Foil Packet Potatoes
Foil Packet Potatoes are an easy addition to any meal on the grill with buttery onion, garlic and dill flavors. A simple recipe with delicious flavors.
Grilled steak and potatoes are a great meal idea for special occasions and entertaining guests and we also love this Shrimp Boil Packet for weekend get togethers.
Ingredients for Foil Packet Potatoes:
- Baby Potatoes
- Corn on the Cob
- Butter
- Onion Flakes
- Granulated Garlic
- Dried Dill
- Kosher Salt
- Pepper
How to Grill Foil Packet Potatoes:
- Scrub potatoes and slice in half. Cut a corn on the cob into 6- 8 slices.
- Mix softened butter with onion flakes, garlic, dill, salt and pepper.
- Place potatoes and corn on a large sheet of heavy duty aluminum foil.
- Add the butter mixture to the vegetables.
- Toss to coat.
- Foil the foil into a sealed packet.
- Grill for 30- 40 minutes over indirect fire.
- Remove from grill and place on a serving platter.
How to Store and Reheat:
- Store leftover potatoes in a zip top bag in the refrigerator up to 4 days.
- Reheat in a skillet with butter or olive oil over medium heat. Stir occasionally until heated through.
More Grilled Side Dish Recipes:
If you are looking for a simple side dish for your next cookout, these Foil Packet Potatoes are a surefire hit. They cook up tender and delicious with plenty of flavor from the onion and garlic butter.
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Foil Packet Potatoes
Foil Packet Potatoes are an easy addition to any meal on the grill with buttery onion, garlic and dill flavors. A simple recipe with delicious flavors.
Servings: 4 servings
Calories: 269kcal
Ingredients
- 1 pound baby potatoes
- 1 corn on the cob
- ⅓ cup softened butter
- 2 teaspoons dried onion flakes
- ½ teaspoon granulated garlic
- ½ teaspoon dried dill
- ½ teaspoon kosher salt
- ½ teaspoon pepper
Instructions
- Scrub the baby potatoes and slice into halves or quarters. Slice the corn cob into 6 - 8 slices.
- Mix softened butter with the onion flakes, garlic, dill, salt and pepper.
- Place the potatoes and corn onto the center of a large piece of heavy duty aluminum foil.
- Dollop the butter mixture over the potatoes and corn and mix with your hands until the butter is mixed well.
- Foil the foil into a sealed packet.
- Cook over indirect grill fire at about 350° for 30 -40 minutes.
- Remove from grill and carefully open the packet, it will steam.
- Pour the potatoes and corn onto a serving platter and serve immediately.
Notes
How to Store and Reheat:
Store leftover potatoes in a zip top bag or air tight container in the refrigerator up to 4 days.
Reheat in a skillet with a bit of olive oil or butter over medium heat, stirring occasionally until heated through.
Nutrition
Serving: 1g | Calories: 269kcal | Carbohydrates: 31g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 355mg | Fiber: 3g | Sugar: 3g
Seriously the best way to make potatoes!! I’ll grill these all summer long!
My family really loved it! So good and amazing!
Best camping recipe ever. Absolutely love it.