Foil Packet Potatoes and Onions (Grill or Oven Recipe)

I’m all about easy side dishes; they are most often my stumbling block in getting meals on the table. So, if I can throw some potatoes, onions, and butter into a sturdy piece of foil, I’m in!

This is one of those recipes I keep on mental speed dial. Perfect for cookouts, busy evenings, or when I just don’t want to wash one more pan. Let’s get to it!

Gather Your Ingredients

The beauty of this dish lies in its simplicity, with just five ingredients. Five. And no dishes required!

• 1 pound baby red potatoes – washed and halved. No need to peel, unless you really enjoy that kind of thing or have a super-picky family.
• 2-3 onions, sliced – Yellow, white, sweet…. whatever you’ve got rolling around in the onion bin.
• 1 stick of butter (1/2 cup)- sliced into pats, salted or unsalted that is your call.
• Salt and pepper, to taste- don’t be shy. Potatoes soak it up.
• Heavy-duty aluminum foil – don’t skimp here; this is the bakeware, so go for a thicker option.

Optional: Add fresh herbs, sprinkle some garlic powder, or toss in a handful of shredded cheese at the end. But the base recipe doesn’t need a thing, it’s good just the way it is!

Let’s Make Foil Packet Potatoes and Onions

1. Prep your foil: Lay down two sheets of heavy-duty aluminum foil in a criss-cross pattern. You want enough to seal around your ingredients without leaks.
2. Load it up: Pile your halved potatoes and sliced onions right in the center of the foil. Spread them out a bit for even cooking.
3. Butter it up: Distribute those lovely pats of butter all over the potatoes and onions.
4. Season with salt and pepper: Don’t skimp. I do a good sprinkle of each over the top.
5. Seal the foil: Fold up the edges and crimp them together. You’re making a snug little packet – no butter leaks allowed. If you’re unsure about the seal, wrap it again in another layer of foil. Trust me!
6. Cook time!
   – Grill: Preheat your grill to medium-high heat (around 375-400 degrees). Place the foil packet on the top rack of your preheated grill and cook for 45 minutes to 1 hour, until the potatoes are fork-tender.
   -Oven: Place the packet on a baking sheet and bake at 350º for 1 hour—same goal: fork-tender, buttery perfection.
7. Open and enjoy: Carefully peel back the foil (there will be steam) and serve straight from the packet or pour into a dish if you’re feeling fancy. I usually skip the dish part, I don’t like doing dishes.

Tips, Tricks, and Questions Answered

Can I make these ahead of time?

Absolutely. You can assemble the foil packets earlier in the day, stash them in the fridge, and cook when you’re ready. I wouldn’t go much more than 24 hours, ahead, onions tend to get weird if they sit too long.

What kind of potatoes work best?

I use baby red potatoes because they’re cute, they cook evenly, and they don’t require peeling. Yukon Golds would also work great – anything waxy and small. Russets can get mealy and take longer to cook, so I avoid those unless it’s all I’ve got.

Can I add meat to the packet?

You bet. Thinly sliced kielbasa, smoked sausage, or even diced ham would be delicious additions. Just make sure any raw meat is sliced thin enough to cook in the same time as the potatoes.

What if I want crispy edges?

Pop open the foil packet during the last 10 minutes of cooking. Whether on the grill or in the oven, let the tops crisp up a bit. Extra flavor and texture!

What temperature should the grill be?

Set your grill to medium-high heat, around 375°F to 400°F.
If your doesn’t have a thermometer (or it doesn’t work like mine), here’s a trick: hold your hand about 5 inches above the grill grate. If you can keep it there for 4 to 5 seconds before pulling away, you’re in the right zone. Any longer and it’s too cool, any shorter and…. well, you’re gonna lose some arm hair.

Do I have to use butter?

Butter gives you the best flavor, but if you’re dairy-free or just not feeling it, you can use olive or avocado oil instead. You’ll lose some of that rich, comforting taste, but it’ll still be delicious and work well.

Why I Love This Recipe

It’s humble. It’s hearty. And it’s hard to mess up. Whether you’re feeding a crowd or just need something simple to round out dinner, this one’s a keeper. It works in every season, it pleases every age group, and it doesn’t dirty a single dish. That alone deserves a gold star.

Serve this with grilled meat, like steaks or hamburgers, and there will be zero dishes to worry about, allowing you to enjoy another cocktail!

Sometimes it’s the uncomplicated things that bring the most comfort. Foil Packet Potatoes and Onions is one of those dishes that earns its keep in the weekly rotation without asking much in return.

Steakhouse Grilled Steaks At Home

A good cut of meat has tons of flavor, salt brings that out.

