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Grilled Potatoes and Onions In Foil

Grilled potatoes and onions with dollops of sour dream and garnished with parsley sitting in a blue bowl with a blue striped napkin sitting beside it.
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5 from 1 review

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.

Ingredients

Scale
  • 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

Instructions

  • 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.
  • Enjoy!

Notes

  • 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.

Nutrition

Find it online: https://lingeralittle.com/grilled-potatoes-and-onions-13/