Foil Packet Potatoes

Foil Packet Potatoes are an easy addition to any meal on the grill with buttery onion, garlic and dill flavors. A simple recipe with delicious flavors.

Grilled steak and potatoes are a great meal idea for special occasions and entertaining guests and we also love this Shrimp Boil Packet for weekend get togethers.

Ingredients for Foil Packet Potatoes:

• Baby Potatoes
• Corn on the Cob
• Butter
• Onion Flakes
• Granulated Garlic
• Dried Dill
• Kosher Salt
• Pepper

How to Grill Foil Packet Potatoes:

• Scrub potatoes and slice in half. Cut a corn on the cob into 6- 8  slices. 

• Mix softened butter with onion flakes, garlic, dill, salt and pepper. 

• Place potatoes and corn on a large sheet of heavy duty aluminum foil. 

• Add the butter mixture to the vegetables.
• Toss to coat. 

• Foil the foil into a sealed packet. 

• Grill for 30- 40 minutes over indirect fire. 

• Remove from grill and place on a serving platter. 

How to Store and Reheat:

• Store leftover potatoes in a zip top bag in the refrigerator up to 4 days. 
• Reheat in a skillet with butter or olive oil over medium heat. Stir occasionally until heated through.

More Grilled Side Dish Recipes:

• Grilled Loaded Baked Potatoes
• Grilled Corn on the Cob
• Peach BBQ Baked Beans

If you are looking for a simple side dish for your next cookout, these Foil Packet Potatoes are a surefire hit. They cook up tender and delicious with plenty of flavor from the onion and garlic butter. 

IF YOU LOVE THIS  RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON FACEBOOK & PINTEREST!

Print Recipe

5 from 3 votes

Foil Packet Potatoes

Foil Packet Potatoes are an easy addition to any meal on the grill with buttery onion, garlic and dill flavors. A simple recipe with delicious flavors.

Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

Course: Side Dishes

Cuisine: American

Keyword: corn and potato hobo packets, grilled potatoes and corn, hobo packet, packet potatoes

Servings: 4 servings

Calories: 269kcal

Author: Milisa

Ingredients

• 1 pound baby potatoes
• 1 corn on the cob
• ⅓ cup softened butter
• 2 teaspoons dried onion flakes
• ½ teaspoon granulated garlic
• ½ teaspoon dried dill
• ½ teaspoon kosher salt
• ½ teaspoon pepper

Instructions

• Scrub the baby potatoes and slice into halves or quarters. Slice the corn cob into 6 - 8 slices.
• Mix softened butter with the onion flakes, garlic, dill, salt and pepper.
• Place the potatoes and corn onto the center of a large piece of heavy duty aluminum foil.
• Dollop the butter mixture over the potatoes and corn and mix with your hands until the butter is mixed well.
• Foil the foil into a sealed packet.
• Cook over indirect grill fire at about 350° for 30 -40 minutes.
• Remove from grill and carefully open the packet, it will steam.
• Pour the potatoes and corn onto a serving platter and serve immediately.

Notes

How to Store and Reheat:

Store leftover potatoes in a zip top bag or air tight container in the refrigerator up to 4 days.

Reheat in a skillet with a bit of olive oil or butter over medium heat, stirring occasionally until heated through.

Nutrition

Serving: 1g | Calories: 269kcal | Carbohydrates: 31g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 355mg | Fiber: 3g | Sugar: 3g

Sharing is caring!