Grilled Foil-Wrapped Potatoes With Shallots, Lemon, and Thyme Recipe

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Tender foil-grilled potatoes Joshua Bousel

New potatoes steamed on top of the grill in foil packets are quicker and easier than any other grilled potato recipe I can think of, and best of all, by mixing up the additions to the packet you've got near endless flavor possibilities, making them the perfect side dish for whatever you want to throw on next to'em.

Why this recipe works:

  • The foil packets trap in steam helping potatoes to cook in about half the time they'd normally take.
  • We use small new potatoes to maximize the ratio of tasty skin to creamy flesh.
  • Simple flavor additions like lemon, thyme, and shallots complement the potatoes without overwhelming them.

Recipe Facts

Active: 10 mins
Total: 35 mins
Serves: 4 servings

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Ingredients

  • 1 1/2 pounds small Yukon Gold potatoes (about 1 1/2 to 2 inches in diameter), halved

  • 1 1/2 pounds small red potatoes (about 1 1/2 to 2 inches in diameter), halved

  • 1/4 cup extra-virgin olive oil

  • 1/4 cup freshly squeezed juice from 2 to 3 lemons, plus more to taste

  • 1/3 cup roughly chopped shallots (about 2 medium)

  • 4 teaspoons finely minced fresh thyme leaves

  • Kosher salt and freshly ground black pepper

Directions

  1. Tear off four 18-inch square pieces of heavy duty aluminum foil. In a large bowl, combine potatoes, oil, lemon juice, shallots, and thyme. Season with salt and pepper and toss to combine. Divide into four even batches, placing each batch in the center of one square of foil.

  2. Crimp foil closed, rolling sides to fully seal each packet.

  3. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place packets on grill, aligning them close to, but not directly over the coals. Cover and cook for 10 minutes. Rotate packets front to back (so cooler side is now closer to coals), cover, and continue cooking for 10 minutes longer. Move packets directly over coals, cover, and cook for 5 minutes more. Remove from grill and let cool for 5 minutes. Carefully open packets, season with additional salt, pepper, and lemon juice to taste, and serve immediately.

Special Equipment

Grill

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Nutrition Facts (per serving)
443 Calories
14g Fat
73g Carbs
9g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 443
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 511mg 22%
Total Carbohydrate 73g 27%
Dietary Fiber 7g 27%
Total Sugars 6g
Protein 9g
Vitamin C 47mg 236%
Calcium 53mg 4%
Iron 4mg 20%
Potassium 1906mg 41%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)