This grilled potatoes recipe has been one of my easiest and most satisfying go-to side dishes for warm-weather meals and casual backyard dinners. I first fell in love with this preparation during a long weekend of grilling when I wanted something that could sit on the grill while the steaks finished. The result was a plateful of slices with lightly charred edges and a soft, buttery interior — all from a simple foil packet and a handful of pantry spices. Because the seasoning is aromatic rather than overtly spicy, it pairs beautifully with everything from grilled chicken to tomato salads.

I remember the first time I served these to a group of friends: someone asked for the recipe before dessert was even cleared. The texture is what makes this preparation special — slices that get a caramelized edge from the grill while staying tender through the middle. The trick is cutting the potatoes to an even thickness and using a double layer of foil so steam and smoke both do their work. This version highlights red potatoes for their thin skins and naturally creamy texture, and the herb-forward mix with a whisper of nutmeg elevates them beyond ordinary roasted spuds.

Ingredients

• Red potatoes (2 lb.): Choose firm, medium-sized red potatoes with smooth skins. Reds hold their shape and have a subtly sweet, creamy flesh that steams beautifully in a foil packet. No need to peel — the skin adds flavor and texture. I use 2 pounds for 3–4 servings; if you prefer thicker slices, add a little extra cooking time.
• Olive oil (2–3 tbsp): Use a good-quality extra-virgin olive oil for flavor, or a lighter olive oil if you plan to sear aggressively on the grill. The oil helps the seasonings stick and encourages caramelization on the exposed edges.
• Potato seasoning: A balanced herb mix — 1 tsp rosemary, 3/4 tsp oregano, 3/4 tsp thyme, 3/4 tsp sage, 1/8 tsp nutmeg, 1 tsp salt, and 1/8 tsp pepper — gives an aromatic profile that’s savory with a subtle warmth from nutmeg. Measure the herbs by level teaspoons for best consistency.
• Cooking spray and heavy-duty foil: Two large sheets of foil and a light coating of cooking spray prevent sticking and make flipping easier. Heavy-duty foil helps the packet hold up on a hot grill.

Instructions

Mix the seasoning: Combine 1 teaspoon dried rosemary, 3/4 teaspoon dried oregano, 3/4 teaspoon dried thyme, 3/4 teaspoon dried sage, 1/8 teaspoon ground nutmeg, 1 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl. Drizzle 2–3 tablespoons olive oil over the spices and whisk until it forms a thick, pourable herb oil. This oil helps bloom the dried herbs and distributes flavor evenly across the potatoes. Slice the potatoes: Wash and dry the red potatoes, then slice them into 1/2-inch-thick rounds. For more even grilling, trim thin slices off the rounded ends so each piece can lay flat. Aim for uniform thickness so potatoes cook at the same rate. Toss with seasoning: Place slices into a large bowl, pour the herb oil over them, and toss until each slice is coated. Use your hands or tongs to lift and separate slices so seasoning gets between layers. Let them sit for 5–10 minutes if you have time; the oil will penetrate slightly and intensify flavor. Prepare the foil packet: Preheat the grill to medium-high (about 375–450°F). Lay two large sheets of heavy-duty foil and spray one side lightly with cooking spray. Arrange the potato slices in a single layer across the sprayed foil. If necessary, slightly overlap but avoid stacking too high — a single layer cooks most evenly. Cover with a second sheet and crimp the edges to seal a tight packet. Grill the packet: Place the sealed packet on the preheated grill over indirect or medium heat and shut the lid. Cook for about 20 minutes to steam the potatoes through. This step gently cooks the interior without burning the edges. Finish uncovered: Carefully open the top layer of foil and use tongs to flip the potato slices so the grilled side can brown. Leave the top off and close the lid for an additional 5–10 minutes until edges are golden and slightly crisp. Watch for flare-ups and move the packet if one area gets too hot. Serve: Remove from the grill, transfer the potatoes to a serving plate, and season with a final pinch of salt if needed. Serve hot with a squeeze of lemon or a dollop of plain yogurt or sour cream if desired.

Storage Tips

Store leftover potatoes in an airtight container in the refrigerator for up to 4 days. To retain texture, spread slices in a single layer when possible or use wax paper between layers. Reheat in a hot skillet with a teaspoon of oil to regain crisp edges, or warm gently in a 350°F oven for 10–15 minutes. For longer storage, freeze cooled portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating; avoid microwaving from frozen to prevent soggy texture.

Ingredient Substitutions

If you can’t find red potatoes, Yukon Golds are the best substitute because they also hold shape and offer a buttery interior. Russets will work but become fluffier and may fall apart if overcooked. Swap olive oil for avocado oil for a neutral taste and higher smoke point. If you prefer fresh herbs, use about 1 tablespoon fresh rosemary and 1 tablespoon fresh thyme chopped, reducing additional dried herbs accordingly. For a dairy option, top with grated Parmesan when serving.

Serving Suggestions

Serve these slices alongside grilled steaks, lemon-herb chicken, or a smoky black bean salad. For a picnic-style plate, add a simple arugula salad with lemon vinaigrette and pickled red onions. Garnish with chopped parsley or chives and a light sprinkling of flaky sea salt. If you’re aiming for a brunch vibe, pair with eggs and sautéed greens; for a hearty dinner, add roasted sausages or grilled portobello mushrooms.

Cultural Background

Foil-packet cooking is a practical method used around the world to combine steaming and grilling. It’s particularly common in outdoor cooking cultures where portability and minimal cleanup matter. Sliced and grilled potatoes show up in many regional cuisines as versatile sides — from Mediterranean herb-roasted potatoes to American backyard cookout variations. This particular herb mix (rosemary, thyme, sage) leans toward classic Western herb pairings that have long been used to complement earthy tubers.

Seasonal Adaptations

In spring and summer, add fresh herbs and a squeeze of lemon for brightness. In autumn, consider swapping nutmeg for a pinch of smoked paprika or add caramelized onions for sweetness. Around the holidays, incorporate roasted garlic into the oil and finish with a scattering of chopped toasted walnuts or crispy sage for a festive touch. Adjust the oil and herb quantities slightly depending on the potatoes’ starchiness that season.

Meal Prep Tips

To prep for the week, slice and toss potatoes with the herb oil and store covered in the refrigerator up to 24 hours. When ready to eat, assemble the foil packet and grill or bake. Portion cooked potatoes into meal prep containers with a protein and steamed greens; they reheat cleanly in a skillet for 3–4 days. Use sturdy, oven-safe containers for freezing individual portions to speed up future meals.

These grilled potatoes are comfortingly simple yet full of layered flavor. Whether you’re feeding a small family or bringing a side to a gathering, they perform reliably and taste like you put in far more effort than they require. Try them once and they’ll likely become a regular part of your grilling rotation.