Grilled Potato and Onion Packets
This recipe for potatoes and onions wrapped in foil is a delicious vegetable side dish from my past. When my father grilled meat, my mother often made these packets to be grilled as well. They are quick and easy to prepare and there is no cleanup. We enjoyed them so much that we started to bake them in the oven for other occasions. Use any type of potato you like. My favorites for this recipe are Yukon gold, which was not available when I was growing up, and red-skinned potatoes. Peeling is not necessary. See the notes below for oven instructions and some flavor variations.
- 4 medium or large potatoes, scrubbed, cut into small wedges
- 2 medium onions, peeled, cut into wedges and separated
- Salt and pepper to taste
- 2 tablespoons butter, preferably unsalted
- 4 teaspoons water
Heat grill for indirect heat. Prepare packets by first cutting individual pieces of foil large enough to hold one-fourth of all ingredients. Spray the shiny sides with cooking spray. Place one-fourth potatoes and onions onto center of each piece of foil (on the sprayed side) and toss to combine. Season with salt and pepper. Divide the butter equally and place on top of the vegetables. Sprinkle each with about 1 teaspoon of water. Close packets and seal tightly. Place on grill over indirect heat and bake until tender and browned, about 30 minutes, depending on size of wedges and type of grill.
Notes: An alternate cooking method is to place all of the ingredients in a baking pan; cover tightly with foil and bake at 400° F in a preheated oven for about 40 minutes. The temperature can be reduced or increased if you are making an entree that requires a different temperature, adjusting time as needed. Green pepper slices, mushrooms, garlic or herbs can be added as desired. Olive oil can be substituted for the butter.