If you want a 5-star side dish that requires only 5 ingredients (including salt and pepper), you’re about to get really excited!
These perfectly roasted potatoes are so simple to prepare but are spectacular in taste and texture. We love them served along with a juicy steak, or our favorite grilled burger! A home run of a side dish every single time!
HOW TO MAKE ROASTED POTATOES IN FOIL
These potatoes are so easy to prepare, and you can adapt them to your own tastes, too.
We go with sturdy foil to create the foil packets for the potatoes.
Russet potatoes work perfectly, but you could really go with any type of potato you have on hand. Yukon gold or red new potatoes are wonderful options.
PREPARING THE ONIONS AND POTATOES
If using russet potatoes, typically figure 1 potato per person/packet.
EXPERT TIP: We start by cubing the potatoes with a large, sharp knife. BONUS: No need to slice to potatoes! Just scrub and remove any dark spots. Potato cubes of about ½-inch in thickness cook quickly and only require about 20 minutes in the oven.
Place a rectangle of foil (approx. 12″ x 18″) on your work surface. If you’re serving four people, then you’ll need four pieces of foil. Start by adding about 1 tbsp of oil down the center of the foil, and then add a layer of chopped onions.
NOTE: The chopped onions completely cook down during the roasting process. They practically melt into the potatoes and a depth of flavor that is incredible.
Next comes a layer of the cubed potatoes. Use half of them for the first layer.
Sprinkle with salt and then pepper. The more pepper you use, the more ‘kick’ the potatoes will have.
Next, add another tbsp of oil, and then repeat the process.
FORMING THE FOIL PACKET
Once you’ve created your two layers of oil, onion, potato, salt, and pepper (with another splash of oil on top), it’s time to create the packet for roasting.
Simply bring the long-side edges of the foil to meet over the potato mixture, and use your fingers to pinch the foil together and form a seal.
Fold ’em up!
Preheat your oven to 400°F.
Place the packets on a baking sheet.
EXPERT TIP: We bake the Roasted Potatoes in Foil for 20 to 25 minutes. We recommend carefully removing the potatoes from the oven after 20 minutes. Very carefully open on of the packets and either pierce a potato cube or grab one for you to taste. If the potato is very tender, they’re ready to eat. If not, place them back in the oven for another 5 to 10 minutes.
ROASTED POTATOES IN FOIL ARE THE PERFECT SIDE DISH
The potatoes are so incredibly flavorful and are the perfect side dish, especially with a nice juicy steak!
Diced potatoes on the grill in foil are perfect, too. When the grill is closed, it acts as an oven, so preparing them on the grill is as easy as making them in the oven.
So easy, so elegant, and so yummy.
As mentioned, these potatoes are easily adaptable to your taste.
Other wonderful additions to add into the packets prior to roasting include:
- Fresh herbs such as thyme, rosemary, sage, or basil. (If using dried, just give a couple shakes over the potatoes)
- Fresh mushrooms, whole or sliced
- Small frozen vegetables, such as chopped broccoli, carrots, cauliflower, or chopped bell peppers
- Shredded cheese, such as mozzarella, gruyere, or Monterrey Jack
Mmmm…Aren’t you craving these potatoes right about now?
AN IDEAL SIDE DISH FOR ALL OCCASIONS
These roasted potatoes are so versatile.
We love serving them at an outdoor cookout. They grill perfectly. Or place in a cast-iron skillet and place over a campfire.
They are also gorgeous when served alongside a perfectly cooked steak for a dinner for two, or serving guests.
Ready to make the best (and easiest) potato side dish EVER? Go for it!
And when you do, be sure to take a picture post it on Instagram, and tag @howtofeedaloon and hashtag #howtofeedaloon!
Roasted Potatoes in Foil
Equipment
- 4 pieces of foil, about 12" x 18"
Ingredients
- 4 tbsp olive oil
- 2 cups onion chopped
- 4 russet potatoes scrubbed and cut into ½-inch cubes
- 1 tbsp Kosher salt
- 1 tsp black pepper ground
Instructions
- Preheat oven to 400°F.
