My Recipe Box

Grilled Potato & Mushroom Packages


Serves two to three as a side dish.

One of the easiest and most delicious ways to cook potatoes on the grill is to toss them with some of the same seasonings you'd use for roasted potatoes, then wrap them in a tight packet of aluminum foil. These potatoes have a very moist texture, and they pick up an intense aroma and flavor from the vegetables you cook with them. The recipe is great for tailgating parties or cookouts, because you can make up the packets ahead of time and then pop them on the grill when you get to the stadium. 

  • 10 oz. red potatoes, cut into 1-inch chunks
  • 4 oz. cremini or baby bella mushrooms, quartered 
  • 1 small onion, cut into chunks
  • 1/4 cup olive oil
  • 8 large garlic cloves, quartered
  • 1 Tbs. chopped fresh rosemary
  • 1-1/2 tsp. kosher salt
  • 1/4 tsp. red pepper flakes

Light a charcoal or gas fire. Combine all the ingredients in a bowl and mix well. Meanwhile, measure out three 20-inch-long sheets of 12-inch-wide foil and overlap two of them in a cross pattern. Mound the potato mixture in the middle of the cross and spread it out into a square that's about 1-1/2 inches deep all around. Fold the ends of the foil in and wrap the package tightly. Wrap the third piece of foil around the package to seal.

When the grill is medium hot, put the package on the grate directly over the hottest part. Cover the grill, making sure that the top and bottom vents are open (if using a charcoal grill). Cook for 20 minutes. Using tongs, turn the package over and cook for another 20 minutes. If your fire is very hot, shorten the cooking times by a couple of minutes on both sides. If it's cooler, lengthen the total cooking time to 45 to 50 minutes.

Open the package carefully with tongs; the steam will be very hot. The potatoes are done when they feel tender when pierced and some are deep brown and charred. Kept wrapped, they'll stay warm off the grill for 15 to 20 minutes.


Add cooked bacon, diced ham, or lemon slices to the packets. Try replacing the garlic with shallots, or use sage instead of rosemary.

Photo: Scott Phillips

This was spectacular! Can't wait to make it again.

Very tasty!

These are absolutely fabulous. We've been making it every summer since the issue came out! If we have leeks in the garden, we add it with the onions. Really full of flavor - really easy!

Very good and easy. I served these with grilled steak, and I grilled the steak after the packages. The veggies stayed nice and hot while I was grilling the steak. This would be very easy to customize-the suggestions are a starting point. You could really think of a lot of things to do with this.

This is sooooo incredibly good and easy! I add more red pepper and a bit less salt, but I cannot recommend this recipe enough. Try it! So good!

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