Grilled foil potatoes are a delicious side dish with any grilled main entree. We have been enjoying these potatoes for many years. I don’t know why I waited so long to make them this summer. They are so easy and so good. The grill is started anyway; why not use it to prepare the whole meal?
There is nothing like outdoor grilling for flavoring food. Just a few simple ingredients make these potatoes so wonderful.
These potatoes were excellent alongside this lemon herb chicken. I also served them with tequila-lime chicken.
Elements
Russet Potatoes: Russet potatoes are my stand-by for nearly any potato recipe. Grilling makes them tender, a little crispy, and wonderful. I generally peel the potatoes for this recipe, but I wouldn’t argue with leaving the potatoes unpeeled.
Red Onion: We love the sharp flavor of red onion. A white or yellow onion would also work very well. Onion adds delicious flavor to the potatoes.
Butter: Just a tablespoon of butter makes these potatoes taste rich and buttery.
Salt & Black Pepper: A generous amount of salt and pepper brings out the flavor.
Preparation
Start by prepping your ingredients. It is important to slice the potatoes thinly and evenly so they cook at the same rate. If you have a mandolin, this would be a great use. The horror stories of tips of fingers being sliced off have kept me from seriously considering one. Safety first. 🙂
Prep your potatoes and onions and divide them between two sheets of aluminum foil. Spray the foil generously with oil so the potatoes don’t stick. Chop the butter into small pieces and scatter all over the potatoes and onions. Sprinkle generously with salt and pepper.
Fold the foil on the three open sides. Fold over 3-4 times for a tight seal.
Place the packets on a preheated grill. Set over direct heat for 10 minutes so the potatoes start to brown, flipping halfway through. Pull the packets off the direct heat and grill another 20 minutes.
The foil packets will obviously be very hot when you pull them from the grill. Open very carefully and allow the steam to release. Spoon onto serving plates and enjoy!
Grilled foil potatoes
Ingredients
- 2 medium-sized Russet potatoes peeled if desired, sliced in half and thinly sliced
- 1 small red onion chopped
- 1 Tbsp butter chopped into small pieces
- ½ tsp salt or to taste
- ½ tsp black pepper or to taste
Instructions
- Set out two pieces of aluminum foil, approximately 12 square inches. Error on the side of a larger size, as you need enough to seal the potatoes within the foil. Spray generously with cooking spray or spritz with oil.
- Divide the potatoes, red onion, and butter evenly between the two pieces of foil. Sprinkle generously with salt and pepper.
- Flip the foil in half with the ingredients inside the foil. Seal around the edges by folding the foil 3-4 times.
- Place the foil packets on the grill over direct heat for 10 minutes, turning once. Pull off direct heat and grill for an additional 15 minutes.
- Pull from the grill. The foil will be very hot. Carefully open packets onto plates and serve immediately.