Potato and Onions Grills with Olives

Lynnda Cloutier


These potato parcels make a welcome change from the baked potato that seems to be the usual barbecue fare.

★★★★★ 1 vote


1 1/2 lb
potatoes, thinly sliced
1 large
onion, thinly sliced
3 Tbsp
olive oil
1 Tbsp
white wine vinegar
3 Tbsp
fresh thyme leaves or finely chopped fresh rosemary
salt and pepper to taste
pitted black olives


1Put potatoes and onion into large bowl. Whisk together oil and vinegar, drizzle over potato mixture and toss well. Add thyme or rosemary, season with salt and pepper then toss again til evenly coated
2Divide mixture among six large squares of thick foil. Slice olives into thin rings and scatter them over the top.
3Close parcels, securing seams well. Cook over a medium heat for about 30 minutes, turning the parcels occasionally or til potatoes are tender. Serves 6

About Potato and Onions Grills with Olives

Course/Dish: Potatoes