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Grilled Potato and Asparagus Foil Pack

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  • Prep 40 min
  • Total 40 min
  • Servings 1
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No fuss and no cleanup makes this side dish recipe a great choice for your next outdoor grilling meal.
By Cindy Ensley
Updated Apr 29, 2015
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  • 1 cup small potatoes
  • 1/2 cup chopped fresh asparagus spears
  • 1/4 cup diagonally sliced green onions (4 medium)
  • 2 teaspoons grape seed oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • 1
    Heat gas or charcoal grill. Tear off 12-inch length of heavy-duty foil to make packet. Lightly spray 1 side of foil (side that will be inside of packet) with canola oil cooking spray.
  • 2
    Place potatoes in 2-quart saucepan; cover potatoes with water. Heat to boiling. Reduce heat; cook until potatoes are just tender, about 10 minutes. Drain potatoes; return to saucepan. Add remaining ingredients; toss gently.
  • 3
    Place mixture in center of foil. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space on sides for heat circulation and expansion. Fold other sides to seal.
  • 4
    Place foil packet on grill. Cover grill; cook 12 to 15 minutes, turning packet once. Cooking times are approximate and depend on the heat of your grill.

Tips from the Betty Crocker Kitchens

  • tip 1
    Nonstick foil makes for super easy clean-up and allows you to use less spray. If you’re using regular foil, just lightly spray the side that will be the inside of the packet with canola oil cooking spray. Regardless of what brand you use, I recommend going for the heavy-duty stuff, as it will be less likely to rip or puncture on the grill.
  • tip 2
    Foil packets can be prepped ahead and refrigerated until ready to cook. They are perfect for grilling on a gas or charcoal grill, or even over a campfire!


Nutrition Facts are not available for this recipe
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