These rosemary and garlic grilled potatoes are one of the most delicious side dishes you can make over a campfire or on your grill. They’re also incredibly simple to make, but let’s keep that our little secret.
Rosemary grilled potatoes, what an incredible combination! It’s one of those instant-nostalgia dishes that brings me back to my childhood summers. Sunny days, backyard BBQs, good times. These potatoes are all of that.
So that’s why we’re so excited to share them with you! These grilled potatoes in foil are such an incredibly simple recipe to make, but the results are so spectacular. And if there is one thing we love when camping, it’s low-effort high-reward meals!
These potatoes pair perfectly with also sorts of dishes, like grilled meats, grilled asparagus, or grilled corn on the cob. Pretty much grilled anything. Whether you’re cooking over a fire or using your trusty grill, we guarantee these potatoes will be a hit.
Potatoes: We used Baby Red Potatoes for this recipe because we love the bright color, and their small size means there’s less chopping to do. But, you can use any type of potato you like. Yukon gold, red potatoes, and fingerling potatoes are good choices. Russets will work too, but they are not our first pick.
Fresh Rosemary: Fresh rosemary brings such an incredible flavor to this dish. Dried rosemary doesn’t even come close. So spring for the fresh stuff, look for it in your grocery store’s refrigerated produce section.
Salt, Pepper, Garlic Powder: This power trio of spices is all you’ll need!
Parchment Paper: When making foil packets, we really like to sandwich our food between two layers of parchment paper for a few reasons. 1) It prevents sticking. 2) Keeps the aluminum foil clean so it can be reused or recycled. 3) We don’t have to cook directly on untreated aluminum.
Aluminum Foil: Just the regular heavy-duty aluminum foil has been our go-to for foil packets. Reynolds Wrap makes a large format grilling foil, which can be helpful for larger groups.
How to make grilled potatoes in foil
The first step will be to get your fire started or preheat your grill to 400F. You’ll want to be cooking over medium heat, preferably over embers. So take the necessary steps to make sure your campfire is on track to line up with your desired meal time.
Next, it’s time to prep your potatoes. If you are using baby potatoes, you will probably only need to cut them in half (or in quarters if they are larger). If you are using larger potatoes like full-sized reds or Yukon golds, then you will want to cut them down into roughly 1” x 1” pieces. Transfer all the cut-up potatoes to a large bowl.
You will then need to mince some of your fresh rosemary. If the stem is soft and green, you can just mince that up with the leaves, but if the stem is brown and woody, then you’ll want to remove and discard it. For 1.5 lbs of potatoes, we’re calling for 2 tablespoons of minced rosemary.
Add the minced rosemary to the bowl of potatoes. Sprinkle the salt, garlic powder, pepper, and olive oil on top. Using a wooden spoon, roll the potatoes around until they are all evenly coated with the olive oil + spice mix.
Roll out a piece of aluminum foil, and then a slightly smaller piece of parchment paper. Dump your potatoes into the middle of the parchment paper and spread them around so they form an even layer (not mounding).
Then roll out another piece of parchment paper on top, then another roll of aluminum foil. Crimp or fold the edges of the two sheets of aluminum foil to form a sealed foil packet.
Place over the campfire grill grate over medium heat. If you’re using a propane grill, you can lower the top. Cook on each side for 12 minutes, for 24 minutes total.
Remove from the heat, allow to cool slightly, and open up the foil. You can top with additional rosemary and use any remaining sprigs for garnish. Enjoy!
- 1 ½ pounds baby potatoes
- 2 tablespoons freshly minced rosemary
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 tablespoons oil
- Preheat a grill to medium-high (~400F) or start a campfire so you will have embers to work with.
- Half or quarter the potatoes so they are about 1"x1". Add them to a bowl with the chopped rosemary, garlic powder, salt, and oil. Toss to coat the potatoes.
- Roll out a large sheet of foil, followed by a slightly smaller sheet of parchment paper. Transfer the potatoes to the potatoes to the parchment, keeping everything in an even layer.
- Cover the potatoes with another sheet of parchment and foil, then crimp the edges together to seal and create a packet.
- Place over on your campfire grill grate over medium heat. If you’re using a propane grill, you can lower the top. Cook on each side for 12 minutes, for 24 minutes total.
- Remove from the heat, allow to cool slightly, and open up the foil. You can top with additional rosemary and use any remaining sprigs for garnish. Enjoy!