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

Grilled Potato Packets Recipe

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

A simple, delectable accompaniment to any grilled meal!


  • 1 ½ 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
  • ½ teaspoon kosher salt, or to taste
  • Freshly ground black pepper
  • 1 tablespoon aged balsamic vinegar
  • Sprigs of thyme


  1. Put a large sheet or a few smaller sheets of heavy-duty aluminum foil on your workspace. Use about 1 tablespoon of the softened butter to smear over the central area of the foil.
  2. Cut cooked potatoes in half (or slices) and spread over buttered foil in one layer. Season well with salt, pepper, and sprigs of thyme.
  3. Drizzle with olive oil, then balsamic vinegar. Top with small pieces of the remaining butter.
  4. Seal up the packet by folding the foil over the potatoes.
  5. 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 finished on the grill.

Nutrition Information:



Serving Size:


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


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