Oh, the taste of summertime – Grilled Potatoes and Onions wrapped up nice and neat in a “throw-away” foil packet, making clean-up a cinch. Flavored with garlic and fresh rosemary, these enticing spuds are slightly charred which delivers a smoky characteristic throughout.
I love it that the rain here in the Midwest has finally let up a bit and we’ve been able to pull the cover off the grill. Of course, I’ve been known to stand in the pouring rain and flip burgers while being soaked to the bone. There’s just something about the grill that brings out the “happy” in me! The distinct aroma in the air, a plateful of charred goodness and of course the chatter among friends and family hanging out on our deck.
These Grilled Potatoes and Onions in Foil have contributed to many a meal at my house over the years. They have a sentimental place in my heart because of all the memories that are associated with them. Also, they are so so GOOD and easy! I think you will find this to be your go-to summertime side dish recipe as well. So here is my simple version of potatoes and onions on the grill.
Why I love this recipe:
This recipe is easy and economical because there are only a few ingredients. Potatoes, onions, garlic, rosemary, a little bit of salt and pepper and a drizzle of olive oil. That’s it. Although the combination of flavors is simple, the tastiness of this dish along with the smokiness from the grill makes this one of my favorite side dish recipes.
Anything I can throw on the grill is a “win, win” for me. Grilling in the summertime is my favorite way to cook. It takes all the mess outside and leaves very little clean-up in the end. Meals on the grill are uncomplicated yet have a savory depth to them. This recipe is thrown together in a foil packet, so when done, crumble up the foil and throw it in the trash. It’s that simple.
It can be made for two people or a crowd. Depending on how many you have showing up for dinner, the recipe can be made to accommodate that number. When grilling for a crowd, just make several packets, grill, and then keep warm in the oven while the rest of dinner is thrown on the grill.
What Kind of Potatoes is best to grill?
The truth is, I’ve used all kinds of potatoes in these foil packets over the years. Probably my favorite are the baby red ones because they are creamier than, say a russet potato. They are considered a waxy potato and tend to hold their shape well after cooking since their flesh is firm and moist. And because they are small, you only have to cut them in half which saves prep time.
What is the best way to store Potatoes?
Store potatoes in a dry, cool dark place. A pantry is a great choice since there is no direct light shining in. Or an unheated basement is even better. Don’t store your potatoes in the refrigerator as the cold causes the starch to turn to sugar. Also, don’t store your potatoes next to onions. The gases they both release will cause the other one to ripen quickly.
You’ll want to remove them from the plastic bag you purchased them in and transfer to a basket or an opened brown paper bag. This allows them to breathe. A wire mesh basket works great because you can rinse it off if the bottom potato turns bad. Properly stored potatoes can last four to six months. Here’s a great article by The Spruce Eats for additional storing tips.
What kind of onion works best with Grilled Potato?
I always go for a milder sweet onion for this recipe, like a Vidalia. Most of the time, they will just be labeled “sweet onions.” There’s no pungent taste that you find as with yellow onions which can be a little overbearing with these potatoes. I’m looking for a subtle flavoring coming from the onions, garlic, and rosemary. There are some recipes that you want a bold onion flavor, in that case, reach for the yellow onions.
Two ways to prep your potatoes for grilling:
First Way to Prep – Parboiling: Cut the baby reds in half and place in a pan of cold salted water. Make sure the water covers the potatoes. Bring to a boil and turn down the heat to low. Simmer until the potatoes are slightly tender, probably 7-10 minutes. Stick a paring knife into a potato and if it is tender with a bit of resistance in the center, you know it’s good to go.
Second Way to Prep – Place the Raw Potatoes in the Foil to Grill: This is the easier step which bypasses parboiling but the grilling time will be much longer, probably 40 minutes or more on a lower temperature.
I recommend parboiling for three reasons. #1 It makes for even cooking throughout the grilled potato. #2 It cuts the grilling time way down. #3 The seasoning of the salt water permeates the inside of the potato and adds a full salted flavor throughout.
Putting it all together:
Once the potatoes have been parboiled, combine them with thick slices of sweet onion, and thin slices of garlic. With the rosemary, you can either use whole sprigs or mix the chopped herb in. And honestly, you can add any herb that you favor or have on hand. Thyme adds a lovely flavor as well. Drizzle with the olive oil and toss all of this with a generous sprinkling of salt and pepper until everything is well coated.
