Mouthwatering Grilled Hobo Potatoes

Here are my grilled hobo potatoes, with thick-cut bacon, sliced russet potatoes, onions, garlic, and fresh thyme all cooked together in foil packets on the grill.

These potatoes are my go-to side dish for summer cookouts and camping trips. I love that everything cooks in one packet, so cleanup is basically non-existent. Plus, the bacon fat makes everything taste incredible, right?

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What Kind of Potatoes Should I Use?

New red potatoes are perfect for this grilled hobo packet recipe because they hold their shape well and have a naturally creamy texture that doesn’t get mushy on the grill. If you can’t find new red potatoes, regular red potatoes or even Yukon golds will work just fine – just try to pick smaller to medium-sized ones so they cook evenly. You’ll want to cut them into similar-sized chunks, about 1 to 1.5 inches, so everything finishes cooking at the same time. There’s no need to peel them either, since the skin gets nice and tender in the foil packet and adds extra flavor and nutrients.

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Options for Substitutions

This recipe is pretty forgiving and works well with a few simple swaps:

• Bacon: Turkey bacon works if you’re looking for a lighter option, though you might want to add a bit more olive oil since it’s leaner. For a vegetarian version, skip the bacon and add smoked paprika for that smoky flavor.
• Vidalia onion: Any sweet onion like Walla Walla or Maui will work great here. Regular yellow onions are fine too, though they’ll be a bit sharper in flavor.
• Red potatoes: Yukon golds are a solid substitute and hold up well on the grill. You can also use russets, but cut them into slightly thicker pieces as they tend to fall apart more easily.
• Fresh garlic: In a pinch, use ¾ teaspoon of garlic powder instead of fresh cloves. Just mix it in with the other seasonings.
• Olive oil: Vegetable oil or melted butter both work well if you don’t have olive oil on hand.

Watch Out for These Mistakes While Grilling

The biggest mistake when making hobo potatoes is cutting your potatoes too thick, which means they’ll take forever to cook through and might burn on the outside before getting tender inside – aim for slices about 1/4 inch thick for even cooking.

Another common error is not preheating your skillet properly on the grill before adding ingredients, so make sure that oil is hot and shimmering before you start cooking to get a nice golden crust on those potatoes.

Resist the urge to constantly stir the potatoes in the first 10-15 minutes, as leaving them alone allows them to develop those crispy, caramelized edges that make this dish so good.

Finally, don’t add the bacon back too early or it’ll lose its crispness – wait until the very last few minutes of cooking so it stays nice and crunchy when you serve.

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What to Serve With Grilled Hobo Potatoes?

These grilled hobo potatoes are packed with bacon and onions, so they work great as a side dish for just about any grilled meat you’re cooking up. I love serving them alongside burgers, grilled chicken, or steak since everything’s already on the grill anyway. They’re also perfect for camping trips or backyard cookouts where you want something hearty that cooks right on the fire. If you want to round out the meal, add some grilled corn on the cob or a simple coleslaw to keep things fresh and balanced.

Storage Instructions

Store: Keep your leftover grilled hobo potatoes in an airtight container in the fridge for up to 4 days. They’re great to have on hand for quick breakfasts or side dishes throughout the week.

Freeze: You can freeze these potatoes for up to 2 months in a freezer-safe container. Just know that the texture of the potatoes might be a bit softer after freezing, but they’ll still taste good.

Reheat: Warm them up in a skillet over medium heat with a little oil to crisp them back up, or heat them in the oven at 375°F for about 10-15 minutes. The microwave works too, but you won’t get that nice crispy texture back.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2100
• Protein: 48-56 g
• Fat: 135-160 g
• Carbohydrates: 110-130 g

Ingredients

• 1.25 lbs thick-cut bacon
• 3 tablespoons olive oil (adjust as needed)
• 2 tablespoons unsalted butter
• 1 large yellow onion (cut into 1/2-inch thick wedges)
• 5 cloves garlic (grated)
• 5 large russet potatoes (sliced into 1/4-inch rounds)
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon red pepper flakes
• 2 sprigs fresh thyme (stripped)

Step 1: Prepare Ingredients and Start the Grill

• 5 large russet potatoes
• 1 large yellow onion
• 5 cloves garlic
• 1.25 lbs thick-cut bacon

Wash and slice the russet potatoes into 1/4-inch rounds, and cut the yellow onion into 1/2-inch thick wedges.

Grate the garlic cloves and set aside.

Cut the bacon into 1-inch pieces.

Light your charcoal grill and let it heat until you have medium-high heat with good coals established—this typically takes 15-20 minutes.

I find it helps to arrange your grill grate about 4-6 inches above the coals for proper heat control during cooking.

Step 2: Cook the Bacon and Render Its Fat

• 1.25 lbs thick-cut bacon

Place a large cast-iron skillet directly on the grill grate over the hot coals.

Add the bacon pieces and cook for 5-7 minutes, stirring occasionally, until the bacon is crisp and has rendered its fat.

