Grilled Onion Potatoes
Transform your next cookout with these vibrant Grilled Onion Potatoes, a side dish packed with smoky, savory flavors and effortless charm. Yukon Gold potatoes and sweet yellow onions are seasoned with a mouthwatering blend of smoked paprika, garlic powder, and dried thyme, then drizzled with olive oil for a rich and satisfying flavor profile. Sealed in foil packs and cooked to perfection on the grill, this recipe locks in steam for tender potatoes and caramelized onions with irresistibly crisp edges. Ready in just 50 minutes and perfect for any barbecue or outdoor gathering, these foil-pack potatoes are easy to prepare, mess-free, and customizable with a sprinkle of fresh parsley for a pop of color and freshness. Whether you’re hosting a backyard party or enjoying a cozy family meal, this crowd-pleaser is sure to elevate your grilling repertoire.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 2 medium Yellow onion
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your grill to medium heat (about 375°F to 400°F). If using a charcoal grill, prepare medium-hot coals.
Wash the potatoes thoroughly and slice them into 1/4-inch-thick rounds. Peel and slice the onions into thin rings.
In a large mixing bowl, combine the sliced potatoes and onions. Drizzle with olive oil, then sprinkle with garlic powder, smoked paprika, dried thyme, salt, and black pepper. Toss well to coat evenly.
Cut 4 large pieces of heavy-duty aluminum foil (about 12 inches each). Divide the potato and onion mixture equally among the foil sheets.
Fold the sides of each foil sheet up and over the mixture, sealing tightly to form a packet. Make sure there are no gaps to prevent steam from escaping.
Place the foil packets on the preheated grill. Close the lid and cook for 30–35 minutes, flipping the packets halfway through to ensure even cooking.
Carefully remove the packets from the grill and let them rest for 2–3 minutes before opening. Be cautious when unsealing the foil, as hot steam will be released.
Transfer the grilled onion potatoes to a serving dish. Garnish with chopped fresh parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
1162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2435 mg | 106% | |
| Total Carbohydrate | 185.1 g | 67% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 15.8 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 4229 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
