Lemon-Parsley Foil Packet Potatoes are an easy, flavorful side that can be cooked on the grill or baked in the oven. Tender baby potatoes tossed with olive oil, garlic, lemon zest and fresh parsley make a bright, crowd-pleasing accompaniment to chicken, steak, fish or a summer barbecue. The foil packet method locks in steam and flavor and makes cleanup a breeze.
Lemon-Parsley Potatoes in Foil
This simple method uses baby red or Yukon Gold potatoes tossed with olive oil and a few pantry spices, then finished with lemon zest and chopped flat-leaf parsley. Foil packets are ideal when grilling — they keep food from falling through the grates and retain moisture — but you can bake the same packets in the oven for equally delicious results. If using larger potatoes, cut them into uniform pieces so everything cooks evenly.
Why Foil Packets Work
Foil packets trap steam and concentrate flavor while protecting foods from direct flame. They’re especially useful for delicate items or small pieces that might fall through grill grates. Using a heavy-duty aluminum foil reduces the risk of tearing when moving packets on and off the grill.
Lemon-Parsley Foil Packet Potatoes — Ingredients
- 16 ounces baby red or Yukon Gold potatoes, quartered
- 1 tablespoon olive oil
- Kosher salt, to taste (about 1/2 teaspoon total for the recipe, plus a pinch to finish)
- 1/2 teaspoon garlic powder
- Black pepper, to taste
- Grated lemon zest from 1/2 lemon (about 1/2 teaspoon)
- 1/2 tablespoon finely chopped flat-leaf parsley
- 1 sheet heavy-duty foil, about 18 x 18 inches
Step-by-Step: How to Make a Foil Packet
- Prepare an 18″ x 18″ sheet of heavy-duty foil on a flat surface.
- In a large bowl, toss the quartered potatoes with olive oil, garlic powder, 1/2 teaspoon kosher salt and black pepper until evenly coated.
- Place the seasoned potatoes in the center of the foil. Bring the short ends of the foil together and fold twice to seal, leaving a little space so steam can circulate inside the packet.
- Seal the two long sides by folding twice to prevent leaks.
- Cook on the grill or in the oven as directed below.
To Grill
Place the sealed packet on the grill over medium heat and cover. Grill for about 30 minutes, shaking or turning the packet every 10 minutes so the potatoes cook evenly and the bottom doesn’t burn. When cooked through and tender, open the packet carefully (steam will escape), then top with an additional pinch of salt, the lemon zest and chopped parsley before serving.
To Bake in the Oven
Preheat the oven to 400°F (205°C). Place the sealed foil packet on a baking sheet and bake for 35 to 40 minutes, shaking the packet halfway through the cook time to redistribute the potatoes. Open carefully, then sprinkle with a little extra salt, lemon zest and parsley.
Tips, Variations and Serving Suggestions
- Uniform pieces: Cut potatoes to similar sizes for even cooking. Baby potatoes usually require no more than quartering.
- Extra flavor: Add a sprig of fresh thyme or a few slices of garlic for more aroma inside the packet.
- Crispier finish: After steaming in the foil, open the packet and spread the potatoes on a baking sheet under a broiler or directly on a hot grill to crisp the outsides for a few minutes.
- Make it a meal: Add thinly sliced onions, bell peppers, or sausage to the packet and adjust cook time as needed so everything finishes tender.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat in a 350°F oven until warmed through or reheat on the grill in a new foil packet.
Nutrition (per 1/2 cup serving)
- Calories: 113 kcal
- Carbohydrates: 19 g
- Protein: 3 g
- Fat: 3.5 g
- Fiber: 2 g
More Foil Packet Ideas
If you enjoy foil-packet cooking, try combining different proteins and vegetables in the same method — shrimp with garlic and lemon, fish fillets with herbs and lemon slices, or sausage with Brussels sprouts and butternut squash. Foil packets are great for portion control and make for easy, flavorful meals with minimal cleanup.
Final Notes
Foil packet potatoes are a versatile, foolproof side that works any time of year. The bright lemon zest and fresh parsley added right before serving lift the dish and add a fresh finishing touch—don’t skip them. Use heavy-duty foil if grilling to reduce the chance of tearing and to protect the potatoes from direct heat.
Disclosure: This post was sponsored by Reynolds. Thank you for supporting the brands that help make recipes like this possible. All thoughts are my own.