Grilled Onions and Potatoes

Grilled Onions and Potatoes

Made  times
Allyson  7

"My family loves these tasty potatoes. There are never leftovers. Once the potatoes are all tucked in their foil packets, they can wait overnight to be grilled the next day. Great for camping. Check foil packets at 15 and 30 minutes to ensure they are not burning. May require a few more minutes to ensure all is cooked through."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


45 m servings 649 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 649 kcal
  • 32%
  • Fat:
  • 45.5 g
  • 70%
  • Carbs:
  • 54.9g
  • 18%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 561 mg
  • 22%

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.


  • Prep

  • Cook

  • Ready In

  1. Preheat grill for medium heat and lightly oil the grate.
  2. Stir mayonnaise, Parmesan cheese, garlic, red pepper flakes, paprika, salt, and pepper together in a large bowl. Add potatoes and onion; stir to coat completely.
  3. Arrange aluminum foil squares on a work surface and spray each with cooking spray. Divide potato mixture between the four squares. Fold aluminum foil over potato mixture and crimp edges together to form a secure pouch.
  4. Cook on the preheated grill until potatoes are tender, about 30 minutes.


  1. 30 Ratings

Most helpful positive review

Delicious! We thinly sliced the potatos, mixed all together, then baked @ 400 degrees in the oven for 1 hour in a covered pan.

Most helpful critical review

I made this tonight to go with grilled chicken. The mayo and Parmesan mixture was weird. I won't be making again.

Most helpful
Most positive
Least positive

Delicious! We thinly sliced the potatos, mixed all together, then baked @ 400 degrees in the oven for 1 hour in a covered pan.

These were delicious and totally devoured. I went back for more and the boys had eaten every bit of it. I didn't have the full amount of mayo so I subbed in some sour cream and also a bit of Ran...

Made for Recipe Group. I am in love! These are soooo tasty!! I put them all in a foil pan, set covered on the grill and cooked till tender and turned them over a time or two when I checked them....

These were good. I used red potatoes and baked in the oven 325 degrees for 1 hour. I didn't cover them, because I wanted them to be a bit crispy. They turned out just right. I put some shredded ...

We grill potatoes often with cheese and onions, but have never tried it coated with mayonnaise. I did half the amount of mayonnaise after reading another review, and it was plenty. I liked how t...

AR Buzz Recipe Group Selection - we always enjoy this recipe and have been making a similar one for years. Instead of 1 cup of mayonnaise I only used 1/2 cup. I used garlic cloves and because we...

I don't think anyone is ever going to find, let alone rate this recipe so I am going to do it myself. 2 thumbs up Ally :-)

This recipe is delicious as written. The only change I made, I use smoked paprika for that added "grilled" flavor. After I flip them on the grill, I poke holes in the foil to let out the steam...

Recipe Group Selection: 30, August 2014 ~ I made a half a batch of the potatoes using fresh dug new baby reds and yellows. We all enjoyed this version of grilled potatoes and had a delcious din...

Other stories that may interest you