Foil pack potatoes cooked on the barbecue or roasted in the oven with a buttery, herb and garlic dressing. Crack open these mouthwatering potatoes at your next gathering and everyone will want the recipe!

Foil pack potatoes

The smell of these little potatoes will hit you way before you've even caught a glimpse of them. Theres no holding back the aroma of dried rosemary slowly baking away whilst nestled in foil with garlic and butter. Once the foil is unwrapped its usually a matter of second before they're all gone.

Roasting or grilling potatoes and veggies really brings out the best flavour and there are so many fantastic ways of doing this. My favourite is is oven baked cauliflower cheese with a creamy homemade cheese sauce. For something a little less fattening; Honey glazed carrots and parsnips cooked on a tray in the oven until perfectly caramelised by the heat, perfect for Sunday dinner or even Christmas day. Or how about roasted Cauliflower salad, which is very popular at the minute. This roasted cauliflower salad is a great dish for serving up at a party or to make your working lunch a little more interesting.

Ingredients for foil pack potatoes

Baby potatoes
Olive oil
Dried rosemary
Fresh thyme
Whole garlic cloves
Sea salt
Butter
Fresh parsley

How to cook Potatoes in Foil Packets

Pre heat barbecue grill to medium or oven to 200 degrees C. Chop potatoes into bite sized pieces then place in a bowl and mix with oil, seasoning, whole garlic cloves and dried rosemary.
Transfer the potatoes to a piece of foil, around 70cm in length. Bunch the potatoes in the middle of the foil and on top place 3 sprigs of thyme and 15g of cubed of butter.
Bring the edges of the foil together and wrap.
Barbecue or roast for 40 minutes then remove from the grill or oven and open up the foil. Remove the thyme and add in more butter and seasoning then return to the grill or oven with the foil open.
Cook for a further 15 minutes or until golden brown then top with parsley and enjoy.

Can I cook foil packets in the oven?

Yes foil packets are perfect for oven cooking. Theres no need to prepare anything differently just place the foil pack on a tray before inserting into the oven.

Foil pack potatoes are the perfect side dish to your meat and 2 veg and so will go well with almost any meal. If you do have the Barbecue out then definitely pair this recipe up with a grilled porterhouse steak or how about grilled lamb chops with mustard, rosemary and garlic.

These potatoes are also great with a lighter salad option or even just on their own. So next time you're having a barbecue make sure you get a pack of these on the grill!

Other potato recipes ideas

📖 Recipe

Foil pack potatoes

By: Debbie Jones

Foil pack potatoes grilled on the barbecue or roasted in the oven with a buttery, herb and garlic dressing. Crack open these mouthwatering potatoes at your next gathering and everyone will want the recipe!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5

Cook Time 55

Total Time 1

Course Appetizer, party food, Side Dish, Snack, starter, sunday dinner

Cuisine American, British

Servings people

Calories 196.8 kcal

Ingredients

▢ 660 g Baby potatoes chopped into bite size pieces
▢ ½ tablespoon Olive oil
▢ 1 tablespoon Dried rosemary
▢ 3 Sprigs fresh thyme
▢ 7 Whole garlic cloves no need to peel
▢ Pinch of Sea salt and pepper
▢ 30 g Butter
▢ 20 g Fresh parsley

Instructions

Pre heat the barbecue to medium or oven to 200 degrees Chop the potatoes into bite sized pieces then place in a bowl and mix with oil, seasoning, whole garlic cloves and dried rosemary.
Transfer the potatoes to a piece of foil, around 70cm in length. Bunch the potatoes in the middle of the foil. Place 3 sprigs of thyme and half (15of cubed of butter on top of the potatoes.
Bring the edges of the foil together and wrap, ensuring a tight seal all around. If the width of the foil isn’t long enough to wrap properly then double wrap with second piece of foil in the opposite direction.
Place the foil directly onto the barbecue grill or if roasting place on a tray before inserting into the oven.
Grill or roast for 40 minutes then remove from the grill or oven and open up the foil. Remove the thyme and add in the rest of the butter and season again. Then return to the grill or oven with the foil open and cook for a further 15 minutes or until golden brown.
Top with parsley and enjoy!