30 Minute Buttery Grilled Potatoes in Foil

• servings: 9 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

3 pounds Yukon gold potatoes

½ cup butter

1 TBSP kosher salt

Freshly cracked black pepper

2 TBSP minced garlic

½ cup diced white onion

¼ cup olive oil

Directions

Scrub the potatoes well to be sure the skin is clean. (If using Russets, peel the potatoes.)

Slice potatoes into rounds about ¼ of an inch thick and set aside.

Using a cold stick of butter, create a thin layer of butter in the center of two 18x12 inch pieces of foil. The tracings of butter should measure approximately 12x9 inches.

Place half of the sliced potatoes in a thin, even layer on top of one of the butter rectangles. Season with half of the salt and a generous sprinkling of freshly cracked black pepper. Top with 1 TBSP of garlic and ¼ cup of the onion. Place 4 – 6 pats of butter on top of this first layer of butter.

Repeat the process of layering and seasoning with the remaining potatoes directly on top of the first layer. Drizzle the entire dish with olive oil.

Top with the second piece of foil and fold all the edges in toward the center twice to create a sealed packet.

Grill over medium-high heat for 15 – 20 minutes on the first side before flipping and grilling for another 10 – 15 minutes. (Longer for crispier potatoes.) The packet will puff up during the cooking process – this is ok!

Remove potatoes from grill and allow foil to cool a few minutes before opening packet. Sprinkle with fresh parsley or chives before serving, if desired.

Nutrition

• Serving Size: 0.3 pounds
• Calories: 266 kcal
• Total Fat: 16 g
• Saturated Fat: 7 g
• Cholesterol: 27 mg
• Sodium: 875 mg
• Total Carbohydrate: 28 g
• Dietary Fiber: 4 g
• Total Sugars: 2 g
• Protein: 3 g