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Stir together thyme, garlic salt, paprika and pepper; set aside. Fold a 48x18-inch piece of heavy foil in half to make a double thickness of foil that measures 24x18 inches. Lightly coat with cooking spray.
Place potatoes and onion in the center of the foil. Drizzle with oil. Sprinkle with seasoning mixture.
Bring up opposite edges of foil and seal with a double fold. Fold remaining edges to completely enclose the vegetables, leaving space for steam to build.
For a charcoal grill, grill the foil packet on the rack of an uncovered grill directly over medium heat for 20 to 25 minutes or until the potatoes are tender. (For a gas grill, preheat grill. Reduce heat to medium. Place packet on grill rack over heat. Cover and grill as above.) If desired, serve with dip.