This post may contain affiliate links. Please read my disclosure policy.
These Greek Potato Foil Packs are incredibly delicious Greek style potatoes with fresh rosemary and oregano, lots of lemon zest and lemon juice, olives and garlic then grilled to perfection in a foil pack. So easy and so delicious, the perfect side dish to complete any meal!
Want to know the beauty of cooking in foil packs? No dirty dishes! I mean besides all that flavor you can develop steaming away in those little packs of aluminum foil, I wish I could cook every meal this way!
You guys are going to love these potatoes, they’re packed full of fresh rosemary and oregano and fresh bright lemon. I love to stud these tender little baby potatoes with salty Kalamata olives and rich crumbled feta. If you’re craving flavorful potatoes made in a mess free flash, you’ll absolutely love these.
New To Foil Packs?
Cooking in foil is really a very old technique and you can cook in aluminum foil or even in parchment paper. The idea is that the flavors inside intensify and the food cooks in its own steam. So for this reason it’s very important not to press or squish the packs before going in the oven, as you want some room for that steam to develop.
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Potatoes – I chose to use baby potatoes as large potatoes will take too long to cook. If large potatoes are all you have on hand feel free to dice them into big bite sized pieces.
- Garlic – You’ll want fresh garlic as we’re going to use whole peeled cloves for this recipe.
- Olives – Kalamata olives today for their salty flavor and ability to stand up to heat.
- Herbs – We want fresh rosemary and oregano today. If dried is all you have on hand keep in mind that 1 teaspoon of dried equals 1 tablespoon fresh.
- Lemon – Fresh juice and zest is needed, so be sure to pick one up at the grocery store.
- Olive oil – We want a nice neutral tasting oil that will allow these potatoes to brown well.
- Seasoning – Salt and pepper.
- Cheese – I decided to add feta to really give these potatoes that Greek flavor, I’d almost say it’s a must!
How To Make Greek Potato Foil Packs
- Prepare the foil pack: You’ll need 2 big sheets of foil, about 2 feet long. I like to double the foil to avoid oil or juices from seeping out while grilling.
- Combine the ingredients: Place all the ingredients into the center of the foil, in the order that the ingredients are listed. You can add the feta cheese at this point or add it after the potatoes are cooked.
- Finish the Greek potatoes: Wrap the foil tightly around the potatoes. Grill over medium high heat for 25 minutes or bake at 425 F degrees for about 30 minutes or until the potatoes are fork tender. Garnish with crumbled feta cheese and serve.
Can I Bake These Potatoes?
Yes you can! If it’s too cold for the grill or you’re like one of my assistants who doesn’t know how to turn on the propane, the oven is a perfect option. Just heat it to 400 F degrees and bake for 20 – 30 minutes.
You can also bake these in little individual packs if you’d like to make a smaller portion, I find you can get about 4 separate pouches from the amount of potatoes in this recipe.
What Other Potatoes Can I Use?
If you don’t want to use baby potatoes, you can use fingerling potatoes or regular potatoes, but I would cut them up in smaller even size cubes, so that they cook evenly and at the same time, so that you don’t end up with some potatoes that are uncooked.
How To Serve
Now as much as I’d like to just make a big batch of these and curl up on the couch to much away on them and them alone, sometimes we must make a well balanced meal. So here’s some entrees that these tender little flavor bombs pair perfectly with!
- Greek Meatballs
- Easy Meatloaf
- Beef Brisket Gyros
- Instant Pot BBQ Pork Ribs
- Perfect Pork Tenderloin
- Roast Chicken
- Instant Pot Teriyaki Chicken
- Chicken Fricasse
- Braised Lamb Shanks
- Rosemary And Garlic Roasted Leg Of Lamb
You can store this dish for up to 3 – 4 days in an airtight container in the fridge. Just re heat in the microwave or even the oven when you want to eat.
Cooked potatoes freeze quite well! This dish will freeze for 10 – 12 months in an airtight container. Just allow to thaw in the fridge till ready to eat and warm back up to temperature in the oven.
Craving More Potatoes? Try These Delicious Recipes:
- Roasted Potatoes with Garlic Sauce
- Parmesan Garlic Roasted Potatoes
- Roasted Potatoes with Garlic Aioli
- Ranch Pork Chops And Potatoes Sheet Pan Dinner
- One Pan Roasted Honey Orange Chicken And Potatoes
- Roasted Fingerling Potatoes
- Loaded Scalloped Potatoes
- Potatoes Au Gratin
- Greek Herb Red Potato Salad
- 1 1/2 pound baby potatoes ((I used tri colored baby potatoes))
- 5 cloves garlic (peeled)
- 1/2 cup Kalamata olives (pitted)
- 1 tablespoon fresh rosemary (chopped)
- 2 tablespoon fresh oregano (chopped)
- zest from 1 lemon
- 2 tablespoon olive oil
- juice from 1 lemon
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
- 1/4 cup feta cheese (crumbled, optional)
- You’ll need 2 big sheets of foil, about 2 feet long. I like to double the foil to avoid oil or juices from seeping out while grilling. Place all the ingredients into the center of the foil, in the order that the ingredients are listed. You can add the feta cheese at this point or add it after the potatoes are cooked.
- Wrap the foil tightly around the potatoes. Grill over medium high heat for 25 minutes or bake at 425 F degrees for about 30 minutes or until the potatoes are fork tender.
- Garnish with crumbled feta cheese and serve.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.