Remove the cooked bacon with a slotted spoon, leaving the bacon fat in the pan—this flavorful fat is the base of your dish.

Set the bacon aside on a paper towel-lined plate.

Step 3: Build the Flavor Base with Oil and Aromatics

• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 5 cloves garlic

Add the olive oil and butter to the bacon fat in the skillet, allowing them to heat together for about 1 minute until the butter is fully melted and the mixture is sizzling.

Immediately add the grated garlic and cook for 30-45 seconds, stirring constantly, until fragrant—this prevents the garlic from burning.

I like to keep the heat brisk here to quickly infuse the fat with garlic flavor without overcooking it.

Step 4: Sauté Potatoes and Onions Until Tender

• potato and onion mixture from Step 1
• garlic-infused fat mixture from Step 3
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon red pepper flakes

Add the sliced potatoes and onion wedges to the skillet, stirring to coat them evenly with the oil and fat mixture.

Sprinkle with kosher salt, black pepper, and red pepper flakes, then stir well to distribute the seasonings.

Cook over medium-high heat for 40-50 minutes, stirring frequently (every 5-7 minutes) to ensure even cooking and prevent sticking.

The potatoes are done when they’re golden brown on the edges, tender when pierced with a fork, and the onions are soft and caramelized.

Step 5: Finish with Bacon and Fresh Thyme

• cooked bacon from Step 2
• cooked potato and onion mixture from Step 4
• 2 sprigs fresh thyme

Return the cooked bacon to the skillet and add the fresh thyme leaves (stripped from their sprigs).

Stir everything together and cook for another 2-3 minutes, allowing the bacon to warm through and the thyme to release its aromatics.

Taste and adjust the seasoning with additional salt and pepper as needed.

Use a spatula to gently break up any large potato pieces while stirring if needed for consistent texture.

Step 6: Serve Directly from the Skillet

Transfer the hobo potatoes directly to serving plates or bowls while hot, or keep the skillet on a trivet at the table for a family-style serving presentation.

The dish is best enjoyed immediately while the potatoes are crispy on the outside and creamy on the inside.

Mouthwatering Grilled Hobo Potatoes

Delicious Mouthwatering Grilled Hobo Potatoes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 17 minutes mins

Servings 8 servings

Calories 1950 kcal

Ingredients

  

• 1.25 lbs thick-cut bacon
• 3 tablespoons olive oil (adjust as needed)
• 2 tablespoons unsalted butter
• 1 large yellow onion (cut into 1/2-inch thick wedges)
• 5 cloves garlic (grated)
• 5 large russet potatoes (sliced into 1/4-inch rounds)
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon red pepper flakes
• 2 sprigs fresh thyme (stripped)

Instructions

 

• Wash and slice the russet potatoes into 1/4-inch rounds, and cut the yellow onion into 1/2-inch thick wedges. Grate the garlic cloves and set aside. Cut the bacon into 1-inch pieces. Light your charcoal grill and let it heat until you have medium-high heat with good coals established—this typically takes 15-20 minutes. I find it helps to arrange your grill grate about 4-6 inches above the coals for proper heat control during cooking.
• Place a large cast-iron skillet directly on the grill grate over the hot coals. Add the bacon pieces and cook for 5-7 minutes, stirring occasionally, until the bacon is crisp and has rendered its fat. Remove the cooked bacon with a slotted spoon, leaving the bacon fat in the pan—this flavorful fat is the base of your dish. Set the bacon aside on a paper towel-lined plate.
• Add the olive oil and butter to the bacon fat in the skillet, allowing them to heat together for about 1 minute until the butter is fully melted and the mixture is sizzling. Immediately add the grated garlic and cook for 30-45 seconds, stirring constantly, until fragrant—this prevents the garlic from burning. I like to keep the heat brisk here to quickly infuse the fat with garlic flavor without overcooking it.
• Add the sliced potatoes and onion wedges to the skillet, stirring to coat them evenly with the oil and fat mixture. Sprinkle with kosher salt, black pepper, and red pepper flakes, then stir well to distribute the seasonings. Cook over medium-high heat for 40-50 minutes, stirring frequently (every 5-7 minutes) to ensure even cooking and prevent sticking. The potatoes are done when they're golden brown on the edges, tender when pierced with a fork, and the onions are soft and caramelized.
• Return the cooked bacon to the skillet and add the fresh thyme leaves (stripped from their sprigs). Stir everything together and cook for another 2-3 minutes, allowing the bacon to warm through and the thyme to release its aromatics. Taste and adjust the seasoning with additional salt and pepper as needed. Use a spatula to gently break up any large potato pieces while stirring if needed for consistent texture.
• Transfer the hobo potatoes directly to serving plates or bowls while hot, or keep the skillet on a trivet at the table for a family-style serving presentation. The dish is best enjoyed immediately while the potatoes are crispy on the outside and creamy on the inside.