Grilled potato and onion foil packets are perfect for camping or an easy weeknight side dish. Simply mix together sliced potatoes, butter, parmesan, and onions, pour in foil packets, and let your grill do the rest. The come out slightly creamy, perfectly tender, and with spot on seasoning.
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Creamy Parmesan Sliced Potatoes and Onions In Foil
Making grilled onions and potatoes also falls solidly in the make-your-life-easier category. All the ingredients are mixed together in one large bowl and poured onto the foil sheets. Grill the packets along side your main course, or cook them ahead of time and keep warm in an oven.
I’ve also made these for camping as well. They are perfect because they can be assembled at home and brought, ready to grill!
If you love the easy clean up of foil packet dinners, serve grilled potato and onions alongside grilled salmon packets with sweet mustard glaze, while this bright, fresh chickpea avocado salad is prepped in the kitchen. It’s our favorite summer meal!
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(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Mix potatoes, onions, and some extra goodness
In a large mixing bowl add the sliced potatoes, onions, garlic, cubed butter, salt, heavy cream and parmesan cheese. Stir to combine.
Prep the foil packets
Because of the cheese, the foil needs to greased so the potatoes don’t stick. You could use nonstick cooking spray, but I like taking some butter and rubbing it on the top and bottom sheets of the foil.
You’ll want to divide the potato mixture between two packets so they are easier to flip and rotate on the grill.
Wrap and grill
Place another sheet of greased foil on top of the potatoes and onions and roll in the longer sides to seal. Do the same for the shorter sides so you have a secure packet.
Place on grill heated to medium and grill for 22-25 minutes. About every 5 minutes rotate the packets and also flip halfway through. Enjoy!
What’s the best potatoes to use?
I like to use smaller red or gold potatoes, rather than Russet, because they hold their shape and don’t break down or turn mushy, especially since this are thinly sliced for a faster cook time. Also, with the hint of creamy parmesan they are cooked in, I particularly like the creamy texture of Yukon golds.
Quick Bonus Tips
- Flipping and rotating the onion potato packets every 5-6 minutes also helps with distribute the creamy parmesan sauce all over the potatoes as they cook and ensures they cook evenly
- These are one of our favorite side dish ideas. You can assemble the packets earlier in the day and refrigerate until ready to grill. Or cook ahead of time and keep closed foil packets in a warm oven until ready to serve.
- If you have some fresh herbs on hand, throw some sprigs in the packets to infuse with more flavor. Sprigs of fresh rosemary, oregano or thyme work really well.
- If you have heavy duty foil on hand, you won’t have to double up the foil. If not, be sure to double up the layer so it doesn’t puncture as you move the packets around the grill.
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Parmesan Grilled Potatoes and Onions (Foil Packets)
Ingredients
- 1 ½ pounds (680.39 g) red or gold small potatoes, cut in ¼" slices
- 1 (1) sweet onion, sliced and quartered
- 3 (3) garlic cloves, minced
- ½ teaspoon (0.5 teaspoon) salt
- ¼ teaspoon (0.25 teaspoon) pepper
- ¼ cup (59.5 g) heavy cream
- ¼ cup (25 g) freshly grated parmesan
- 3 tablespoons (3 tablespoons) cold butter, diced
- optional fresh parsley, for serving
Instructions
- In a large bowl combine all ingredients. Stir to combine, making sure potato slices are separated and well mixed with other ingredients.1 ½ pounds red or gold small potatoes, 1 sweet onion, 3 garlic cloves, ½ teaspoon salt, ¼ teaspoon pepper, ¼ cup heavy cream, ¼ cup freshly grated parmesan, 3 tablespoons cold butter
- Lay a double layer of foil down, about 15 inches long each. Use cooking spray or butter to grease the top piece of foil. Pour half of the potato mixture on greased foil sheet and spread out slightly, leaving the perimeter empty to fold close. Take two more foil pieces, spray or butter top one, and lay greased side on top of potatoes. Roll or fold long sides of foil together first, then roll in shorter ends so you have rectangular foil packet. Repeat with the remaining potatoes, making a second packet.
- Preheat the grill to medium-high heat. Place both foil packets on grate and cook for 22-24 minutes. Use long-handled tongs to rotate and flip every 5-6 minutes so potatoes evenly cooked on all sides.
- Remove packets to a baking sheet or plate. When ready to serve carefully open foil, pour potatoes into a serving bowl, and garnish with parsley.
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Sounds like a perfect meal! Thanks, Michele 🤗
Can I bake these in the oven?
Hi Alyson, You certainly can, but I haven’t tested the exact timing yet. I would start at 425ºF for about 30 minutes, flipping halfway through. I would love to hear back if you try it and let me know how it turns out! Enjoy!
Melissa, we are having grilled chicken tonight and I’m going to make these potatoes!! Looks so easy and delicious!!