Ingredients for Backyard Potatoes
- 2 pounds Yukon Gold potatoes
- 1 large onion
- 2 tablespoons olive oil
- 1/2 cup shredded sharp cheddar cheese (optional)
- fresh parsley (optional, for garnish)
- Worcestershire Sauce
- Chicken Broth
- 1 teaspoon salt and 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/2 cup chopped bacon (optional)
- 1/2 cup chopped bell peppers (optional)
- 1/2 cup sliced black olives (optional)
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How to Make Backyard Potatoes
- Preheat your grill to medium-high heat.
- Wash and cut 2 pounds of Yukon Gold potatoes into 1-inch chunks. Peel if desired.
- Cut 1 large onion into 1/2-inch thick wedges.
- In a large bowl, toss the potatoes and onions with 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, and 1/4 teaspoon garlic powder.
- Divide the potato mixture evenly between two large sheets of heavy-duty aluminum foil (approximately 18x18 inches).
- Optional: Add your favorite mix-ins here! Suggestions include 1/2 cup chopped bacon, 1/2 cup shredded cheddar cheese, 1/2 cup chopped bell peppers, 1/2 cup sliced black olives, or fresh herbs.
- Fold the foil over the potatoes to create sealed packets, crimping the edges tightly to prevent leaks.
- Place the foil packets directly on the hot coals of your grill. Cook for 45-55 minutes, turning the packets halfway through, until the potatoes are tender and slightly charred.
- Carefully remove the packets from the grill and let them rest for 5-10 minutes before opening. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
13g
Fat
24g
Carbs
13g