Grilled Potatoes

Grilled Potato


These potatoes will melt in your mouth.


  • 4 medium to large cleaned, unskinned potatoes (preferably red or Yukon gold)
  • 1 Vidalia onion, sliced
  • 1/2 stick butter, sliced into 4 tablespoons
  • Dill weed
  • Salt
  • Freshly ground black pepper
  • 4 sections of aluminum foil (12 to 14 inches each)


  1. Pre-heat grill. Slice potatoes into 6 to 8 pieces each.
  2. Place potato wedges onto open aluminum foil sections; top with onions. Sprinkle with dill, salt, and pepper to taste.
  3. Top each with a slice of butter. Fold over top of aluminum foil loosely and crease, then fold up ends of foil. Place on medium-hot grill. Cook for 8-10 minutes. Check 1 packet after 8 minutes.
  4. If the potatoes are not slightly browned, cook longer. Potatoes taste best when slightly browned.