Prep 5 mins
Cook 45 mins
We make this on the grill at home and when we go camping, few ingredients that all travel well, no dishes to wash and delicious!
- Make one per person, leave out onion for kiddies who are picky eaters.
- Russet potatoes work best.
- get a piece of foil about 12 inches square.
- Cut potato into 3 equal parts.
- place a slice of onion and a slice of butter between the slices of potato.
- roll in foil and seal the ends.
- place on grill or charcoal for about 45 minutes or until soft, turning once.
- serve with butter and sour cream.
My grandfather showed me how to make potatoes on the grill this way almost 25 years ago. When I was a kid I thought it was gross but as I got older it became my favorite way to make potatoes on the grill with one addition. GP sprinkled seasoning salt on the potatoes. Depending on my mood I sometimes use Spike seasoning or a Cajun blend. Yummy! Also, I learned another trick by accident. I had company over for dinner but the arrived almost two hours late. After the potatoes finished cooking I put them on the top shelve of the barbecue and turned in down to the lowest setting. To our surprise when we opened the tinfoil the onion broke down and dissolved into the potato. I was amazingly good.
These were easy and tasted good. Added a bit sour cream and butter at the table. Thank you for this recipe!
I cut the potato in finger length pieces (like french fries) added carrots cut the same way only thinner. Seasoned all with Lawrys salt and plenty of pepper. My onions got carmelized and the edges of the potatoes browned. Simply scrumptious.