🥔 Foil-Wrapped Butter Potatoes (Oven or Grill)
Serves
2–4 people
Time
Prep: 10 minutes
Cook: 35–45 minutes
Ingredients
4 medium russet or Yukon Gold potatoes
3 tbsp unsalted butter, sliced into thin pats
2 tbsp olive oil (optional but recommended)
2 cloves garlic, minced (or ½ tsp garlic powder)
½ tsp salt (adjust to taste)
½ tsp black pepper
½ tsp paprika (optional, for color)
1 tbsp fresh parsley, finely chopped (or dried)
Optional extras:
Grated Parmesan
Onion slices
Rosemary or thyme
Chili flakes
Instructions
1. Prep the potatoes
Preheat oven to 200°C / 400°F.
Wash and scrub potatoes well (leave skins on).
Slice into ¼-inch (½ cm) rounds—even thickness is key for uniform cooking.
2. Season
In a bowl, toss potatoes with:
Olive oil
Garlic
Salt
Pepper
Paprika
Make sure every slice is lightly coated.
3. Assemble the foil packet
Tear off a large sheet of heavy-duty aluminum foil (or double-layer regular foil).
Lightly oil or butter the foil.
Arrange potato slices in slightly overlapping layers.
Tuck butter slices evenly throughout the potatoes.
👉 Don’t stack too high—spread them out for better tenderness.
4. Seal the packet
Fold foil over potatoes and seal tightly, leaving a little space for steam.
Place packet on a baking tray.
5. Bake
Bake for 35–45 minutes
Halfway through, carefully flip the packet for even cooking.
Potatoes are done when easily pierced with a fork.
6. Optional crisping step (highly recommended)
Open the foil carefully (watch the steam).
Return to oven uncovered for 8–10 minutes to lightly brown the edges.
7. Finish & serve
Sprinkle with fresh parsley
Optional: Parmesan, sour cream, or extra butter
Serve hot straight from the foil 😍
Grill Version
Place sealed packet on medium heat
Cook 30–35 minutes, turning once
Finish opened over direct heat for crisp edges
Flavor Variations
Cheesy: Add shredded cheddar or mozzarella in the last 10 minutes
Garlic butter: Mix butter with roasted garlic
Loaded: Top with bacon bits, green onions & sour cream
Herb: Add rosemary + thyme for steakhouse vibes
