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Barbeque Grilled Mini Potatoes with Vidalia Onions

New Crop Minis Yellow

Variations and Options


Mini yellows aren't the only potato that works with this recipe. You can use mini reds, mini whites or a combination of all three varieties!


You can also substitute Vidalia onions for any onion varieties. Green onions and red onions also taste great along side potatoes.


  • 1lb Mini Yellow Potatoes

  • 3 tbs Butter

  • 1 Small vidalia onion

  • 1 Tsp Oregano (or basil)

  • To Taste Salt and Pepper

  • To Taste Extra Virgin Olive Oil





Place potatoes on a sheet of foil large enough to accommodate the potatoes.


Coat potatoes with oil, salt and pepper to taste. Sprinkle potatoes with a teaspoon of oregano, or basil (what ever you prefer).


Slice a small vidalia onion and mix into the sliced potatoes and seasonings so that they are covered with the oil. Dot a few teaspoons of butter on top of the potatoes.


Cover with another piece of foil and ensure the ends and slides are securely rolled up to make a pouch so that the oil and butter don’t escape. Place on medium heat grill and cook for 10 minutes.


Carefully flip the foil pouch over and cook for another 10 minutes. Continue to flip every 10 minutes until potatoes are soft (about 30 minutes).



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