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READY IN 45 mins

Grilled Potatoes and Onion

Read Reviews (375)

"Always cook up a package of potatoes and onions with the rest of your grilled meal! Start early, because it takes about a half an hour to cook. These cook over indirect heat (off to the side), so you can grill other things at the same time." — Bob Cody

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Original recipe makes 4 servings Change Servings

4 potatoes, sliced
1 red onion, sliced
1 teaspoon salt

1 teaspoon ground black pepper
4 tablespoons butter

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Directions

Preheat grill for medium heat.
For each packet, measure out 2 or 3 squares of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other. Place some of the potatoes and onion in the center, sprinkle with salt and pepper, and dot with butter. Wrap into a flattened square, and seal the edges. Repeat with remaining potatoes and onion.
Place aluminum wrapped package over indirect heat, and cover. Cook for approximately 30 minutes, turning once. Serve hot off the grill.

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PREP 15 mins
COOK 30 mins
READY IN 45 mins

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Reviews More Reviews

Most Helpful Positive Review

Dec 19, 2003

This was very good and makes a great side dish to any grilled meal! After reading all the other reviews, here's what I did: Prepare the foil sheets and dot with butter BEFORE putting the veggies inside (prevents burning and sticking); slice the potatoes and onion and mix together in a large bowl with olive oil, salt and pepper (careful of the pepper, I found that 1 tsp. was a bit too much); wrap it up tight, flatten it out and leave it on the grill for 30 minutes, turning halfway. It came out perfect! Thank you, Bob!

—Creed

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Most Helpful Critical Review

Feb 06, 2006

Sorry...the red onions ruined this recipe for me. I think red onions should be reserved for fresh recipes, not cooked. I didn't enjoy the taste. However, I tried this recipe again, last night, using yellow onions and I added fresh mushrooms. Huge improvement and much more to my liking.

—QUIRKYIQ

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549 Ratings

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Sep 29, 2003

Don't let the simplicity of this recipe throw you off! We absolutely love to grill our vegetables. My Suggestions: Use olive oil instead of butter, because it is healthier and adds a great flavor to the veggies. Add some cloves (or in our case, a whole bulb!) of garlic for added flavor. Don't worry about a pungent flavor; cooked garlic mellows beautifully. Add some fresh (or dried) herbs, such as *basil*, parsley, or dill. Salt and pepper to taste. Also, add other veggies. Don't be afraid to experiment! Grilled zucchini, carrots, and mushrooms are all wonderful. You really don't have to measure, just use as many veggies as you would like. This recipe, as is, is an excellent starting point for us veggie-lovers (such as me!!!)

—ISSA

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Jul 31, 2003

Simple, but great recipe. You absolutely must use the red onions as they turn out sweet with an amazing texture that compliments the potatoes. I quartered my onion and seperated the pieces. Also I always add a sprinkling of celery salt and cayenne to potatoes of this style (a flavor must). And of course added 2 whole cloves of garlic. Also, like others I tossed the potatoes, onions and spices in a little olive oil before putting on foil, also lightly coated with oil. No sticking and the potatoes were perfectly tender after 30 minutes on med heat. YUM!

—BARBALICIOUS

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Jun 25, 2003

This is a good recipe. I rubbed the foil with olive oil before adding the potatoes. I also added garlic powder for extra flavor. Spray a little mist of water on the potatoes to help keep them moist.

—BOSSESWIFE

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Aug 01, 2008

My parents always made these when I was a little girl and now my grown children make these "Spuds," as they've grown to call them, too! They have come to be a sentimental favorite in our family! We always make them in one, large foil packet or sometimes in a disposable foil tin. Dill and garlic salt are our favorite and tradional additions, and sometimes I like to add a little bacon grease. If you let the potatoes cook long enough before stirring, they will get all nice and crispy, much like hash browns,and everyone seems to want to dive into those crispy parts first!

—naples34102

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Mar 11, 2006

Sensational! We grilled these as a side to our steak, along with some asparagus w/roasted garlic. DH tried them and all he could say was "Phenomenal!" I made 2 changes:tossed the yukon golds and red onions in EVOO instead of adding butter, and used seasoning salt instead of regular salt. Wow! I used a mandolin to slice them consistantly, and they were cooked to perfection at exactly 30 minutes. I will DEFINITELY be making these again. Thanks so much, OP!

—PPERRY0501

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Oct 31, 2002

Very easy to prepare. I like to add fresh herbs, and lemon juice to the mixture too for more flavor. You can even add garlic for some kick. I have also used olive oil instead of butter with good results.

—Rebslo

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Nutrition

Calories
278 kcal
14%

Carbohydrates
40.1 g
13%

Cholesterol
31 mg
10%

Fat
11.8 g
18%

Fiber
5.3 g
21%

Protein
4.8 g
10%

Sodium
677 mg
27%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Grilled Potatoes and Onion

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 278
Calories from Fat: 106

% Daily Value *
Total Fat 11.8g 18 %
Saturated Fat 7.4g 37 %
Cholesterol 31mg 10 %
Sodium 677mg 27 %
Potassium 947mg 27 %
Total Carbohydrates 40.1g 13 %
Dietary Fiber 5.3g 21 %
Protein 4.8g 10 %
Sugars 2.8g
Vitamin A 7 %
Vitamin C 74 %
Calcium 5 %
Iron 19 %
** Thiamin 19 %
Niacin 27 %
Vitamin B6 41 %
Magnesium 19 %
Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.