Grilled Rosemary Potato Packets are so easy to make and so delicious! Simple wrap some sliced potatoes, olive oil, salt and pepper and rosemary in a foil packet and grill! The aroma of the potatoes and rosemary when you open the packets is amazing!
People. If you are grilling this summer (or winter, if you're like me and have a gas grill on your deck) you owe it to yourself to make these foil potato packets!
If you're grilling a main dish, why not grill your side dish too! Especially when they are so easy and so delicious.
Really, the sighs from people when they open their packet and they get that whiff of rosemary.
Potatoes - I usually have one potato per person, per packet. If they are really small or really large potatoes adjust accordingly.
Rosemary - one sprig per packet. If you don't want to use rosemary you can omit, but it really is amazing!
Olive oil, salt and pepper.
Preheat the grill to high.
Thinly slice potatoes (about ¼ inch thick.)
Drizzle a sheet of aluminum foil with olive oil.
Add sliced potatoes, sprinkle with salt and pepper and top with rosemary sprig.
Fold up sides and close to make a packet.
Place packets on grill seam side down. I like to start seam side down because that gets the rosemary over the heat right away.
Grill for 15 minutes, turn and grill for 15 more minutes.
Remove from the grill. Be careful opening because there will be hot steam!
Don't you just love when something so easy turns out to be so delicious?!
Who would think that these 5 simple ingredients would result in something so aromatic, so bursting with flavor?
I typically grill these year round, but if you don't have access to a grill, you can make them in the oven. Simply roast them at 450 for about 30 minutes.
More grilled side dishes:
Serve these potato packets with:
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Grilled Rosemary Potato Packets
- 4 potatoes scrubbed, thinly sliced (¼ inch)
- 4 tbsp olive oil or more
- 4 sprigs rosemary fresh
- salt and pepper to taste
- Preheat grill to high.
- Drizzle a little olive oil on sheet of aluminum foil. Place sliced potatoes on top in a small mound.
- Drizzle with a little more oil, sprinkle with salt and pepper and top with a rosemary sprig.
- Fold up foil to make a packet.
- Grill seam side down for 15 minutes and then turn and finish grilling for 15 more minutes.
- Open carefully because of the steam!
This post was originally published in 2010 and has been updated for 2020.