Check out this recipe

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Foil Packet Potatoes and Onions

Simple, buttery, and full of flavor – these Foil Packet Potatoes are an easy side dish that can be tossed on the grill or baked in the oven. Perfect for busy weeknights, cookouts, or camping meals.

Course Side Dish

Cuisine American, Farmhouse

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Servings 4

Calories 304kcal

Ingredients

• 1 pound baby red potatoes washed and cut in half
• 2-3 onions sliced
• 1 stick butter sliced into pats
• salt and pepper to taste

Instructions

• Tear off two sheets of heavy-duty aluminum foil and lay them down in a criss-cross pattern on a flat surface.
• Place the halved baby red potatoes and sliced onions in the center of the foil.
• Evenly distribute the butter pats over the top of the potatoes and onions.
• Season generously with salt and pepper to taste.
• Bring up the sides of the foil and tightly seal the packet around the contents, ensuring it's fully closed to trap in heat and steam.
• To Grill: Place the foil packet on the top rack of a preheated grill. Cook for 45 minutes to 1 hour, until potatoes are fork tender.
• To Bake: Place the foil packet on a baking sheet and bake in a preheated 350ºF oven for 1 hour, or until potatoes are fork tender.
• Carefully open the foil packet (watch for steam!) and serve hot.

Notes

• You can add fresh herbs like rosemary or thyme for extra flavor.
• For extra crispy edges, open the foil during the last 10 minutes of baking or grilling.
• These packets can be made ahead and stored in the fridge until ready to cook.

Nutrition

Serving: 1cup | Calories: 304kcal | Carbohydrates: 23g | Protein: 3g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 204mg | Potassium: 603mg | Fiber: 3g | Sugar: 4g | Vitamin A: 715IU | Vitamin C: 14mg | Calcium: 31mg | Iron: 1mg

The post Foil Packet Potatoes and Onions (Grill or Oven Recipe) appeared first on The Farmwife Feeds.

My oldest came up with this blend and it is perfect. You can use as much or as little as you like and it complements the pork without overpowering it.

Can we just talk about her adorable little hack of writing the recipe on the lid of the mason jar she keeps it in?

So easy and handy to have the recipe right there when you run out. No sifting through piles of recipes, shuffling through the junk drawer, checking your browser history.

I do realize my goal is to have you visit my site as often as possible but I feel like giving you solid advice and handy tricks are just as important. And this one is ingenious really, her Momma raised her good!

Pork Chop Seasoning

I always grab this spice mix when making my Pork Chop Sheet Pan Dinner!

And that towel…….

I call this seasoning for pork chops, but let’s be super real it tastes great on anything! Chicken, potatoes, any pork cut. You could even put it on a beef roast if you wanted!

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Pork Chop Seasoning

A great blend of spices to have on hand for quick pork chop meals.

Ingredients

• 1 Tablespoon paprika
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon oregano

Instructions

• Mix all ingredients together, store in an airtight container
• When ready to use sprinkle liberally on meat or potatoes - you can also use olive oil before the seasoning to make it coat better

This post is sponsored by Indiana Pork but the thoughts and opinions are all mine!

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This is such a fun and easy alternative to Mexican Street Corn. This can feed a crowd all the same flavors without the last-minute prepping and grilling.

This is super simple to customize the spiciness of. Want it a little more spicy and tangy? Add more of the Tajin Seasoning. Everybody likes it different – set the seasoning out on the table so those who want more can add all they want to their serving!

I am a relatively new fan of the Tajin Seasoning but now I want it on everything!

Mexican Street Corn Salad

I’m a light char on my corn but char away to your liking.

There is no wrong way here!

Serve this immediately at room temperature, store it in the refrigerator for later and serve cold or heat it up in the microwave for a warm side-dish. There is absolutely no wrong way with this recipe.

This is the perfect side dish for my Lime Grilled Shrimp with Creamy Dipping Sauce. Make a double batch of the dressing for this salad and your dipping sauce for the shrimp is done!

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Mexican Street Corn Salad

All the flavors of traditional Mexican Street Corn in the ease of a salad you can make ahead! Serve warm or chilled!

Ingredients

• 12 ears of fresh sweet corn
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 Tablespoon fresh lime juice
• 1 teaspoon lime zest
• 2 teaspoons Tajin Seasoning more if you want - add to taste
• 1-2 Tablespoons cilantro, chopped more for garnish if you want
• ½-¾ cup crumbled cotija cheese
• lime wedges to serve optional

Instructions

• Shuck and wash the sweet corn, grill on medium-high heat until corn is slightly charred and cooked, about 10-12 minutes. Allow corn to cool and cut off the cob - I used 12 ears of corn and yielded approximately 6 cups of corn.
• In a large bowl combine the sour cream, mayonnaise, lime juice, lime zest, Tajin Seasoning and cilantro- stir to mix into a dressing
• Add your corn and cotija cheese to the large bowl with the dressing and toss to coat all the corn with the dressing and mix in the cheese.
• Serve! Can serve immediately at room temperature, can serve cold from the refrigerator or you can reheat in the microwave for a warm side-dish.

