Whether you’re camping or enjoying a backyard barbecue with the family, these grilled Little Potatoes are an easy way to add some veggies to your favorite meals. Simply toss them together, wrap in a foil pack or foil tray, and cook right on the grill. You can easily add sausage, hot dogs, or bite-sized pieces of chicken if you want to make it a full meal!

Note: The horseradish sour cream tastes best if you make it ahead of time and let it sit in the fridge for an hour!

Prep
5 mins
Cook
45 mins
Serves
6
Ingredients
10
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Equipment

  • Foil tray (or aluminum foil)
  • Medium bowl

Ingredients

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  • 2 lbs Little Potatoes
  • 1 Tbsp canola oil
  • 2 Tbsp butter, melted
  • 1 onion, sliced thinly
  • 2 tsp seasoning salt
  • 1/2 tsp black pepper
  • 2 cups sour cream
  • 1 Tbsp horseradish
  • 1 tsp lemon juice
  • 1/4 cup green onions, chopped
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Instructions

  • Step 1

    Cut the potatoes in half and set aside. Mix the remaining ingredients together. (Tip: oil helps prevent butter from burning on the grill.) Combine the mixture with the potatoes and toss to coat evenly.

  • Step 2

    Pour everything into a foil tray and cover with a piece of foil. Place the tray on the back of the barbecue at medium-high heat.

  • Step 3

    Cook the potatoes for 45 minutes, giving an occasional stir or shake, and start checking for doneness after 30 minutes. Serve with a dollop of horseradish sour cream.

  • Step 4

    For the horseradish sour cream, mix all the ingredients together and let sit for at least one hour in the fridge before serving.