Grilled Potatoes in Foil

Ingredients

• 3russet potatoes
• ½onion, thinly sliced
• 4 stripsbacon
• 30 ml (2 tbsp)olive oil
• to tastesalt
• to tastepepper
• optional, to tastesmoked paprika

Instructions

1. 1

   Slice the potatoes

   Cut each potato into slices approximately 6 mm (¼ inch) thick.

2. 2

   Prepare the foil

   Tear off eight sheets of non-stick foil and stack them in pairs to make four double-layered packets.

3. 3

   Add the oil

   Drizzle a little olive oil into the centre of each foil square.

4. 4

   Layer the onion

   Divide the sliced onion between the squares, placing it over the oil.

5. 5

   Add the potatoes

   Divide the potato slices between the packets and arrange them on top of the onion.

6. 6

   Season the potatoes

   Sprinkle the potatoes with salt, pepper and smoked paprika, if using.

7. 7

   Top with bacon

   Drizzle a little more olive oil over the potatoes and place a slice of uncooked bacon on each packet.

8. 8

   Seal the packets

   Bring up the sides of each foil square and pinch them together at the top to close.

9. 9

   Grill until tender

   Grill the packets over medium heat for approximately 15–20 minutes, or until the potatoes are tender.

What are grilled potato foil packets?

They are a straightforward American-style cookout dish: sliced potatoes and seasonings are wrapped in foil and cooked on the grill. This version layers the potatoes with onion, olive oil and bacon.

The foil holds the ingredients together as they cook, while the double layer helps make a sturdy packet. It is a handy way to cook a potato side alongside other grilled food.

Nutrition and macros by portion

The nutrition label shows one serving as written: 285 calories, 6g protein, 30g carbs, 15g fat.

The potatoes provide most of the carbohydrates, while olive oil and bacon contribute much of the fat; bacon also supplies some protein, along with the potatoes. Serve a packet portion with vegetables and a lean protein to round out the plate.

Choosing the ingredients

Russet potatoes: their starchy texture works well in slices that soften inside the packet. Cut them evenly so they cook at a similar rate.

Bacon and onion: bacon adds a savoury note, while thinly sliced onion sits beneath the potatoes and softens as the packet grills.

Seasoning: salt and pepper are the essentials; smoked paprika is optional. Olive oil is used both beneath and over the potato layers.

Making sturdy packets

Double-layered foil: stack two sheets for each packet, as directed, to make them easier to handle on the grill. Keep the ingredients near the centre so there is room to fold the edges up.

Pinched top: bring the sides together and seal them at the top. A closed packet keeps the layered ingredients contained while grilling.

Checking for tenderness

Even slices: aim for slices around 6 mm thick so they have a better chance of becoming tender together. Very thick or uneven pieces may need longer than the thinner ones.

Doneness: the recipe gives a grilling window of approximately 15–20 minutes over medium heat. Check that the potatoes are tender before taking the packets off the grill.

Timing the grill

Medium heat: keep the grill at a moderate level and allow about 15–20 minutes for the packets. The exact time can vary with slice thickness and grill conditions, so use tenderness as the final cue.

Careful opening: hot steam can escape when a packet is opened. Open it cautiously once it is off the grill.

What to serve alongside

Serve the packets as a side with grilled vegetables, salad or a main such as grilled chicken. Their smoky, savoury flavours also sit comfortably beside other simple cookout dishes.

For a more balanced plate, pair a portion with a source of lean protein and a generous helping of vegetables.

Recipe notes & tips

• Slice the potatoes to a similar thickness so they cook more evenly.
• Use two sheets of foil for each packet, as the recipe specifies.
• Divide the onion and potatoes evenly among the four packets.
• Keep the packets sealed at the top before placing them on the grill.
• Check for tender potatoes after about 15 minutes of grilling.
• Open the cooked packets carefully to avoid escaping steam.

Variations

• Add herbs: scatter chopped rosemary or thyme over the potatoes before sealing.
• Use sweet potatoes: swap in sliced sweet potatoes and check them for tenderness as they grill.
• Add garlic: include a little finely chopped garlic with the onion.
• Change the seasoning: use black pepper and paprika to taste, keeping the smoked paprika optional.
• Add vegetables: tuck sliced peppers into the packets with the potatoes.

Common mistakes to avoid

• Uneven slices: cut the potatoes to a similar thickness so they soften at a similar pace.
• Single-layer foil: use two sheets per packet as directed for a sturdier wrap.
• Overfilled packets: divide the ingredients among all four packets so the foil can close properly.
• Loose seals: pinch the foil together at the top to keep the packet closed on the grill.
• Taking them off too soon: check that the potatoes are tender rather than relying only on the clock.

How to store

Refrigerate leftover potatoes in a covered container and use within 3–4 days. Reheat until piping hot, either in a foil packet on the grill or in an oven-safe dish.

Frequently asked questions