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So you all may have known about this amazing seasoning Tijon, WOW! I, however, had no freaking clue and am now obsessed!

It was the perfect little kick for the dipping sauce to these super easy grilled shrimp. You can add as much or as little as you like to tailor it to your liking.

Lime Grilled Shrimp with Creamy Dipping Sauce

This is so super simple and is the perfect summer supper on the patio with family and friends.

I keep wooden skewers on hand, just be sure to soak them in water for obvious reasons!

Obviously longer than I did, HAHA!

Shrimp is one of my favorite things to grill, it’s a go-to because it’s so simple and fast.

It literally takes 2-3 minutes on each side. Shrimp is cooked when it’s pink and opaque!

This main dish is the perfect compliment to my Mexican Street Corn Salad!

This meal was perfect washed down with a Michelob Ultra Infusions Lime and Prickly Pear. But these 3 Ingredient Limeade Margaritas from Farmwife Drinks go down just as smooth, trust me!

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Lime Grilled Shrimp with Creamy Dipping Sauce

A super simple fresh grilled shrimp using lime butter with a creamy tart dipping sauce.

Ingredients

Shrimp

• 2 12 ounce bags frozen peeled and deveined shrimp-colossal size You can use fresh as well - I used about 32-44 shrimp
• 4 Tablespoons butter
• 1/2 lime - juice and zest Use for both shrimp and dipping sauce

Creamy Dipping Sauce

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• some lime juice and zest from the lime used for the shrimp
• ¼-½ teaspoon Tajin Seasoning

Instructions

Shrimp

• I thaw my frozen shrimp by running them under cool water and patting them dry on paper towels, then threaded them onto skewers.
• Melt the butter and add the zest and juice of a quarter of a lime into the melted butter
• Place shrimp on medium-high hot grill and brush with the lime butter, shrimp cook very quickly so don't walk away. Cook for 2-3 minutes on one side, flip over and brush with the lime butter and cook 2-3 more minutes - shrimp is cooked when pink and opaque.

Creamy Dipping Sauce

• Combine the sour cream, mayonnaise, lime juice, lime zest, and Tijon Seasoning

Notes

You can totally use fresh shrimp for this I just use frozen because it's what is readily available and I can keep it on hand.

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There are so many things I miss about the 2020 Johnson County Fair being modified or getting the Corona Axe. To make the best of it like our hardworking extension staff and fair board did was to replicate as best I could ALL the fair food that we love.

These are great for quick dinners with a side of sticky rice. Serve with a quick veggie and it pleases everyone!

County Fair Pork Kabobs

These are so easy to make with just 2 simple ingredients most people keep in the pantry. I’m still kind of in shock of the combination. Brown sugar and cajun seasoning make these kabobs taste just like the ones sold by the Chinese food truck at our fair.

This sentence just makes no sense to me:

Brown sugar and cajun seasoning make these kabobs taste just like the ones sold by the Chinese food truck at our fair.

I can’t even begin to figure out why a sugar and cajun seasoning makes an almost teriyaki flavored pork nugget! But then it works so I won’t question it and neither should you!

These do need to marinate for at least 45 minutes. You will pat the pork chunks dry then add them to the dry brown sugar and cajun seasoning mixture. After about 10 minutes the sugar will start to dissolve in the moisture from the pork and will make a syrupy liquid for them to soak in.

Then pop them on the grill!

At the fair most people get these with a side of fried rice

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County Fair Pork Kabobs

These sweet slightly spicy sticky pork chunks on a stick are a classic.

Equipment

• skewers for grilling

Ingredients

• 2 pound pork - cubed Loin works best
• 1/2 cup brown sugar
• 4 teaspoons cajun seasoning we use Tony Chachere's: Creole Original Seasoning

Instructions

• Combine the brown sugar and cajun seasoning in a bowl large enough to hold the pork.
• Pat dry the pork cubes and place in the seasoning mixture - stir to coat the pork, or you can use a sealable bowl and shake.
• Allow pork to sit in the seasoning mix for at least 45 minutes -after about 10 minutes the sugar will start to dissolve in the moisture from the pork and will create a syrupy liquid as it marinates
• Place marinated pork cubes on your skewers and reserve the remaining marinade that is now a liquid in a small bowl to brush on the kabobs as they cook.
• With grill on medium-low heat cook the kabobs turning and brushing with extra marinade - keep in mind as you brush the marinade on that it needs to cook and not to brush it on as you take the kabobs off of the heat.
• Kabobs are done when internal temperature of 145°

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