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Grilled Potatoes and Onion

Grilled Potatoes and Onion

"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."
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45 m servings 278 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 278 kcal
  • 14%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 40.1g
  • 13%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 677 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

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  1. Preheat grill for medium heat.
  2. 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.
  3. 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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Read all reviews 421
  1. 617 Ratings

Most helpful positive review

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 veggi...

Most helpful critical review

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, u...

Most helpful
Most positive
Least positive

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 veggi...

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 flavo...

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. A...

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!...

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...

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 ...

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 go...

Very good and easy. My family loved them. I put them in the oven also and they were great either way depending onwhat your using oven or grill. Thanks!

Very good and a nice change from having plain old baked potatoes. I sprayed the foil with cooking spray and used Parkay spray butter on top of the potatoes instead of butter. This not only cut ...

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