Recipe by Allyson Thomas
"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."
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shredded Parmesan cheese
red pepper flakes
ground black pepper
baking potatoes, cut into 1/4-inch slices
sweet onion, sliced
12x12-inch squares aluminum foil
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 Ranch dressing. I messed with the spices (I make an all purpose low salt mix) and added lots of granulated garlic and more pepper (we love pepper). I had some sharp cheddar in the fridge that needed to be used so I tossed some in. Yum, I might just make some more today. I'm going to try and use greek yogurt and see if that works since I'm out of mayo.
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. Thanks for the recipe!
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 all like garlic, I also used garlic salt, added cheddar cheese along with freshly grated Parmesan and sprinkled generously with Hungarian paprika and freshly ground pepper. I had a yield of five packets. Easy to prepare and easy to clean up! Also a great recipe for camping. Thanks Ally T for sharing!
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 so they don't get mushy but stay crisp.
Delicious! We thinly sliced the potatos, mixed all together, then baked @ 400 degrees in the oven for 1 hour in a covered pan.
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 :-)
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 dinner. Served them with 'Key West Chicken', 'Sassy Freezer Slaw' and 'Mexican Corn On The Cob (Elote)' all AR recipes.
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 the mayo kept the potatoes from drying out and you don't notice the mayo taste and yet still gave a nice flavoring. I only had red potatoes on hand and they cooked up nicely in the 30 minutes, we set our gas grill on 400° and cooked on indirect heat.
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Onions and Potatoes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 649
** Calories from Fat: 409
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