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