Yes, you should grill potatoes in foil.
—but I have a particularly fluffy soft spot for associate food editor Kendra Vaculin’s grilled potatoes. The primal human urge to cook veggies over flames once again proves its millennia-long staying power in this potatoes recipe: Seasoned spuds emerge from their foil packets lightly charred and steamed until creamy.
You can roast these potatoes in a hot oven too. But you’ll want to bookmark them for the peak summer months, when your BBQ is basically always on and a humid kitchen is simply not the vibe. There’s virtually no prep time required. The technique involves wrapping quartered or halved potatoes in a makeshift foil bag, scrunching it closed, and letting them hang out on the grill while you pour yourself another crisp glass of rosé.
Stop there if you want. The potatoes will be rich, ever-so-slightly smoky, and fork-tender. But you can also jazz them up a bit. Slick your spuds in equal parts spicy brown mustard and mayo or sour cream; add a squeeze of lemon and garnish with a hefty sprinkle of fresh herbs, such as chopped dill, parsley, or chives; or toss them, still hot, in grated Parmesan cheese and more black pepper.
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