Foil Pouch Potatoes Peppers Onions

Foil Pouch Potatoes Peppers Onions

A simple, easy & healthy side for just about any grilled meal.


  • 46 medium red potatoes, cut into wedges or chunks (see note)
  • 2 medium green peppers, sliced 3/4 inch
  • 1 medium onion, cut into thin wedges
  • 1 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1/2 to 1 teaspoon paprika (it’s for color)
  • 1 teaspoon seasoning salt
  • 1 teaspoon favorite herb or herb blend
  • salt & pepper to taste


Combine all ingredients in a large bowl. Place in a large sheet of aluminum foil. Fold around mixture, crimping edges to seal.

To make in oven:

Preheat oven to 350 to 400 degrees, F. Place foil packet on a rimmed baking sheet and cook for an hour to 45 minutes until potatoes are tender.  Open, being careful of the hot steam.

To make on grill: 

Grill, covered, over medium heat for 45 minutes to an hour or until potatoes are tender. Open, being careful of the hot steam.


Depending on the size of the potatoes cut into quarters or halves or if using larger potatoes, into chunks. You’re looking for roughly no potato over about 1 1/2 to 2 inches, but try to keep the size as uniform as possible.

When cooked in the oven there always seems to be a lot more juice than when cooked on the grill. Feel free to pour juices into a dish and serve on the side.

When wrapping the packets, wrap them so the seal is on the top and bring the sides up and seal so the side seals are toward the top, as well.

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