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Potatoes for the Grill

Ingredients and Directions

Place a nice, long (at least 2 feet) of heavy duty foil on a flat space and spray liberally with no-stick spray.


Slice several Russet potatoes and a couple of nice cooking onions and mix together with hands.

  • Sprinkle with olive oil
  • dot with butter
  • add shredded Cojak or other nice melting cheese
  • salt and pepper to taste

Mix again with hands.

Fold foil together and roll a couple of times to make a seam on top, and seal ends securely. Poke a few holes on top of the package with a sharp knife.

Place package over coals, turning every 15 minutes or so, for about an hour on a covered charcoal grill.

Test for doneness by poking a sharp knife into the potatoes, through the top of foil. DO NOT puncture the bottom of the foil.

I am trying a variation of this recipe tonight because I want to try my fresh rosemary!

Variation - Italian Grill Potatoes

  • quarter several red skinned potatoes
  • peel and add several fresh pearl onions
  • add 2-3 Tablespoons fresh rosemary
  • sprinkle liberally with:
  • olive oil
  • parmesan cheese
  • shredded mozzarella
  • salt and pepper

Grill the same as above.

By Margie Minard from Mount Vernon, Oh


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