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Grilled Potato Packets with Shallots and Thyme

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When we have the boys home for dinner, potato recipes are always on the menu. During the summer, we add these Grilled Potato Packets to the rotation. Simple and crispy, these are a fabulous addition to whatever is hot off the BBQ!

Grilled Potato Packets with Shallots and Thyme in a white serving bowl with a bamboo handled fork

Grilled Potato Packets with Shallots and Thyme

I’ve been making these grilled potato packets for eons. They vary a bit every single time. Always olive oil to coat the foil, then butter to dab over the potatoes, usually fresh thyme, but sometimes rosemary, something from the onion family and a good drizzle of balsamic vinegar.

I tend to buy new potatoes and cut them in half after they’re cooked, but larger potatoes sliced would be delicious, too. Waxy potatoes hold together much better than something you’d use for a baked potato, like a Russet. So grab some new potatoes or Yukon Golds for the best result.

Grilled Potato Packets with Shallots and Thyme in a white serving bowl garnished with chive blossoms

Charcoal vs. Gas Grill

The hubby adores grilling with charcoal. Unfortunately, he only knows how to grill at temperatures of not hot enough or 2 degrees shy of incineration! So this is why I always precook the potatoes. They need just enough time on the grill to brown to crispy perfection and to cook the shallots. Seasoning is key. Besides s a few sprigs of herbs, a good sprinkling of kosher salt is imperative. Have you ever made mashed potatoes and forgotten to add salt? So flat and bland. And of course, those dabs of salted butter don’t hurt either!!

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Used in This Recipe:

Grilled Potato Packets with Shallots and Thyme in a white serving bowl with a bamboo handled fork

The Recipe: Grilled Potato Packets

A simple, delectable accompaniment to any grilled meal!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 6 servings

Ingredients

  • 1 1/2 pounds new potatoes, cooked in salted water until tender, drained and cooled
  • 2-3 tablespoons butter, at room temperature
  • 1-2 shallots, outer peel removed and sliced very thin
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt, or to taste
  • Freshly ground black pepper
  • 1 tablespoon aged balsamic vinegar
  • Sprigs of thyme

Instructions

  1. Put large sheet or a few smaller sheets of heavy duty aluminum foil on work space. Use about 1 tablespoon of the softened butter to smear over central area of foil. Cut cooked potatoes in half (or slices) and spread over buttered foil in one layer. Season well with salt, pepper and sprigs of thyme. Drizzle with olive oil, then balsamic vinegar. Top with small pieces of remaining butter.
  2. Seal up packet by folding foil over potatoes. Grill over indirect heat till potatoes are browned and shallots cooked, about 15-20 minutes depending on the heat of your grill. The process can be hurried along by cooking in a preheated 350º oven for about a half hour, then finishing on the grill.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 228Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 18mgSodium: 287mgCarbohydrates: 28gFiber: 3gSugar: 3gProtein: 4g

HOW MUCH DID YOU LOVE THIS RECIPE?

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20 comments on “Grilled Potato Packets with Shallots and Thyme”

  1. There is nothing that can compete with grilled potatoes. Love the touch of balsamic! Will be giving that a try next time. Thanks!

  2. Typically I save my carbs for desserts but these are so tempting. Potatoes with rosemary or thyme are fave. Toss in some roasted garlic and I am in carb heaven!

  3. LOL. Thank you for the education, Liz.Didn’t know there was a specific not-hot-enough dial on the grill =) (Is there a dial?) Seriously, your potatoes look and sound scrumptious. Yukon golds are one of my faves, so I’m all in! P.s. Very interesting tip to rub olive oil directly on to the foil. I’ll have to give it a try =)

  4. I can eat this type of potato recipe every single day! Such a crowd pleaser too.

  5. I believe in fate. Tomorrow our dear friends arrive from Wisconsin and I’m cooking beer-butt chicken and a complicated slaw but JT asked that I add potatoes, and I serendipitously find your lovely blog post! If that isn’t good luck, I don’t know what is! I know what you mean about BBQ’ing in all or nothing (not JT though, he is more low and slow, after some major learning experiences!) But in all seriousness, pre-cooking the taters is a great idea, one that I’ll definitely employ tomorrow night, because by the time we get them on the Q, we might be into a cocktail or two! 😉

  6. looks absolutely delicious Lizzy 🙂

  7. Mmmm these tatties look great, perfect for the barbecue.

  8. Ha my dad knows the same grill temps than Bill. And I can’t believe we both blogged about waxy potatoes at the same time lol. Love these, they looks full of flavor and nicely crisp.

  9. Grilling potatoes can be tricky, can’t it? I often (almost always) precook too, then finish on the grill. This looks like a terrific recipe — loaded with flavor. Thanks!

  10. Yummy! I love potatoes and when prepared with herbs, it’s a perfect combination! Loved this recipe.

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