Foil packed potatoes Greek style

These Greek potatoes are a simple side dish at any barbecue party. The Greek flavor comes from the fresh oregano and garlic.

potatoes ciut in wedgesCut the potatoes into wedges of a centimeter (half an inch) thick. Try starting with potatoes of the same size. We cut these small potatoes into 6 wedges. You may be able to cut larger potatoes into 8 wedges.

potatoe wedges with oliveoil red wine vinegar salt and garlic powderPour a few tablespoons of olive oil and a little red wine vinegar over the potatoes and sprinkle with salt, garlic powder, fresh oregano, and red onion. Then you have the Greek taste.

potatoe wedges placed on the foilYou take 2 sheets of aluminum foil. Put the potatoes on top of the first sheet. Here we have 3 potatoes. If you want more than that, take a larger sheet of foil. Or you make 2 separate packages.

potatoe wedges packed in foilPlace the next sheet on top and fold the edges inwards. Now punch some holes in the top layer so that the steam can escape. So you get even cooking throughout the package.

The whole package goes indirectly on the barbecue with a kettle temperature of about 200°C (390F). You can place the bag next to the rest of the food on the grill. Close the lid, and after 30 to 40 minutes, check how far the potatoes are.

check if the potatoes are done with a toothpickYou pierce the potato with a toothpick through the foil. If it goes smoothly in and out, the potatoes are ready.

Greek style potatoes when the foil package opensThis is how they can look. Beautiful golden brown and the fragrance is fantastic. Pay attention! They are not grilled. If you really want them a bit more crispy, you can use a little more olive oil, and then they can be put in the foil over direct heat.

foil packed potatoes greek styleServe the potatoes with other Greek dishes and put a large bowl of tzatziki next to them. They’re gone before you know it.


  • 3 red potatoes
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1/2 red onion
  • 4 sprigs fresh oregano
  • 1/2 tsp coarse salt
  • 1/2 tsp garlic granulate


  1. Prepare a barbecue at 200°C (390F
  2. Cut the potatoes into one-centimeter wedges
  3. Chop the fresh oregano and chop the onion
  4. Mix the potatoes with the olive oil, red wine vinegar, oregano, onion, salt, and garlic granulate
  5. Divide the potatoes over a sheet of aluminum foil and seal it with another sheet
  6. Fold the edges inwards and pierce some small holes at the top
    Place the package on the barbecue and close the lid
  7. The potatoes are ready after about half an hour. Check with a toothpick

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