Grilled potatoes make a tasty side dish that’s full of flavor! They’re soft and tender inside with a golden, crispy outside. All you need are a few simple ingredients to whip up this cozy favorite.
Chunks of red potatoes and onions are tossed in garlic butter and rosemary, then roasted in a foil packet until crisp and golden.
Potatoes: Thin-skinned red potatoes (or baby potatoes) don’t need peeling and have a creamy texture once cooked. Yukon golds, white or russet potatoes, or fingerlings will all work. Peeling is optional; leave them unpeeled for a more rustic look.
Keep leftover grilled potatoes in an airtight container in the refrigerator for up to 4 days or freeze them in zippered bags for up to 2 months.
Grilled red potatoes tossed with onions, butter, garlic, and rosemary make a delicious summer side dish.
- 3 pounds red potatoes
- 1 small onion sliced
- ¼ cup butter cubed, more to taste
- 3-4 cloves garlic sliced
- 2 teaspoons fresh rosemary chopped, or ½ teaspoon dried and slightly crushed
- salt and black pepper to taste
-
Wash potatoes and cut into bite size pieces. Place in a microwave safe bowl and cover tightly with plastic wrap. Microwave for 3-4 minutes or just until fork tender.
-
Preheat grill to medium-high heat.
-
Add rosemary, salt, and pepper to the potatoes. Toss to coat.
-
Lay out a sheet of heavy duty aluminum foil approximately 2 feet in length. Spray with cooking spray.
-
Add the potatoes, onions & garlic on one half of the foil and top with butter. Fold the other half of the foil over top. Roll the edges of the foil on all sides to create a tight seal.
-
Place the potatoes on the grill and cook 25-30 minutes, turning occasionally. Cook until the potatoes are tender and golden brown.
-
Serve warm with sour cream or desired toppings.
- Cook the potatoes part way by placing them in the microwave or boiling just until fork tender. This keeps the grill time short. If microwaving, no water is needed.
- Use heavy-duty foil for the best results.
- Other vegetables can be added to the mixture.
- Potatoes can be skewered and cooked directly on the grill over indirect heat if you’d prefer. If using wood skewers, be sure to soak them in water for 30 minutes before grilling.
- This potato foil packet recipe can also be cooked in the oven at 400°F. Bake for about 30 minutes.
- Garnish with parsley and serve with sour cream or homemade ranch for dipping.
Calories: 234 | Carbohydrates: 38g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 102mg | Potassium: 1057mg | Fiber: 4g | Sugar: 3g | Vitamin A: 254IU | Vitamin C: 21mg | Calcium: 30mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
