Grilled Pesto Potatoes

How These Foil Packet Potatoes Became My Go-To Summer Side Dish

These grilled pesto potatoes are the kind of easy side dish that makes summer cooking feel effortless. I walked out to my garden last week, saw the basil plants taking over, and knew it was time to make pesto. I tossed the potatoes in that fresh pesto, wrapped them in a foil packet, and handed them to Josh on the grill. Fifteen minutes on each side, and we had tender, slightly crisp potatoes that went perfectly with our watermelon feta salad and sweet corn.

Why You’ll Love This Easy Side Dish

• Quick to assemble, the pesto comes together in minutes, and the foil packet takes seconds to wrap.
• Fresh basil pesto, homemade in minutes, way more vibrant than anything from a jar.
• Perfect texture, tender inside with slightly crisp edges from the grill, thanks to the direct heat.

Key Ingredients for the Best Pesto Potato Recipe

• Fresh basil, The star of the pesto. If you don’t have a garden, look for bunches with bright green leaves and no wilting. You can substitute with a mix of basil and spinach for a milder flavor.
• Parmesan-Reggiano, Use real Parmigiano-Reggiano, not pre-grated cheese. It melts smoothly and adds a nutty, salty depth. For a vegetarian version, look for Parmesan made with microbial rennet.
• Red potatoes, Their thin skin and waxy texture hold up well to grilling. No need to peel. Choose firm, unblemished potatoes of similar size for even cooking.

Kitchen Tools for Grilling Potatoes in Foil

• Food processor or blender, For making the pesto. A food processor gives a chunkier texture; a blender makes it smoother.
• Heavy-duty aluminum foil, Regular foil can tear; heavy-duty holds up to the grill’s heat and the weight of the potatoes.
• Grill, Gas or charcoal, preheated to medium-high. A grill with a lid helps trap heat for even cooking.
• Tongs, For flipping the foil packet safely without burning your fingers.

Tips for Perfect Grilled Pesto Potatoes

Cut the red potatoes into uniform chunks, about 1-inch pieces, so they cook evenly. If you’re short on time, you can use store-bought pesto, but homemade really shines here. Make sure to double-wrap the foil packet to prevent any leaks. The second layer also helps the potatoes steam properly. Flip the packet halfway through grilling for even cooking.

Expert Tips for Grilling Foil Packet Potatoes

For extra crispy edges, open the foil packet for the last 5 minutes of grilling and let the potatoes get direct heat. If you’re using a charcoal grill, spread the coals evenly to maintain a steady medium-high temperature. You can also add a splash of lemon juice or a sprinkle of red pepper flakes to the pesto for a different kick.

Why Foil Packets Work So Well for These Potatoes

Foil packets are a genius way to cook potatoes on the grill. The sealed packet traps steam, which gently cooks the potatoes through without drying them out. At the same time, the direct heat from the grill grates creates those slightly crispy edges that make these potatoes so addictive. Plus, the foil means zero cleanup, just toss it when you’re done. It’s a win-win for summer cooking.

Variations for This Pesto Potato Recipe

Swap the red potatoes for baby Yukon Golds for a creamier texture. Add a handful of cherry tomatoes to the foil packet for a burst of acidity that balances the rich pesto. For a dairy-free version, skip the Parmesan or use a vegan alternative; the pesto will still be delicious. You can also toss in some sliced red onion or bell peppers for extra color and flavor.

What to Serve with Grilled Pesto Potatoes

Serve these potatoes alongside grilled chicken, steak, or fish for a complete meal. They also pair beautifully with a bright watermelon feta salad and sweet corn. That’s exactly how we enjoyed them. For a vegetarian dinner, add a hearty green salad and some crusty bread to round out the plate.

How to Store Leftover Grilled Potatoes

Store any leftover potatoes in an airtight container in the refrigerator for up to 4 days. The pesto flavor will continue to meld, making them even better the next day. Let them cool completely before sealing to avoid condensation.

Can You Freeze Grilled Pesto Potatoes?

You can freeze the cooked potatoes, but the texture will soften upon thawing. For best results, spread them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. They’ll keep for up to 3 months. To reheat, place them directly from frozen on a baking sheet in a 400°F oven until hot and crispy, about 15 minutes.

Best Ways to Reheat Grilled Potatoes

The best way to reheat these potatoes is in a skillet over medium heat with a little olive oil. This restores some of the crispiness lost during refrigeration. Alternatively, spread them on a baking sheet and reheat in a 375°F oven for 10 minutes. The microwave will work in a pinch, but the potatoes will be soft rather than crisp.

Grilled Pesto Potatoes FAQs