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Grilled Potatoes and Onion

Grilled Potatoes and Onion

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Bob Cody

Bob Cody

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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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Reviews

Creed
282

Creed

12/19/2003

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!

ISSA
238

ISSA

9/29/2003

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!!!)

BARBALICIOUS
128

BARBALICIOUS

7/31/2003

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!

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