Greek-Town Potatoes

Recipe By CaleGoul
Prep Time
Total Time

4 servings

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  • 1. In a large bowl, whisk together lemon juice, water, 3 tablespoons of the oil, garlic, oregano, salt and pepper. Slice potatoes lengthwise into thick wedges. Add to bowl and toss with lemon mixture.
  • 2. Tear off two 18" square pieces of heavy-duty foil. Place one piece on a baking sheet, folding up edges slightly on all sides. Brush center area with remaining oil. Spread onions over foil. Spread the potatoes mixture, including the liquid, out in one layer over onions. Cover potatoes with second sheet of foil, double folding and crimping to tightly seal. (Make-ahead packet can be refrigerated for several hours before grilling)
  • 3. Slide packet onto grill. Close barbecue lid. Cook over medium heat for 30 to 40 minutes or until potatoes are very tender and most of the liquid is absorbed. Let stand several minutes before transferring to a serving dish.


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