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Little Potato and Bacon Foil packs

Little Potato and Bacon Foil Packs

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 4 Packs (serves 2–4 people as a side dish)

Equipment

  • Large mixing bowl (or zip-top bag) for tossing potatoes in seasonings
  • Heavy-duty aluminum foil enough for 4 to 6 packets
  • Grill or Oven broiler-safe
  • Tongs for turning foil packs
  • Cutting board and knife

Ingredients
  

  • 900  g baby gold potatoes or any tiny potato like mini russets or baby russet potatoes—washed and halved
  • 200  g thick-cut bacon cut into 2 cm pieces
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 1 tablespoon fresh rosemary finely chopped (or 1 tsp dried)
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons unsalted butter cut into small cubes
  • Fresh parsley chopped, for garnish (optional)

Instructions
 

Prepare the potatoes and bacon

  1. In your mixing bowl, combine the halved baby gold potatoes with olive oil, minced garlic, smoked paprika, black pepper, and salt. Toss well so every potato is lightly coated. Mix in the chopped bacon, fresh rosemary, and thyme.

Assemble foil packs

  1. Tear out 4 sheets of heavy-duty foil (about 30 cm each). Divide the potato and bacon mixture evenly among them. Top each packet with a couple of butter cubes for richness. Fold the sides up and seal into snug packets, leaving a bit of room so steam can circulate inside.

Choose your cooking method

  1. On the grill: Preheat to medium-high heat (about 200 °C / 400 °F). Place foil packets on the grill grates, cook for 12 minutes per side. Turn with tongs halfway through.
  2. In the oven: Preheat the oven to 200 °C (400 °F). Place packets on a rimmed baking sheet and bake for about 30–35 minutes, until potatoes are fork-tender.

Serve

  1. Carefully open the packets (steam alert!). Transfer contents to a serving dish, sprinkle with chopped parsley for brightness. These roasted baby potatoes with bacon juices soak up all the smoky, savory flavors.

Variations

  1. Add vegetables: Include diced bell peppers or thin-sliced zucchini to round out the side dish.
  2. Swap starches: Use small potatoes recipe staples like petite potatoes or mini red potatoes for variety.
  3. Spice twist: Add a pinch of chili flakes or cayenne pepper for a smoky kick.