Grilled Foil Potatoes are perfect for camping or an easy weeknight dinner on the grill. Simply mix together sliced potatoes, butter, parmesan, and onions, pour in foil packets, and let your grill do the rest!
Course gluten free side dish, Side Dish, vegetable
In a large bowl combine all ingredients. Stir to combine, making sure potato slices are separated and well mixed with other ingredients.
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 grill to medium high or make a fire with a cooking grate over top. 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. (SEE RECIPE NOTES)
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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If your grill cooks evenly, flipping the packets halfway through will suffice. However, I find the potatoes cook more evenly, and are less likely to burn, if the foil packets are turned and flipped every 5-6 minutes.
Flipping and rotating the packets every 5-6 minutes also helps with distributing the creamy parmesan sauce all over the potatoes as they cook.
Potato packets are a perfect make-ahead dish. 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.