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Crispy Foil Packet Potatoes with Fresh Herbs

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These crispy foil packet potatoes with fresh herbs are an easy, flavorful side dish perfect for any occasion. Roasted in foil packets, they deliver tender insides with crispy edges infused with fresh herbs.

Ingredients

Scale
  • 2 pounds baby potatoes (small or new potatoes)
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 2 tablespoons fresh parsley, chopped (added after cooking)
  • 3 cloves garlic, minced
  • Salt to taste (kosher salt recommended)
  • Freshly ground black pepper to taste
  • Optional: ½ teaspoon smoked paprika

Instructions

  1. Preheat your oven to 425°F (220°C) or prepare your grill for medium-high heat (about 10 minutes to heat up).
  2. Wash and dry 2 pounds of baby potatoes. Cut any larger ones in half so all pieces cook evenly.
  3. In a large mixing bowl, combine potatoes, 3 tablespoons olive oil, 3 minced garlic cloves, 1 tablespoon chopped rosemary, 1 tablespoon chopped thyme, salt, and pepper. If desired, add ½ teaspoon smoked paprika. Toss until every piece is lightly coated.
  4. Tear off four large sheets of heavy-duty foil (about 12×12 inches each). Divide the potato mixture evenly among the sheets, placing each pile in the center. Fold the foil over and crimp edges tightly to seal packets—make sure there are no gaps to keep steam inside.
  5. Place foil packets on a baking sheet if using the oven, or directly on grill grates. Cook for 25-30 minutes, flipping packets halfway through for even crisping.
  6. Carefully open one packet (watch for steam!) and pierce potatoes with a fork to check for tenderness and crispy edges.
  7. Sprinkle chopped fresh parsley over the potatoes right after opening to add a burst of color and fresh flavor.
  8. Serve immediately while hot and crispy.

Notes

For even crispier edges, open the foil packet for the last 5 minutes of cooking and place under the broiler or over direct grill heat, watching carefully to avoid burning. Do not overcrowd the packets to prevent steaming instead of crisping. Use heavy-duty foil to avoid tearing. Fresh herbs added after cooking provide the best flavor and color. Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven at 375°F for 10-15 minutes to restore crispiness.

Nutrition

Keywords: foil packet potatoes, crispy potatoes, roasted potatoes, fresh herbs, easy side dish, BBQ side, vegan, gluten-free

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