Foil Packet Potatoes and Onions (Grill or Oven Recipe)

If there’s one thing I know to be true, it’s that the best kind of side dish is the one that practically makes itself. And these Foil Packet Potatoes and Onions – grill or oven recipe? They’re exactly that. Simple ingredients, minimal mess, no fancy techniques, and you toss them on the grill while you’re making the dish cook, or throw them in the oven when it’s pouring rain and the grill cover is staying right where it is. Either way, what comes out is our buttery comfort with no extra dirty dishes.

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.