Roasted Potatoes in Foil

Course: Side Dish

Cuisine: American

Prep Time: 10

Cook Time: 20

Servings:

Calories: 325kcal

Author: Kris Longwell

This truly is the easiest side dish in the world. And you just can't believe the taste. The onion melts into the potatoes and the flavors are simple yet so satisfying. Perfect next to a steak, burger, or fish.

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Equipment

4 pieces of foil, about 12" x 18"

Ingredients

4 tablespoon olive oil
2 cups onion chopped
4 russet potatoes scrubbed and cut into ½-inch cubes
1 tablespoon Kosher salt
1 teaspoon black pepper ground

Instructions

Preheat oven to 400°F.
Place the foil pieces on a work surface.
Add about ½ tablespoon of oil down the middle (lengthwise) of each piece of foil. Add ¼ cup of onions over the oil on each piece of foil. Add half of each cubed potato over the onions. Sprinkle with salt and pepper. Repeat this process, adding a little more (approx. 1 tsp) of oil over the top.
Bring the edges from the long side of each foil piece together and pinch to form a seal. Fold in the ends and place on a baking sheet.
Roast in the oven for 20 minutes. Test a piece of cooked potato to ensure they are very soft and tender. If not fully cooked, add back into the oven for 5 to 10 more minutes.
Serve in the foil packet, or carefully transfer onto individual plates or serving platter.

Video

Notes

We recommend using a good sturdy foil for these potatoes. You can also double wrap the packets. You want to avoid openings in the packets because steam will escape and not cook the pototoes fully.

Yukon gold, baby red or white potatoes, and fingerling potatoes are all work perfectly, too. We don't peel the potatoes, but you can if you prefer.

These can also be cooked on a grill with a cover. Don't place the packets over direct heat, but close the grill and follow the same cook times as for the oven version.

Other wonderful additions to add into the packets are fresh herbs (or a sprinkle of dried), such as thyme, oregano, sage, or basil. Sliced (or whole) mushrooms will cook perfectly as they steam. A sprinkle of shredded mozzarella, gruyere, Swiss, or Monterrey Jack is great, too.

These potatoes are wonderful served piping hot, but they are addictively delicious even after they've cooled off.

Nutrition

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