Introduction: Quite Possibly the Best Grilled Potatoes Ever

About: I'm an Industrial Technology Teacher specializing in woodworking and CAD. I enjoy trying new things and always try do do things outside of my comfort zone, how else can you get better.

There are a ton of names that friends and family have for these potatoes. Most summer gatherings where a grill is involved I am asked to make them.

I have never named them, so I just call them delicious.

Usually I add cheese, but that step is very optional.

Follow along and let me know how yours turned out.

Step 1: What You'll Need

This batch was 3 medium sized potatoes.

I used roughly 20" of non stick aluminum foil and that nearly wasn't enough.

I used 2 mini red bell peppers. I recommend more, but one of my boys doesn't like anything but potatoes in his potatoes.

fresh chopped onion. I cut mine finely so that my picky eater doesn't notice so easy. I like strips myself.

knife or veggie slicer


garlic salt

grill at roughly 400-500 degrees for about 45 minutes to an hour on the warming rack, or oven at 400 degrees for about 45 minutes

Step 2: Combine Your Ingredients

Cut your potatoes so they are 1/8"-3/16" thick and pile them up on one side of the aluminum foil. Make sure you error on the the side of to large of a piece of foil.

Cut your peppers into strips or slices and put on top of the potatoes.

Cut the onions into strips or chop them up, and sprinkle on top of the potatoes.

If I am making it for a large group I will put in more pepper and onion since a majority of people like the flavor. If its being made for a small group like my family, I will use a little less.

Next you will put several small chunks of butter (or margarine) over everything and sprinkle it with garlic salt.

Just because of personal preference, you may like more or less of each ingredient. After you make it once, you should have a really good idea of what you will like to make it your own.

Step 3: Wrap It Up and Seal It

Here is why you only put the ingredients on one side.

You will pull the foil over and match up the ends. At this time you will fold over the end and make sure you crease it so it holds.

Do the same for the other 2 open sides.

Once you have made a little bag, go back and put another 2 or 3 folds on all 3 sides so that they hold and create a seal. You will be basically steaming everything and the bag will actually inflate.

Step 4: Cook It

If I am doing this for a large group I tend to do this in the oven more often. This is for two reasons. A lot of the time my grill is tied up cooking other things, and its just easier sometimes in the oven since you can depend on the temperature a bit more.

When I am able to use the grill, I use the warming rack. Depending on what I am cooking and the temperature I am cooking it at, I will cook it for anywhere between 30 minutes and an hour. As long as you are cooking indirectly you shouldn't have to worry about overcooking. Usually the worst that happens is the first layer of potatoes get a little crisp and they don't get used.

Once it is through cooking, take a knife and cut the bag. Be careful, steam will come out. I dump the potatoes into another container such as a tupperware bowl.

Step 5: Finishing Touch and Eat It

At this point you can eat it, or add cheese to it. They are good either way

My kids love it with cheese, so I add a small amount of Velveeta cheese and put the lid on so it will melt.

If you are unsure of how much garlic salt to add, you can add it now rather than earlier. It makes it easier to sneak up on the right amount.

Hope you enjoy it. Let me know how yours turned out.


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