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!
Equipment
- 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
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Instructions
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Step 1
With a brush or back of a spoon, spread oil over foil to about one inch from the edge.
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Step 2
Layer potatoes, onion, seasoning, and cheese.
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Step 3
Wrap like an envelope, ensuring edges are tightly sealed.
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Step 4
Place on hot barbecue or grill (or in a 400 °F oven) directly on the rack.
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Step 5
Cook for 20 minutes, turning package over every 5 to 7 minutes for even cooking.
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Step 6
Remove from the grill or oven and allow to rest for five minutes.
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Step 7
Carefully open the hot package as the steam escapes.
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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.
