Grilled Potatoes and Onions (Foil Wrapped And Garnished With Herbs)
Grilled Potatoes and Onions with Herbs, wrapped in foil, is a delicious and easy side dish that’s perfect for outdoor cooking. Sliced potatoes and onions are mixed with fresh herbs like rosemary, thyme, and parsley, then drizzled with olive oil and seasoned with salt and pepper. The mixture is wrapped in foil and grilled until the potatoes are tender and infused with the savory flavors of the herbs.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Servings: 6
Ingredients
- 5 medium potatoes, sliced into ¼-inch thick rounds (Yukon Gold or Russet potatoes work well)
- 2 large red onions, sliced into ¼-inch thick rounds
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 5 tablespoons unsalted butter (can substitute with olive oil)
- Seasoning: 1 teaspoon garlic powder, 1 teaspoon dried herbs (such as rosemary or thyme), and 1 teaspoon paprika for extra flavor
Directions
1. Prepare the Grill
Set your grill to medium heat. If you are using a charcoal grill, wait until the coals are covered with a thin layer of ash. For a gas grill, preheat for about 10 minutes.
2. Prepare the Foil Packets
Tear off large sheets of aluminum foil, each large enough to create a sealed packet for the vegetables. Each packet should be able to comfortably hold the sliced potatoes and onions.
Place the sliced potatoes and onions in the center of each foil sheet. If you are using additional seasonings like garlic powder, dried herbs, or paprika, sprinkle them over the vegetables.
Sprinkle the salt and ground black pepper evenly over the vegetables. Dot the vegetables with pieces of butter. If you are using olive oil, drizzle it over the vegetables instead.
Fold the foil over the vegetables to create a sealed packet. Make sure the edges are tightly sealed to prevent steam from escaping. If necessary, create two layers of foil to ensure the packet is well-sealed.
3. Grill the Packets
Place the foil packets directly on the grill grates. For a charcoal grill, arrange the packets over the hot coals. For a gas grill, place them over the heat.
Close the grill lid and cook the packets for about 30 minutes. After 15 minutes, carefully flip the packets to ensure even cooking on both sides. Use tongs to handle the packets carefully to avoid tearing the foil.
After 30 minutes, carefully open one of the packets to check if the potatoes are tender. You can use a fork or knife to pierce a potato slice to test. If the potatoes are not yet tender, seal the packet and continue grilling for an additional 5-10 minutes.
4. Serve
Carefully remove the foil packets from the grill using tongs. Let them cool for a few minutes before opening, as steam will escape when you open the packets.
Transfer the grilled potatoes and onions to a serving plate. Be cautious of hot steam when opening the foil.
5. Garnishes
Garnish with freshly chopped herbs like parsley, chives, or cilantro for added flavor and color.
Add an extra pat of butter on top of the vegetables for a richer taste before serving.
Tips
Use waxy potatoes like Yukon Gold for a creamy texture or starchy potatoes like Russet for a fluffier texture. Both work well, but Yukon Golds hold their shape better.
Experiment with different seasoning blends or add a splash of balsamic vinegar or lemon juice to the vegetables before sealing the foil for added flavor.
You can add other vegetables to the foil packets, such as bell peppers, carrots, or zucchini. Adjust the cooking time accordingly if adding additional vegetables.
Maintain a medium heat to avoid burning the foil packets. Adjust the heat as necessary to ensure even cooking.
Nutrition Information
- Calories: 220
- Fat: 12g
- Carbs: 25g
- Protein: 2g
Download the Recipe below
Grilled Potatoes and Onions
6
servings10
minutes30
minutesSliced potatoes and onions are mixed with fresh herbs tthen drizzled with olive oil and seasoned with salt and pepper. The mixture is wrapped in foil and grilled until the potatoes are tender
Ingredients
5 medium potatoes, sliced into ¼-inch thick rounds (Yukon Gold or Russet potatoes work well)
2 large red onions, sliced into ¼-inch thick rounds
2 teaspoons salt
2 teaspoons ground black pepper
5 tablespoons unsalted butter (can substitute with olive oil)
Seasoning: 1 teaspoon garlic powder, 1 teaspoon dried herbs (such as rosemary or thyme), and 1 teaspoon paprika for extra flavor
Directions
- Set your grill to medium heat. If you are using a charcoal grill, wait until the coals are covered with a thin layer of ash. For a gas grill, preheat for about 10 minutes.
- Tear off large sheets of aluminum foil, each large enough to create a sealed packet for the vegetables. Each packet should be able to comfortably hold the sliced potatoes and onions.
- Place the sliced potatoes and onions in the center of each foil sheet. If you are using additional seasonings like garlic powder, dried herbs, or paprika, sprinkle them over the vegetables.
- Sprinkle the salt and ground black pepper evenly over the vegetables. Dot the vegetables with pieces of butter. If you are using olive oil, drizzle it over the vegetables instead.
- Fold the foil over the vegetables to create a sealed packet. Make sure the edges are tightly sealed to prevent steam from escaping. If necessary, create two layers of foil to ensure the packet is well-sealed.
- Place the foil packets directly on the grill grates. For a charcoal grill, arrange the packets over the hot coals. For a gas grill, place them over the heat.
- Close the grill lid and cook the packets for about 30 minutes. After 15 minutes, carefully flip the packets to ensure even cooking on both sides. Use tongs to handle the packets carefully to avoid tearing the foil.
- After 30 minutes, carefully open one of the packets to check if the potatoes are tender. You can use a fork or knife to pierce a potato slice to test. If the potatoes are not yet tender, seal the packet and continue grilling for an additional 5-10 minutes.
- Carefully remove the foil packets from the grill using tongs. Let them cool for a few minutes before opening, as steam will escape when you open the packets.
- Transfer the grilled potatoes and onions to a serving plate. Be cautious of hot steam when opening the foil.
- Garnish with freshly chopped herbs like parsley, chives, or cilantro for added flavor and color.
- Add an extra pat of butter on top of the vegetables for a richer taste before serving.
Notes
- Tips
+ Use waxy potatoes like Yukon Gold for a creamy texture or starchy potatoes like Russet for a fluffier texture. Both work well, but Yukon Golds hold their shape better.
+ Experiment with different seasoning blends or add a splash of balsamic vinegar or lemon juice to the vegetables before sealing the foil for added flavor.
+ Add other vegetables to the foil packets, such as bell peppers, carrots, or zucchini. Adjust the cooking time accordingly if adding additional vegetables.
+ Maintain a medium heat to avoid burning the foil packets. Adjust the heat as necessary to ensure even cooking.
