Sliced Potatoes on the Grill
The first time I tasted these Savory Grilled Potatoes from Taste of Home, I heard angels sing. (I'm only partially kidding.)
My friend, Carolyn, made them for me, and basically after that night, I forced her to make them for me every time we got together. I loved them so much so that she named them, "Sandi's potatoes."
Eventually I started making them myself, and I wondered, What could be better than these grilled potatoes?
The answer turned out to be a WHOLE LOT of grilled potatoes and onions in a foil pan.
I took a recipe for two (in a foil packet) and turned it into a recipe for a crowd using a disposable foil pan, making a few changes along the way. Genius, if I do say so myself. If you're looking for potato recipes for the grill, you can't go wrong with this one. I'd even venture to say that these are the BEST grilled potatoes you'll ever try!
Want to learn how to make them for your next cookout? Read on!
Ingredients for Grilled Potatoes
- Russet Potatoes -- make sure to wash and scrub them well or if you prefer, you can peel them.
- Onions -- these are optional but are so good grilled. Sometimes I make a pan with onions and a pan without.
- Mayonnaise -- don't be tempted to substitute anything else for this. The mayonnaise makes the recipe.
- Grated Parmesan Cheese -- I have substituted cheddar cheese in a pinch, but parmesan is the best.
- Garlic -- I use fresh but you can use powdered if it's all you have.
- Spices -- a bit of paprika, salt, and pepper give the potatoes the extra color and flavor they need. (You can sub smoked paprika if you'd like.)
- Butter -- pats of butter on top give extra flavor and fat to cook the potatoes in.
How to Grill Potatoes in a Foil Pan
- Preheat your grill.
- Cut each potato in two vertically and then slice it thinly into half-moon shapes.
- In a medium bowl, mix mayonnaise, parmesan cheese, garlic, paprika, salt, and pepper.
- Spray two disposable foil pans with baking spray. Divide the potatoes and onions (if using) evenly into the two pans.
- Divide the mayonnaise mixture in two and mix well with the potatoes and onions.
- Divide butter pats in two and spread them across the potatoes and onions evenly.
- Cover tightly with aluminum foil and cook on medium heat for 35-40 minutes, stirring halfway through.
- Check the potatoes for doneness. If they are tender, uncover them and enjoy!
Tips and Tools
- You'll need two 9x13 foil pans to make this recipe. The original recipe used foil packets, but with this amount of potatoes, it's hard to get them to cook evenly in a foil packet. Foil pans work perfectly.
- If you want to grill your potatoes faster, you can partially cook them ahead of time. I've done this in the microwave both whole and sliced, and either works. Then, after they're partially cooked, you can add the mayonnaise mixture (very carefully) and grill over medium heat for 20 minutes.
- When I'm making these for families, I often make one pan with onion and one without for the kids.
- If you omit the onion, I suggest adding ½ teaspoon onion powder to the recipe.
Can you substitute a different kind of potato?
I've never tried, but I'm sure you could. I always have russet potatoes on hand so that's what I've always used. If your slices are bigger than ¼ inch, you may need a longer cook time.
How long does it take to grill potatoes?
These potatoes need to cook for 35-40 minutes. You'll want to stir them half way through, re-cover them, and then check them for doneness after 35 minutes. If they need more time, just re-cover them again for a few more minutes.
These Grilled Potatoes and Onions in Foil are a great side dish anytime you're grilling out. They can cook on one side of your grill while you flip burgers or chicken on the other side. They're the perfect side for your next casual get-together!
Let me know if you make them -- just be warned, they may change your life!
Life-Changing Grilled Potatoes in a Foil Pan
Delicious grilled potatoes for a crowd made easy, thanks to a disposable foil pan!
- 8 russet potatoes
- 2 cups mayonnaise
- 6 Tablespoons grated Parmesan cheese
- 4 cloves garlic, minced
- 1 teaspoon paprika
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 onion, sliced thinly into rings (optional)
- 3 Tablespoons butter, sliced into thin pats
Preheat the grill.
Cut each potato in two horizontally and slice very thinly.
In a medium bowl, mix together the mayonnaise, parmesan cheese, garlic, paprika, salt, and pepper.
Spray two disposable foil pans with baking spray. Divide the potatoes and onions evenly between the two pans.
Divide the mayonnaise mixture in two and put each portion into a pan of potatoes and onions. Mix together well.
Divide the butter evenly and place the pats all over the potatoes and onions.
Cover tightly with aluminum foil and cook over medium heat for 35-40 minutes, stirring well once, halfway through.
Thank you. This potato recipe looks delicious! I will try this when we get the grill out. It was only in the 40’s yesterday, so it might be awhile.
Wow -- still cold where you are! I think you'll love them once it's warm enough to enjoy them. Thanks for stopping by!
These sound great! I'm adding them to the Memorial Day menu right now. Thanks for sharing.
Awesome -- let me know how you like them!
These were a hit tonight for our family! Thought we would have a ton left over but they were almost gone! So good!
So glad you enjoyed them!
Add cabbage. 🙂
I grew up with this, we had it at least once a week... but always had cabbage in it. So yummy! You will have to tell me what you think if you try it.
Oh, wow -- never thought about adding cabbage! I will have to add it to one pan sometime and see what it's like. Thanks for the suggestion!
Can you freeze these ?
I don't think these would freeze well, Kim.
Huge hit with my family, they all LOVED these potatoes! Thanks for the recipe 🙂
Thanks so much for trying it!