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Grilled Taters: A Smoky, Buttery Delight

My grandmother, bless her heart, wasn’t much of a grill master. Her culinary domain was the stovetop and oven, where she reigned supreme with casseroles and pies. But every summer, when my grandfather fired up the grill, she’d task me with prepping the potatoes. We’d slice them thick, toss them with whatever herbs were flourishing in her garden, and bundle them in foil with a generous pat of butter. The smoky aroma that wafted from the grill, mingling with the scent of onions caramelizing within those little foil packets, is a summer memory I cherish. These Grilled Taters are a direct descendant of those simple, joyful meals, elevated with a touch of spice and a commitment to that perfectly crisp-tender texture.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Dietary Type: Gluten-Free

Ingredients

For the House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

For the Grilled Taters:

3 golden delite potatoes, sliced into 1/4 inch coins
1/4 large sweet onion, sliced
1 1/2 tablespoons salted butter, melted
House seasoning, to taste

Equipment Needed

Gas grill
Aluminum foil
Baking sheet (for transport)
Knife
Cutting board
Small bowl

Instructions

First, prepare the House Seasoning. In a small bowl, thoroughly combine the salt, black pepper, and garlic powder. Mix well and set aside. This blend is fantastic on just about everything!
Preheat a gas grill to High. It’s important to get the grill good and hot to achieve that lovely char on the potatoes.
Tear off two large sheets of aluminum foil and stack them on top of each other. This double layer provides extra protection against tearing and ensures the juices stay sealed inside.
On the stacked foil sheets, arrange the potato slices in three rows, overlapping the edges slightly. This layering allows for even cooking and helps create those crispy edges we’re after.
Top the potatoes with the sliced sweet onion. Distribute the onion evenly over the potato layers for balanced flavor in every bite.
Now comes the seasoning! Sprinkle a generous amount of the prepared House Seasoning over the potatoes and onions. Don’t be shy – the seasoning is key to the dish’s flavor.
Drizzle the melted butter evenly over the seasoned potatoes and onions. The butter adds richness and helps the potatoes become tender and golden.
Tear off a third sheet of aluminum foil and place it on top of the potato mixture.
Carefully crimp the edges of all three foil sheets together to form a sealed packet. Make sure the seal is tight to prevent steam from escaping, which would affect the cooking process.
Using the underside of a baking sheet for “transportation,” carefully bring the foil packet to the preheated grill. The baking sheet provides a stable surface and prevents the packet from tearing during transport.
Place the packet directly on the medium rack of the grill (remove the baking sheet).
Close the grill lid and cook for 15-20 minutes. This initial cooking time allows the potatoes to steam and become tender.
Open the grill lid and continue cooking for another 10 minutes, or until the edges of the potatoes are getting crispy and brown. This step is crucial for achieving that perfect balance of tender inside and crispy outside. Keep a close watch to prevent burning.
Once the potatoes are cooked to your liking, carefully remove the foil packet from the grill. Be careful of the hot steam when opening.
Serve immediately. These grilled taters are best enjoyed hot off the grill.

Expert Tips & Tricks

Potato Variety: While golden delite potatoes are recommended, Yukon Gold potatoes are an excellent substitute. Avoid russet potatoes, as they tend to dry out on the grill.
Even Slicing: Ensure the potato slices are uniformly cut to about 1/4 inch thickness. This ensures even cooking and prevents some slices from being undercooked while others are overcooked.
Spice Level: Adjust the amount of House Seasoning to your liking. For a milder flavor, use less seasoning. For a spicier kick, add a pinch of cayenne pepper to the seasoning blend.
Foil Strength: Using heavy-duty foil can further prevent tears and ensure a secure seal.
Don’t Overcrowd: Avoid overcrowding the foil packet, which can prevent even cooking. If necessary, divide the ingredients into two packets.

Serving & Storage Suggestions

Serve these Grilled Taters immediately as a side dish to grilled meats, fish, or vegetables. They pair perfectly with burgers, steak, chicken, or even a simple salad.

Storage:

Room Temperature: Do not leave cooked potatoes at room temperature for more than 2 hours.
Refrigerator: Store leftover Grilled Taters in an airtight container in the refrigerator for up to 3 days.
Freezer: While not ideal, you can freeze leftover potatoes in a freezer-safe bag or container for up to 2 months. Be aware that the texture may change slightly after thawing.

Reheating:

Oven: Preheat oven to 350°F (175°C). Spread the potatoes on a baking sheet and bake for 10-15 minutes, or until heated through.
Skillet: Reheat the potatoes in a skillet over medium heat with a little butter or oil until heated through and crispy.
Microwave: Reheat in the microwave on high for 1-2 minutes, or until heated through. However, the potatoes may become slightly soggy.

Nutritional Information

(Estimated per serving)

Nutrient	Amount per Serving	% Daily Value
Calories	180 kcal	9%
Total Fat	8g	12%
Saturated Fat	5g	25%
Cholesterol	15mg	5%
Sodium	800mg	33%
Total Carbohydrate	25g	8%
Dietary Fiber	3g	12%
Sugars	3g	–
Protein	3g	6%

Variations & Substitutions

Herbs: Add fresh herbs such as rosemary, thyme, or parsley to the foil packet for extra flavor.
Cheese: Sprinkle shredded cheese (cheddar, Parmesan, or Monterey Jack) over the potatoes during the last few minutes of cooking for a cheesy variation.
Spices: Experiment with different spice blends, such as Cajun seasoning, Italian seasoning, or smoked paprika.
Vegetables: Add other vegetables to the foil packet, such as bell peppers, zucchini, or mushrooms.
Vegan: Substitute the butter with olive oil or a vegan butter alternative.

FAQs (Frequently Asked Questions)

Q: Can I use different types of potatoes?
A: Yes, you can substitute Yukon Gold potatoes for golden delite. Avoid using russet potatoes, as they tend to dry out on the grill.

Q: How do I prevent the foil packet from tearing?
A: Use heavy-duty foil or double-layer regular foil to provide extra protection against tearing. Be gentle when handling the packet.

Q: Can I prepare the potatoes ahead of time?
A: You can slice the potatoes and onions ahead of time, but wait to assemble the foil packet until just before grilling to prevent the potatoes from discoloring.

Q: How do I know when the potatoes are done?
A: The potatoes are done when they are tender and easily pierced with a fork. The edges should be crispy and brown.

Q: Can I cook these in the oven if I don’t have a grill?
A: Yes, preheat your oven to 400°F (200°C) and bake the foil packet on a baking sheet for 30-40 minutes, or until the potatoes are tender and golden brown.

Final Thoughts

These Grilled Taters are more than just a side dish; they’re a celebration of summer flavors and simple cooking. The smoky char, the tender interior, and the burst of flavor from the House Seasoning create a truly unforgettable experience. So fire up your grill, gather your loved ones, and prepare to be amazed by the magic of these humble potatoes. Don’t hesitate to experiment with different herbs and spices to make this recipe your own, and feel free to share your creations and feedback – I’d love to hear what you think! Pair these taters with a grilled steak and a refreshing glass of iced tea for the perfect summer meal.

Grilled Taters Recipe