Grilled New Potato Packet

Would it make a difference if I were to use russet potatoes instead of what it calls for? Cut them up, longer cooking time?

I love this recipe! So easy but did things a little different. We used baby reds only quartered up in a cast iron pan over a firepit with onions & peppers chopped and used butter instead of oil and put 1/2 the bottle of dressing & extra parm cheese. Cooked covered for 15 - 20 minutes and then uncovered until tender. SOOOOOO good they thicken up & cling better. Next time going to add extra veggies like cauliflower, carrots, zuchini.

Pretty good potatoes, I have made this at least once with the Sun Dried Tomato recipe, but always have trouble finding it around here any more, so I usually use the roasted red pepper or zesty italian. Always good no matter what I use.

This is so easy and so tasty. Lots of compliments and people calling me for the recipe. This is a staple in our house now.

Nice change to the typical potato side dish. Definitely make it to accompany something that does not scream flavor. I made this when I bbq'd ribs...did not compliment each other very well(my fault). Next time I'm going to make it with baked chicken.

My husband LOVE this!!! I didn't have the Sun dried tomato dressing, so I used Robusto Italian. I cut the potatoes into smaller pieces, knowing how long potatoes take to cook on the grill. I also only used single layer aluminum foil, still held up great! Easy and delicious! I will definitely be making again, with all kinds of dressings!

Delicious. I used a single layer of foil and cut red potatoes in quarters. I used Italian dressing, rosemary, and oil. They cooked in 20 minutes. I turned the packet after 10 minutes. Came out perfect.

These are great and really easy to make. Make sure you keep them on the grill long enough, too often I end up taking them off and nuking them in the microwave.

LUV these potatoes! i have made them both on the grill and in the oven...either way turns out great. I use olive oil, regular red potatoes (cut into smaller pieces), and dried parsley instead. Also, I bake them with the oil & water, salt, pepper, and parsley covered for about 15-20 mins then pour dressing & Parmesan over top and bake another 5-10 minutes uncovered just crisp them up a bit. They are GREAT!

This recipe is delicious with a few changes ... Instead of waiting til the end to top with dressing, drizzle the dressing on top of the potatoes before grilling. (I used Kraft Free Italian dressing instead of the sun-dried tomato and it came out great.) After grilling, drizzle with more dressing if desired. Very yummy with burgers!