Grilled Potatoes in Foil With Soy Garlic Sesame
Tender potato slices steam inside foil packets with salty-nutty Asian flavors from soy sauce, toasted sesame, and garlic. Indirect grilling keeps them moist without charring. Perfect for weeknight dinners or casual entertaining when you want hands-off sides. The buttered foil packets puff dramatically as they cook, creating built-in serving vessels that are foolproof for crowds.
Ingredients
- 4 tablespoon unsalted butter, at room temperature
- 4 medium potatoes, cut into 1/4-inch slices
- 2 tablespoon soy sauce
- 2 tablespoon sesame seeds, toasted
- 1 clove garlic, thinly sliced
- 2 scallions, white and green parts, trimmed and finely chopped
- salt
- pepper
Instructions
- 1
Set up grill for indirect grilling and preheat to medium.
- 2
Cut four 14 x 8 inch sheets of heavy-duty foil. Place one sheet shiny side down. Smear 1 tablespoon butter in center of bottom half.
- 3
Mix soy sauce, sesame seeds, garlic, and scallions.
- 4
Divide potatoes evenly over buttered areas. Top each with soy mixture. Season with salt and pepper.
- 5
Fold top half of foil over potatoes. Bring top and bottom edges together and fold edges over several times to seal tightly.
- 6
Place packets in center of hot grate away from heat. Cover grill and cook until packets puff dramatically.
- 7
Serve immediately, warning diners to open packages at arm's length using knives and forks.
Tips
Use heavy-duty foil and fold seams tightly to prevent steam escape and ensure even cooking. Double-layer if using regular foil.
Toast sesame seeds in a dry pan 1-2 minutes before mixing to deepen nutty flavor and release oils.
Slice potatoes uniformly so they cook at the same rate. A mandoline or sharp knife works well for 1/4-inch thickness.
Good to Know
Best served fresh. Reheated packets lose texture and puffiness. Leftovers store covered in refrigerator up to 2 days; reheat gently on grill or in oven at low temperature.
Prepare foil packets up to 4 hours ahead. Assemble everything except folding, wrap prepared packets in plastic, and refrigerate. Fold and grill when ready.
Serve directly in opened foil packets for drama and to retain heat. Provide forks and knives for plating. Pairs with grilled proteins, fresh salads, or grain bowls.
Common Mistakes
Leave gaps in foil seal to avoid steam leaking during cooking, which dries potatoes and prevents puffing.
Overcrowd packets with potatoes to avoid uneven cooking; use four packets instead of two to ensure all slices cook through.
Slice potatoes too thick to avoid raw centers; 1/4-inch thickness cooks perfectly in 20-30 minutes at medium heat.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I prepare these packets in advance?
Yes, assemble packets up to 4 hours ahead and refrigerate. Add 5-10 minutes to cook time if starting from cold. Complete all folding before grilling so seals are intact.
What if I don't have a grill or it's not grilling season?
Bake packets on a sheet pan in a 400F oven for 25-35 minutes until puffed. Place pan in center rack. Packets will puff slightly less but cook through evenly with same flavors.
Can I freeze leftover packets?
Freezing cooked packets is not recommended; texture becomes mushy upon thawing. Better to cook fresh or prepare uncooked packets, freeze up to 2 months, then grill directly from frozen, adding 10-15 minutes cook time.