Sunday, August 18, 2013

Baked/Steamed Potatoes on the Grill

I love potatoes.  There.  I said it.  I keep trying to qualify them as a vegetable when we have dinner but my wife won't let me (if I could, I might be able to sneak two different types into my meals - baked and mashed, fried and scalloped - my idea of heaven!).

Finished meal - corn on the cob roasted on the grill,
potatoes, grilled zucchini, chicken and pork chops
Tonight I wanted to take advantage of the wonderful weather and use the grill - and I had already brined pork chops, chicken and even some tofu for my wife so the grill was going to be used anyway so it became a "potatoes on the grill" night (actually, we really DON'T have potatoes all that often which is probably one of the reasons I always crave them so much).

This is something I came up with a long time ago to make cooking potatoes on the grill quick and easy. I think they do a combination of steaming AND baking this way and when you take them off the grill you don't have to do anything else to them (maybe a bit of salt, pepper and butter, depending upon your tastes but they really don't need it).

If you try this, let me know in the comments and tell me what you think!

Baked/Steamed Potatoes on the Grill


Potatoes after being cut and onion
added between slices of potato.
  • 2 - 10 russet or white potatoes (how many do you want to feed? how much do they like potatoes? how big are the potatoes? for four of us, I did about 10 small/medium potatoes and we had plenty of leftovers)
  • 1 small/medium/large onion, sliced thin (the size of the onion you use will depend on how many potatoes you use - and how much you like onions!)
  • olive oil - enough to drizzle over the top of the potatoes
  • seasonings to sprinkle over the top - use whatever you like.  I generally use garlic powder, Lawry's seasoning salt and some freshly ground rosemary, but anything you like will work
  1. Preheat your grill - if using gas, just turn on all the burners (once it's lit) and close the lid.  If you are using charcoal, once it's lit and burning well, put the cover on to let it get good and hot.  You want to leave an area large enough for the pouch to NOT have a fire directly beneath it, so either a "U" shape or coals on only half of the grill usually works well
  2. In the meantime, start preparing the potatoes. Tear off a strip of aluminum foil. Size should be determined by how many potatoes you are cooking. This piece is just for the potatoes to rest on, so size accordingly
  3. Spray the side of the foil facing you with non-stick cooking spray
  4. Slice potatoes into approx 1/2 inch slices
  5. Place potatoes on the foil where it was sprayed
  6. Put slices of onion between each slice of potato. You can do this every other slice - or any other way you like depending entirely upon how much onion you have and how much you like onion.  I've also done this with garlic, but you have to be VERY careful how much you use or it can quickly become overpowering (and we LOVE garlic)
  7. Drizzle olive oil over the potatoes but be careful not to drown them with it.  If you have an infused olive oil, it works wonders for the flavor. You can use pats of butter here instead if you like
  8. Sprinkle whatever spices you want over the top of the potatoes 
  9. Tear another piece of foil the same size as the first.  Spray one side of it with the non-stick spray.  Place the side with the spray on it over the potatoes and fold all four sides up to make a packet
  10. Place the foil packet of potatoes on the grill.  If using a gas grill, turn off a burner to make sure that one area doesn't have a fire underneath it (that will burn the potatoes on the bottom)
  11. If you have a way to tell the temperature in the grill, ideally keep it around 350-400 degrees and let it go for an hour.  You don't need to move it or turn it - just let it sit and let the grill work its magic
  12. Carefully remove onto a plate or cookie sheet
  13. Potatoes surrounded by grilled corn on the cob.  Serve
    potatoes directly out of the foil or transfer to a serving dish
  14. Open (be careful - it's hot!), serve and enjoy! 


  1. My husband does this a lot . We like to add fresh vegetables to the pack. Green peppers. Cauliflower. Broccoli . Tomatoes. Slice the potatoes in thinner slices so they cook faster.

    1. That sounds great - I'll have to try it next time!

      Thanks for the ideas!!