheet and warm in a 375°F oven for 5 to 7 minutes, or rewrap in foil and put back on a medium grill for a few minutes. Avoid the microwave—it’ll steam them and soften the crispy edges.

What Goes Well With BBQ Potatoes in Foil

These potatoes are right at home next to anything with a little char. They soak up the juices from a grilled ribeye or a juicy burger, and the smoked paprika echoes the grilled flavor of chicken thighs. I also pile them beside pulled chicken sandwiches when I want a hearty plate that feels like a cookout.

Frequently Asked Questions

What’s the best potato for foil packet cooking?

Yukon Golds are ideal—they hold their shape well and turn creamy inside, while still developing a crisp edge. Russets work too, but they can get a bit fluffy and fall apart if sliced too thin.

Can I make these in the oven instead of on the grill?

Absolutely. Place the sealed foil packets on a baking sheet and roast at 425°F for about 25 minutes, flipping once halfway. They won’t get the same smoky char, but they’ll still be tender and buttery.

Can I prep the packets in advance?

You can toss the potatoes with the butter and spices and seal them in the foil up to 4 hours ahead. Keep the packets in the fridge. Let them sit at room temperature for 15 minutes before grilling so the potato slices aren’t ice-cold.

Can I add other vegetables to the packets?

Yes. Thinly sliced bell peppers, onion wedges, or small broccoli florets all work well. Add them in with the potatoes and extend the cook time by 5 minutes since they release extra moisture.

BBQ Potatoes in Foil Recipe

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Prep Time 10 minutes mins

Cook Time 27 minutes mins

Total Time 37 minutes mins

Servings: 4 servings

Calories: 280

Ingredients Method Notes

Ingredients

  

• 2 lbs Yukon Gold potatoes, scrubbed and sliced 1/4 inch thick
• 3 tbsp unsalted butter, melted
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Method

 

1. Preheat grill to medium-high, around 400°F. Whisk melted butter, olive oil, garlic powder, smoked paprika, salt, and pepper in a large bowl. Add sliced potatoes and toss to coat.
2. Lay four 12-inch sheets of heavy-duty foil on the counter. Divide potatoes among them, piling loosely in the center. Fold foil over and crimp edges tightly to form sealed packets.
3. Place packets on grill over direct heat, close lid, and cook 15 minutes. Carefully flip each packet and cook another 10–12 minutes, until potatoes are tender and edges are golden.
4. Transfer packets to plates. Open carefully and let the steam escape. Spoon any juices from the packet over the potatoes and serve immediately.

Notes

If your grill runs hot, check the potatoes a couple minutes early to avoid overbrowning. Let the packets rest for a minute after grilling—it finishes steaming the insides without overcooking.