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.
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 Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 269Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 40mgSodium: 355mgCarbohydrates: 31gFiber: 3gSugar: 3gProtein: 4g
Nutritional information is estimated and may not be accurate.
Will T
Seriously the best way to make potatoes!! I'll grill these all summer long!
Toni
My family really loved it! So good and amazing!
Bess
Best camping recipe ever. Absolutely love it.