Potatoes On The Grill

We do a lot of grilling in the summer. 1. it’s nice to not have to turn on the oven, and 2. you just can’t beat the flavor. When I grill, I like to be able to make multiple things from the main dish to the sides (remember the time I grilled a salad?) Growing up we also did a lot of grilling every summer. Whether we had chicken, steak or pork the side dish was always a given: Potatoes On The Grill. To this day, these potatoes are still my go-to summer side dish.

There is nothing fancy about the ingredients in these Potatoes On The Grill. This recipe only requires 5 ingredients, with 2 of them being salt & pepper!

• Potatoes – good ol’ russet potatoes work best and hold their shape better than other potatoes. I prefer to peel them, but you could leave the skins on if you prefer. Slice the potatoes about 1/4 inch thick.
• Onion – either yellow or white will work fine. Slice thinly.
• Butter – salted. We are going to hide little pats of butter throughout the potatoes so when they cook the butter melts and soaks into the potatoes. Ok, now I’m drooling.
• Salt & pepper – for flava!

Prep the foil packet – take sheets of aluminum foil to form a square that is about 20 inches x 20 inches. I can still here my mom saying “shiny side in!” when making Potatoes On The Grill. Then I heard opposing views that said shiny side out, so I decided to investigate. I found multiple articles that said the same thing: it doesn’t matter! According to the aluminum foil giant, Reynold’s, the difference between the shiny and dull side has nothing to do with cooking but is just a result of manufacturing. You can read more about it here. I feel like a weight has been lifted off my shoulders after reading this revelation.

Assemble – I prep the potatoes in 2 layers. First, lay half the potatoes down in the middle of the foil. Then, top with half the onions, butter and salt & pepper. Repeat with the rest of the potatoes and the other half of the ingredients. To close, bring the long sides together in the middle and roll up. Then fold the short sides into the middle to seal everything off.

Grill – grill the potatoes over medium/medium-high (375-400 degrees) heat for about 30 minutes until the potatoes are tender.

I’ve got you covered for this recipe! You can make these Potatoes On The Grill on either a gas or charcoal grill. At home we have a gas grill and at the cabin we have charcoal so I’ve used both and they turn out great every time. I will say on a charcoal grill, you are likely to get more of the crispy potatoes that form on the bottom of the foil. In my family, we throw all table manners out the window when we are searching for these “crispies” at the end of the meal. My husband was alarmed the first time he witnessed this, but he’s now he’s come to the dark side.

I happen to love the simplicity of these Potatoes On The Grill just how they are, but adding some other veggies & herbs would also be a fun, new option! Some ideas to add are:

• Sliced bell pepper
• Zucchini coins
• Fresh herbs like rosemary, garlic or dill!

Virtually any protein you normally grill will go perfectly with a side of Potatoes On The Grill!

• steak – ribeyes, t-bones, kabobs, oh my!
• chicken – I love making chicken wings on the grill, but you could use breasts, drumsticks or thighs!
• pork chops – I prefer grilling bone-in pork chops as I find they don’t dry out as much
• salmon – try this! Make the potatoes in smaller individual packets and cook the salmon right in the foil with the potatoes!

Other summer side dishes:

Mexican Street Corn Pasta Salad

Calico Baked Beans

Grilled Caesar Salad