- Place the foil pieces on a work surface.
- Add about ½ tbsp 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.
I just found your wonderful website today and made your “Best Ever Chicken Salad” for lunch, Wow! it truly is the best ever chicken salad I have ever made!!!
So tonight is NY Strip Steaks and these scrumptious potatoes will be the side. I usually slice potatoes and onion and fry them in a skillet to make my late grandma’s beloved “Fish and Shore Potatoes” but your recipe looks so wonderful and so easy…no more flipping and breaking the potatoes apart!
Finally, I also just made a batch of your “Homemade Ranch Dressing” so amazingly delicious.
So glad I found you all today when searching for a chicken salad recipe! THANK YOU for making today’s lunch and dinner so yummy!!! Next up for tomorrow…..”Slammin’ Sloppy Joes.”
Hi Kim!! You have no idea how much you just filled our hearts with joy! We are SO thrilled you found us and we found YOU! Everything you just described sounds amazing and making us hungry!! Hope you enjoy those slammin’ sloppy Joes! Let us know!! And please stay in touch! xoxo Kris & Wesley
I can’t wait to try these “Quarantine” Potatoes. I’m so glad I watched the video, because I will definitely be adding the Worcestershire Sauce. I don’t see it listed anywhere in the recipe. Loved your video during these very trying times!!
Hi Cindy! Oops! You’re right! We’ll update the recipe. That was Wesley’s addition, and it is really good! A couple of splashes per pouch is really all that’s needed. Let us know how it turns out!! Best, Kris & Wesley
Thanks for your delicious recipes. I recently made your sloppy joes, and they were fantastic. I enjoy all of your recipes, and can’t wait to try your potatoes in foil.
Keep all the recipes coming.
I do enjoy watching the two of you together, you make cooking fun.
Lisa T
Cincinnati Ohio
Hi Lisa! Sorry for the delayed response!! So glad you enjoyed the sloppy joes, and let us know if you made the foil potatoes and what you thought. And thanks so much for the comment, that means so much to us! Stay safe and stay in touch! All the best, Kris & Wesley
Tried this tonight. They came out great! I made one exactly as above for my husband and he loved it. I do not eat onions so I added carrots and mozzarella cheese for the one I ate – delicious. I also added a little italian seasoning on both. Will definitely add this to my go to recipes. I should have taken a picture of both….sorry. Alma
Hi Alma!! Carrots and mozzarella sound wonderful!!! Thank you, as always, for letting us know and the great review. We miss you and hope you and your family are well, safe, and healthy. xoxoxo
I see no video.
Hi Larry. We recently had someone else tell us that they couldn’t see the video. We tried to troubleshoot and finally discovered there was an update on their phone that they needed to perform. Could that be for you, too? We’ve double-checked and the video is definitely there. You can always see our videos on our YouTube channel. Let us know if you still have issues.
SECOND
TRY: Just saw the lower notes… We’ve made these on the grill and in the campfire for years. I still like bigger pieces of potatoes because one chunk and yer done spearing a spud for awhile. (I thought you guys liked everything BIG down thar.. I also finer grind some Herbs de Provence and dust them into the top layer, sometimes along with dried porcini mushroom dust!. The accompanying steak rub works well too. And if I keep the onions off the bottom of the foil, the potatoes will crust a bit and we pick those off the foil for their extra special toastiness. Keep up the fun, you LOONS! tr
All sounds spectacular, Tom!!!! That’s what we love about these taters, too, they are so adaptable and easy to jazz up however you like. Your version sound great!! Thanks again!! Best, Kris & Wesley
We’ve made these on the frill and in the campfire for years. I still like bigger pieces of potatoes because one chunk and yer done spearing a spud for awhile. (I thought you guys liked everything BIG down thar.. I also finer grind some Herbs de Provence and dust them into the top layer. The accompanying steak rub works well too. And if I keep the onions off the bottom of the foil, the potatoes will crust a bit and we pick those off the foil for their extra special toastiness. Keep up the fun, you LOONS! tr