Barbecued individual foil packages of grill roasted potatoes, onions, and seasoning are fabulous go-to’s for a quick dinner off the grill. Pack chilled leftover potatoes along with cold sliced steak and a green salad or fresh veggies for lunch the next day!

10 mins
20 mins


  • 1 (8" x 8" piece) heavy duty foil


  • 6 to 8 Little Potatoes, sliced
  • 1 tsp olive or canola oil
  • 1/2 yellow, purple, or Spanish onion, sliced
  • 1 tsp Italian seasoning, Greek seasoning, or summer herb mix
  • 1 Tbsp feta cheese, optional


  • Step 1

    With a brush or back of a spoon, spread oil over foil to about one inch from the edge.

  • Step 2

    Layer potatoes, onion, seasoning, and cheese.

  • Step 3

    Wrap like an envelope, ensuring edges are tightly sealed.

  • Step 4

    Place on hot barbecue or grill (or in a 400 °F oven) directly on the rack.

  • Step 5

    Cook for 20 minutes, turning package over every 5 to 7 minutes for even cooking.

  • Step 6

    Remove from the grill or oven and allow to rest for five minutes.

  • Step 7

    Carefully open the hot package as the steam escapes.

  • Step 8

    For lunch tomorrow: Refrigerate grill roasted potatoes overnight. Pack in a sturdy lunch container—including leftover salad, sliced grilled meat, fresh vegetables, and dressing if desired.