Grilled Potatoes and Onions with Herbs Foil Wrapped
Elevate your summer grilling game with these irresistible Grilled Potatoes and Onions with Herbs, wrapped in foil for a no-fuss cooking experience. This easy yet flavorful side dish features tender Yukon Gold potatoes and sweet yellow onions tossed with olive oil, minced garlic, and fresh rosemary and thyme for a fragrant, herbaceous kick. Cubes of butter nestled into the mix ensure every bite is rich and satisfying. Sealed in foil packets, the potatoes steam and char simultaneously on the grill, creating a delightful medley of smoky, caramelized flavors. Ready in just 45 minutes, this recipe is perfect for barbecues, camping trips, or any time you crave a simple yet impressive dish. Serve these grilled potatoes and onions alongside your favorite grilled proteins, or savor them as a standalone vegetarian delight.
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Recipe Information
Ingredients
- 4 medium-sized Yukon Gold potatoes
- 1 large Yellow onion
- 3 tablespoons Olive oil
- 2 minced Garlic cloves
- 1 teaspoon, chopped Fresh rosemary
- 1 teaspoon, chopped Fresh thyme
- 1 teaspoon, or to taste Salt
- 0.5 teaspoon, freshly ground Black pepper
- 2 tablespoons, cubed Butter
- 2 sheets, approximately 12x18 inches each Aluminum foil
Instructions
1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. Wash and pat dry the potatoes. Slice them into 1/4-inch thick rounds.
3. Peel the onion and cut it into thin slices, separating the rings as needed.
4. In a large mixing bowl, combine the potato slices, onion slices, olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper. Toss until everything is evenly coated.
5. Lay out two sheets of aluminum foil on a flat surface. Divide the potato and onion mixture evenly between the two foil sheets, piling the mixture in the center of each sheet.
6. Distribute the butter cubes evenly among the two foil packs, placing them on top of the potato and onion mixture.
7. Fold the sides of the foil over the mixture, then fold the top and bottom edges tightly, forming a sealed packet. Make sure there are no open edges to prevent the juices from leaking.
8. Place the foil packets on the preheated grill. Cook for about 25-30 minutes, flipping the packets halfway through, until the potatoes are tender and lightly golden.
9. Carefully remove the foil packets from the grill using tongs. Allow them to rest for a couple of minutes before carefully opening them to release the steam.
10. Serve the grilled potatoes and onions warm as a side dish to your favorite grilled main or enjoy them on their own.
Nutrition Facts
Calories |
268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 20% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 538 mg | 23% | |
| Total Carbohydrate | 30.3 g | 11% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 2.6 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 35 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 687 mg | 15% | |
*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.
