Grill-Roasted Potatoes

A summer grilled feast wouldn’t be the same without these potatoes. Grilled in foil with aromatic onions and thyme, they roast up flavourful and tender, with a few, extra-tasty crispy edges.
Yield 4 Servings Prep. Time 15 min Cooking Time 30 min Total Time 45 min


Here are the following ingredients:

  • Vegetable oil cooking spray
  • 3 russet potatoes, thinly sliced
  • 1 small onion, thinly sliced
  • 2 tbsp (30 mL) olive oil
  • 1 tbsp (15 mL) butter, cut into cubes
  • Salt and fresh ground pepper
  • 4 sprigs fresh thyme


Follow these cooking methods/directions: 1. Spray a single sheet of heavy-duty foil with cooking spray. Add potatoes, onion, olive oil and butter. Season with salt and pepper to taste and toss with your hands to mix. Spread out in an even layer. Top with thyme sprigs and cover with a second sheet of sprayed foil. Crimp edges of foil to make a packet.  2. Grill in a closed preheated barbecue over medium-high heat (400°F/200°C) for about 30 minutes, turning packet often, or until potatoes are soft and beginning to crisp up.

3. Place foil packet on a heatproof platter. Cut open packet and discard thyme stems. Serve straight from the foil packet.