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Grilled Potato Packets with Shallots and Thyme

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

Grilled Potato Packets

A simple, delectable accompaniment to any grilled meal!

  • Author: Liz Berg
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: Grilled
  • Cuisine: American

Ingredients

  • 1 1/2 pounds new potatoes, cooked in salted water until tender, drained and cooled
  • 23 tablespoons butter, at room temperature
  • 12 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.
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20 comments on “Grilled Potato Packets with Shallots and Thyme”

  1. A simple yet great side dish!

  2. Wow now everyone would love those even as a side for breakfast! Love them!

  3. Really like the sound of finishing these on the grill, a lovely extra flavour.

  4. This is a great way to enjoy those spuds. They look delicious.

  5. Your boys are very lucky to come home to such lovely home cooking! Have fun with the boys!

  6. I love potatoes too and see why your boys like these! They’re perfect for any meal. Take care, Liz!

  7. This sounds like a great potato recipe. I have one that I also do on the grill with bbq seasonings. Can’t wait to try this for a little variety! Thanks Liz!

  8. I make these potatoes all the time as well. Although I just typically toss them with olive oil and roast them. They’re always gobbled up before everything else on the plate. Your version sounds great, I’ll try your way next time.

  9. I love grilled potato packets, it’s a weekly occurrence at our place! What a great idea to add shallots. Yum!

  10. Grilled potatoes are loved by my family and these crisp potatoes sound so good.

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

  12. 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!

  13. 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.

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

  15. looks absolutely delicious Lizzy 🙂

  16. 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! 😉

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

  18. 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 =)

  19. 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!

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

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