I remember as a kid my parents making grilled potatoes in foil pouches with sliced potatoes, butter and onion and putting them over the campfire to cook for dinner.
If you also remember doing this why not relive those memories, but at home on your grill.
A neat little twist to these grilled potatoes is adding a packet of onion soup mix to the foil packet instead of regular onions.
The soup mix ingredients really blends well with the butter and gently simmers your potatoes in a nice rich onion sauce.
The nice thing is they don't take up much space on the grill, especially if you just plunk them on the small warming rack above the main grill to cook.
And we discuss below how to make the foil packs so they don't leak while cooking - very important.
When they're grilled you can just split open the foil and serve the potatoes right out of the packet.Read Reviews/Leave Comments
Prep time: 5 minutes
Cook time: 45 minutes
In-direct Heat or upper warming rack of the grill: 400F - 425F
What you'll need:
Peel and slice the potatoes about 1/4" thick
Here's how to make leak-proof foil packets:
Now the foil is ready for the recipe contents in the next step.
Place 1/2 the sliced potatoes on the foil in the center.
Place 4 teaspoons of butter over the potatoes.
Cover with 1/2 the packet of onion soup mix.
Cover with the remaining sliced potatoes, 4 more teaspoons of butter and the rest of the onion soup mix.
Begin bringing up the two long ends so the meet.
Fold these long edges over themselves as many times as it takes until you have reached the contents.
Begin folding the small ends over themselves until you reach the contents.
You should now have a leak-proof foil packet for the potatoes.
Preheat the grill for indirect heat at 400F to 425F.
Place the potato packets on the top warming rack if you have it.
Flip several times during cooking to keep the butter and juices distributed - use a BBQ mitt or tongs to do this (don't puncture the foil or you'll have a mess).
Serve immediately after cooking.
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