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Nutrition Facts
Serving Size 1 (268g) Recipe makes 4 servings
Calories 378
Calories from Fat 208		(55%)
Amount Per Serving		%DV
	Total Fat 23.2g	35%
	Saturated Fat 14.6g	73%
	Monounsaturated Fat 6.0g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 60mg		20%
Sodium 176mg		7%
Potassium 943mg		26%
Total Carbohydrate 40.0g		13%
	Dietary Fiber 5.1g	20%
	Sugars 2.9g
Protein 4.8g		9%
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Recipe #222054 | 55 min | 10 min prep

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: AzArlie
Apr 11, 2007

Easy dish to accompany steaks, burgers, chops, ribs, etc. on the grill.

SERVES 4 -6 (change servings and units)

Ingredients

4 medium potatoes
1 sweet onion
4 ounces butter
salt, to taste
pepper, to taste
garlic, to taste

Directions

1
Grills vary widely, so you may need to experiment with the heat setting. For my propane grill, I use medium-high heat, or even high heat, high enough to sear/brown the meat dish when I throw them on the grill.).
2
Wash potatoes and cut into slices 1/4 inch or so with skin intact.
3
Slice onion into thin slices, then separate into rings.
4
On heavy duty aluminum foil, about 18" to 24" long, put in the center a layer of potatoes (leaving plenty of foil on each side and each end to fold and seal the packet).
5
Follow with a layer of onion rings.
6
Sprinkle with salt, pepper, and a hint of garlic (powder, or freshly minced).
7
Repeat layers, dotting each second layer with butter.
8
Wrap the foil securely around the layers. Should make a packet about 15"-18" long and 10" wide.
9
Put the foil package on the grill about 45 minutes to an hour before the intended serving time. (These can also be prepared as described, but placing the packet in a stainless steel skillet on the stove top. Or in the oven. Be creative!).
10
It’s okay if the bottom layer “caramelizes;” some will love those bottom pieces!

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Featured Reviews for This Recipe

From: Zeph's Wife

On Oct 29, 2008

What a wonderful aroma - the other campers all wanted to know what that wonderful smell was coming off our grill! And they taste terrific too. Have used both fresh and granulated garlic, both taste great. Using real butter is a must.

1 people found this review helpful

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From: yogiclarebear

On May 12, 2008

Great taters. I used fresh garlic and added a dash of cayenne for kick. Thanks Az!

0 people found this review helpful

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From: 3KillerBs

On Apr 11, 2008

This is a 4 with potential to be a 5. The two main things were that there is no guidance given about how large a piece of foil to use, how many layers to make, and how hot to have the grill. Either my packets were too compact and blocky or my grill wasn't hot enough because after an hour of cooking the potatoes were soft and done but absolutely no browning occurred. With the packets the right size, the grill at the right heat, and the potatoes brown and crispy in spots it would have been a 5.

3 people found this review helpful

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From: cyaos

On Mar 26, 2008

I really liked these and I don't even like potatoes much. I did peel the potatoes because I can't eat the skins for health reasons and I cooked them in the oven at 450 for one hour as it was too chilly out to grill and they were very tasty. I used lots and lots of fresh garlic and skipped the salt for personal preference. We will definitely have these again, especially when we are able to start grilling more regularly. Thanks for posting!

1 people found this review helpful

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