These grilled potatoes are packed with smoky, cheesy, and spicy flavors! Yukon Golds, blue cheese crumbles, and a drizzle of buffalo sauce make the perfect easy BBQ side dish.
Wrap them in foil, toss them on the grill, and enjoy!
Scroll to the bottom of the page for a printable recipe…
Extra tips
- Don’t skip the drizzle of oil—this keeps the potatoes from drying out.
- Seal the foil packets well so no steam escapes.
- Make an individual packet for each person – thank me later!
Ingredients
- 1.5 lbs Yukon Gold potatoes, peeled and cut into 1-2 inch cubes
- ½ cup shallots, diced
- ½ tsp smoked paprika
- 1 tsp garlic salt
- ¼ tsp fresh ground black pepper
- ¼ cup olive oil
- 8 oz blue cheese crumbles (about ½ cup)
- 4 tsp buffalo sauce
- Fresh cilantro, chopped (for garnish)
Get tips for getting started with grilling….
See the video
See how to grill zucchini kabobs…
How to make grilled potato foil packets
The gist: Season Yukon Gold potatoes with spices, top with blue cheese, seal in foil packets, grill, and finish with buffalo sauce and cilantro for a delicious BBQ side.
1. Preheat Grill
Set up your grill for indirect heat, with one side on medium-high (about 450°F) and the other side without direct flame.
2. Prepare Potato Mixture
In a large bowl, combine the Yukon Gold potatoes, diced shallots, smoked paprika, garlic salt, black pepper, and olive oil.
Mix well to evenly coat the potatoes.
3. Assemble Foil Packets
- Tear off 4 large sheets of tin foil, each about 15 inches wide.
- Place ¼ of the potato mixture in the center of each sheet.
- Top each portion with 2 tablespoons of blue cheese crumbles.
- Fold and seal the foil packets, making sure they are completely closed on the top and sides, leaving a bit of extra room (about 2 inches) at the top for steam to circulate.
4. Grill Potatoes
- Place the foil packets on the indirect heat side of the grill (the side without direct flame).
- Close the grill lid and cook for about 30 minutes, or until the foil packets puff up slightly from the steam and the potatoes are fork-tender.
5. Finish and Serve
- Carefully open each foil packet (watch out for hot steam).
- Drizzle 1 teaspoon of buffalo sauce over the potatoes in each packet.
- Garnish with freshly chopped cilantro.
- Enjoy your flavorful grilled potato foil packets with a spicy buffalo kick!
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Pro tip: One of my go-to tricks for perfectly cooked food every time is using the right BBQ meat thermometers.
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Happy cooking ~ Jenna
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Grilled Potato Foil Packets with Buffalo Sauce
Video
Ingredients
- 1.5 lbs Yukon Gold potatoes cut into 1-2 inch cubes
- ½ cup shallots diced
- ½ tsp smoked paprika
- 1 tsp garlic salt
- ¼ tsp fresh ground black pepper
- ¼ cup olive oil
- 8 oz blue cheese crumbles about ½ cup
- 4 tsp buffalo sauce
- Fresh cilantro chopped (for garnish)
Instructions
- Preheat Grill: Set up your grill for indirect heat, with one side on medium-high (about 450°F) and the other side without direct flame.
- Prepare Potato Mixture: In a large bowl, combine the Yukon Gold potatoes, diced shallots, smoked paprika, garlic salt, black pepper, and olive oil. Mix well to evenly coat the potatoes.
- Assemble Foil Packets: Tear off 4 large sheets of tin foil, each about 15 inches wide. Place ¼ of the potato mixture in the center of each sheet. Top each portion with 2 tablespoons of blue cheese crumbles. Fold and seal the foil packets, making sure they are completely closed on the top and sides, leaving a bit of extra room (about 2 inches) at the top for steam to circulate.
- Grill Potatoes: Place the foil packets on the indirect heat side of the grill (the side without direct flame). Close the grill lid and cook for about 30 minutes, or until the foil packets puff up slightly from the steam and the potatoes are fork-tender.
- Finish and Serve: Carefully open each foil packet (watch out for hot steam). Drizzle 1 teaspoon of buffalo sauce over the potatoes in each packet. Garnish with freshly chopped cilantro. Enjoy your flavorful grilled potato foil packets with a spicy buffalo kick!
