A fantastic dish for the winter that requires little preparation time and produces delicious chops.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 potatoes, sliced
- 1 red onion, sliced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 4 tablespoons butter
Instructions
- Preheat grill for medium heat.
- For each packet, measure out 2 or 3 squares of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other. Place some of the potatoes and onion in the center, sprinkle with salt and pepper, and dot with butter. Wrap into a flattened square, and seal the edges. Repeat with remaining potatoes and onion.
- Place aluminum wrapped package over indirect heat, and cover. Cook for approximately 30 minutes, turning once. Serve hot off the grill.
Nutrition Facts
| Calories | 278 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 5 g |
| Protein | 5 g |
| Saturated Fat | 7 g |
| Sodium | 677 mg |
| Sugars | 3 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
The original was to use bacon strips instead of butter..now I do both. A bacon strip on both sides of the wrap (I cut the bacon into 1/2 inch cuts…also, don’t hesitate to add some red pepper flakes if you like a bit of heat. I turn the pack every 10 minutes and call it done in 40 min., not 30
If you don’t have blackened caramelized onions you DON’T have fried taters and onions. Those old iron skillets are the best.
I made this a few times with red onions and with sweet yellow onions. Definitely easy and delicious. My family gobbles it up.
This was a delicious and fairly easy recipe to make. As others did, I used olive oil to treat the aluminum. I pulled them from the grill at about 35 minutes and the potatoes were a little hard, so next time I will go longer and test them.
These were quick and easy to make. My only complaint is that they didn’t brown up like the potatoes in the photo. If you want potatoes and don’t want to heat up the house, these are a great option..
yummy
These were fabulous! I took someone else’s suggestion and put the potatoes in a big tin tray and put it right on the grill. I also used olive oil and butter. Not the healthiest choice but every once in a while you need the splurge!
I made it exactly like the recipe said and my husband couldn’t get enough of it. Perfect with grilled chicken and potatoes! Will definitely make it again!!
These are easy to put together and are delicious.
I make something very similar to this, but add extra butter and season salt. I prefer red potatoes and red onions. Great recipe.
Delicious! I put them on my indoor grill directly and they turned out very good!
Loved this recipe! Added a little fresh Rosemary I had on hand, but that was all we changed. The red onion makes the potatoes sweet and savory.
I make these quite often. After slicing the potatoes, I soak them in ice cold water, dry them them assemble in the foil which I spray with Pam. They come out crispy and tender, and serve with sour cream and chives.
Absolutely delicious. I made it in the oven and loved the way it turned out. Simple and oh so good.
Super Easy & Simple to make! It tastes So Good!!
Very good recipe and simple to make, especially when grilling your main dish. We have been making this recipe for several years and have used both red and yellow onion (red gives a stronger flavor, but it’s good; yellow results in a sweeter flavor, but not overpowering). Also, have used chives and green onions with no problems. Sliced or cubed, the cook time is about 30-40 minutes on the grill. I halve the amount of butter and have sub’d w/olive oil as well. Versatile recipe to add other seasonings, such as dill, garlic or onion powder, herbs: rosemary, thyme, basil, etc.
These potatoes turned out great! Will definitely make these again. Sliced thin, potato and onions, added chopped fresh parsley, salt, pepper, granulated garlic , tossed in EVOO. Fantastic and soooo easy!
I was rushing and didn’t quite get the part where potatoes were the first layer with onions on top. I used yellow onions. But the recipe was slammin’!!
Potatoes stuck to the foil. Wasn’t great… a lot of red onion flavor, otherwise bland.
Loved these spuds! The only changes I made was I used a sweet onion and sprayed my foil with Pam so I eliminated the butter. I used Yukon Gold potatoes – that’s what I had on hand. Very good!! Will definitely make again.
Made exactly as written. This is really good and simple. I flipped it a couple of times over charcoal for 25 minutes on indirect heat and opened the pack for the last 2 minutes over direct heat to get the potatoes crispy. Stuck a little to the foil but came off ok, result was crispy delicious potatoes. Onions gave it great flavor. Will try some cloves of garlic al the ends of the foil next time to see if I can add to the flavor. Excellent thank you.