You will want to use two large pieces of heavy-duty foil for grilling. It’s much more durable than regular foil. Place the potatoes along with all the other ingredients on top of one piece of foil, top it with the other pice and tightly seal around all the edges.
How hot should the grill be for these grilled potatoes?
Turn all the grill burners on high, close the lid and let it heat to at least 500°F. With this very hot temperature, it ensures a nice crisp char on the potatoes. The foil packet goes directly over the flames, close the lid again and let them cook for ten minutes. Carefully turn the foil packet over and grill for another 10 minutes with the lid closed.
The heavy duty foil is pretty durable, but you will want to be mindful as it can tear when turning the packet if you are too forceful. You want it sealed well so the steam will permeate all the flavors together and continue to soften the interior of the potatoes. Make sure and use hot pads or tongs when turning as the foil can be pretty dang hot.
When the potatoes are tender remove them from the grill and let them sit for a few minutes. Be careful when you open the foil packet, the steam can be really hot. I can’t tell you how many times I was impatient and popped open the packet early only for a rush of steam to burn my hand. You think I’d have learned by now.
Now it’s time to sit down and enjoy the summer evening. Grab a glass of your favorite wine, enjoy a great meal, put your feet up, and relax because the workday is finally over.
These buttery, creamy charred potatoes are an ideal side dish for pretty much anything you want to throw them with. They pair beautifully with my Bison Burgers with Peppadew Jam, Grilled T-Bone Steak, or Juicy Turkey Burgers.
If you love these Grilled Potatoes and Onions, you will love the following potato recipes as well.Print
Grilled Potatoes and Onions In Foil
Oh, the taste of summertime – Grilled Potatoes and Onions wrapped up nice and neat in a foil packet. Flavored with garlic and fresh rosemary, these enticing spuds are slightly charred which gives them a smokey essence.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Potatoes
- Method: Grilling
- Cuisine: American
- 2 pounds Red Baby Potatoes, cut in half
- 1 large Sweet Onion, sliced thick
- 4 large cloves Garlic, sliced thin
- 2 stalks of Fresh Rosemary or 1 tablespoon chopped
- Kosher Salt, to taste
- Freshly Ground Pepper, to taste
- 2 tablespoons Olive Oil
- Place 2 lbs of halved baby red potatoes in a pan of cold water and bring to a boil. Reduce heat to low and simmer for 7-10 minutes or until a paring knife stuck into a potato is tender with the center being a little resistant. Let cool.
- Preheat grill to 500°F.
- Combine cooled potatoes, 1 large thick sliced onion, 4 thinly sliced large garlic cloves, and salt and pepper to taste in a large bowl.
- Drizzle with 2 tablespoons olive oil and toss until everything is coated well.
- Using large pieces of heavy-duty foil, transfer the potatoes to one piece and either tuck in the 2 springs of rosemary or sprinkle the chopped rosemary over the top.
- Lay another piece of foil over the top and tightly seal the edges all around.
- Grill the foil packet for 10 minutes and gently turn the foil over and grill for another 10 minutes. Remove the foil packet from the grill and carefully open it up as the steam will be very hot.
- My favorite potatoes to grill are the baby red ones because they are creamier than, say a russet potato. They are considered a waxy potato and tend to hold their shape well after cooking since their flesh is firm and moist.
- Whatever type of potato you use, you will want to cut them small enough to cook through to the middle.
- I recommend parboiling for three reasons. #1 It makes for even cooking throughout the grilled potato. #2 It cuts the grilling time way down. #3 The seasoning of the salt water permeates the inside of the potato and adds a full salted flavor throughout.
- If you decide to not parboil, lower the grill temperature to medium and cook for probably 20 minutes on each side until the potatoes are tender.
- Use large pieces of heavy-duty foil for grilling. It’s much more durable than regular foil and it gives you larger pieces of foil.
- Turn all the grill burners on high, close the lid and let it heat to at least 500°F. With this very hot temperature, it ensures a nice crisp char on the potatoes.
- The heavy duty foil is pretty durable, but be mindful as it can tear when turning the packet if you are too forceful.
- Seal the foil well so the steam will permeate all the flavors together and continue to soften the interior of the potatoes. Make sure and use hot pads or tongs when turning as the foil can be really hot.
- Serving Size: 1/4 of the Potatoes
- Calories: 240
- Sugar: 1 g
- Sodium: 294 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: potatoes, grilled potatoes, grilling, summertime recipes, grilling recipes