Easy Cheesy Mexican Potatoes Foil Pack

Ingredients

• 680 g (1 1/2 lb)Yukon Gold potatoes, cut into 2.5 cm cubes
• 1 can (113 g / 4 oz)chopped green chiles
• 4 teaspoonsvegetable oil
• 1 packet (28 g / 1 oz)original taco seasoning mix
• 1 cup (113 g / 4 oz)shredded Cheddar cheese

Instructions

1. 1

   Heat the grill

   Heat a gas or charcoal grill. Cut two sheets of heavy-duty foil, each 46 x 30 cm, and coat them with cooking spray.

2. 2

   Season the potatoes

   Put the potatoes, green chiles, oil and taco seasoning in a medium bowl. Stir until evenly coated, then divide the mixture equally between the centres of the foil sheets.

3. 3

   Seal the packs

   Bring two opposite foil edges together and seal them with a tight 1 cm fold, then fold again, leaving room inside for heat to circulate and the packs to expand. Fold the remaining sides closed.

4. 4

   Grill and finish

   Place the packs over medium heat, 175–205°C (350–400°F), and cover the grill. Cook for 12 minutes, rotate the packs half a turn, then cook for another 12–14 minutes, until the potatoes are tender. Remove the packs, cut a large X across the top of each and carefully fold back the foil. Sprinkle the potatoes with cheese and add any fresh toppings you like.

What are Mexican potato foil packs?

Foil-pack potatoes are a practical way to cook seasoned vegetables on a grill, with each parcel holding in heat and keeping the food together. This version takes its Mexican-inspired flavour from green chiles and taco seasoning, then finishes with Cheddar.

The method is suited to outdoor cooking and makes several servings at once. The oil helps coat the potatoes and seasoning, while the foil gives the cubes time to soften before they’re exposed to the grill.

Nutrition and macros by portion

The nutrition label shows one serving as written: 210 calories, 7g protein, 24g carbs, 10g fat.

Potatoes provide most of the carbohydrates, while the oil and Cheddar contribute much of the fat; the cheese also supplies some protein. For a more balanced plate, serve a portion with a protein-rich main and a vegetable side.

Why Yukon Gold potatoes work

Potato choice: Yukon Golds have a creamy texture when cooked, so the cubes become tender without losing their shape as readily as very floury potatoes can.

Even cuts: Aim for cubes around 2.5 cm. Similar-sized pieces are more likely to finish cooking together during the stated grilling time.

Coating the potatoes evenly

Mix first: Toss the potatoes, chiles, oil and taco seasoning together in a bowl before packing them. This helps distribute the seasoning across the cubes instead of leaving it in concentrated patches.

Seasoning balance: The packet provides the main spice and salt, while the green chiles add flavour and moisture. Stir well enough to coat, but avoid crushing the potato pieces.

Sealing the foil packs

Folded edges: Bring the foil sides together and fold them securely, then fold again as directed. The sealed parcels hold heat while the extra space inside allows for circulation and expansion.

Room to cook: Keep the foil from pressing tightly against the potatoes. Divide the mixture evenly between the two sheets so neither pack is much fuller than the other.

Checking for tender potatoes

Grill timing: Cook covered over medium heat for 12 minutes, rotate the packs half a turn, then grill for another 12–14 minutes. Grill temperatures and potato size can affect how quickly the cubes soften.

Doneness cue: Open a pack carefully and test a cube with a fork. It should be tender through the centre; if it is still firm, reseal the foil and continue cooking until tender.

Adding the cheese and serving

Cheese finish: Add the shredded Cheddar after grilling, once the foil is opened. The residual heat helps it soften over the potatoes without needing extra time on the grill.

On the plate: Serve these packs alongside grilled vegetables, beans or a main dish. Fresh toppings can be added to taste, as suggested in the method.

Recipe notes & tips

• Cut the potatoes into similarly sized cubes so they cook at a similar rate.
• Mix the seasoning thoroughly with the oil and potatoes before dividing the mixture.
• Use heavy-duty foil and fold the seams securely to help contain the ingredients.
• Rotate the packs after the first 12 minutes for more even grilling.
• Open the parcels carefully, as trapped steam can escape when the foil is unfolded.
• Add the Cheddar after grilling so it softens over the hot potatoes.

Variations

• Add cumin: Sprinkle a little extra cumin into the potato mixture for a warmer spice note.
• Use Monterey Jack: Swap the Cheddar for shredded Monterey Jack for a milder cheese finish.
• Add sweetcorn: Mix in drained sweetcorn with the potatoes before dividing the mixture between the foil sheets.
• Bring the heat: Add sliced jalapeños to the parcels with the green chiles.
• Finish with spring onions: Scatter sliced spring onions over the cheese just before serving.

Common mistakes to avoid

• Uneven cubes: Large and small pieces cook at different speeds; cut them to a similar size.
• Loose seams: Gaps can let steam escape; fold the edges securely and fold them over again.
• Overfilled packs: A crowded parcel can cook unevenly; divide the mixture equally between the two sheets.
• Skipping the rotation: One side may cook more than the other; turn the packs half a turn after 12 minutes.
• Opening too quickly: Hot steam can escape from the parcel; keep your hands and face clear as you unfold the foil.
• Adding cheese too early: It may become overly cooked on the grill; sprinkle it over the potatoes after opening the packs.

How to store

Refrigerate leftover potatoes in an airtight container for up to 3 days. Reheat until hot in a covered pan or in the microwave, stirring or turning them partway through.

Frequently asked questions