When we have the boys home for dinner, potatoes are always on the menu. During the summer, I love to add these Grilled Potato Packets to the rotation. Simple and crispy, they are a fabulous addition to whatever is hot off the BBQ!
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.
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!!
More Potato Recipes You’ll Love:
- How to Bake a Potato from Bless This Mess
- Twice Baked Potatoes from That Skinny Chick Can Bake
- Mashed Potato Casserole from Crunchy Creamy Sweet
- Hasselback Potatoes with Parmesan and Thyme from That Skinny Chick Can Bake
- Oven Roasted BBQ Potatoes from Valerie’s Kitchen
Used in This Recipe:
- Wusthof Classic 6-inch Wave Knife
- Heavy Duty Aluminum Foil
- Emile Henry Oil Cruet (Definitely an investment piece, but I keep mine on the kitchen counter. So pretty!)
- 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
- 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.
- 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.