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BBQ Lyonnaise Potatoes

_openerBy Mackenzie Taylor


1 1/2 potatoes per person, peeled and thinly sliced.
Note: Get the Yukon or yellow-fleshed potatoes; they’re less grainy and have better flavour.

1 large Vidalia onion peeled and thinly sliced.
(Watch the fingers! Grab that sucker like Wolverine and tuck in your thumb.)

Double-smoked bacon, diced
1 strip per ½ lb of potato, although I’d personally put it all in.
(Talk to your butcher, he loves you by now.)

1 stick Normandy butter.

1 sprig rosemary (stems removed, only leaf).


(Relax, I’m going to tell you how.)

Put a 2-ft square of foil down on the table. Then a 2-ft square of parchment paper on top of that.

Leave 6 in. on each side and add:

Daub of butter
Layer of potatoes
Layer of onions
Sprinkle of bacon
Daub of butter
KS and CP to taste


And then one last layer of potatoes on top. And some more butter.

Wrap tightly creating a centre ‘seam;’ fold in the ends and crimp tightly with your fingers.


Pre-heat BBQ to 400 F.

Place package on BBQ.

Cook with lid closed and temperature reduced to 375 F.

10 minutes, flip GENTLY!
10 minutes, flip GENTLY!
10 minutes, remove!


Slide on to a pretty plate.

Cut centre seam with sharp kitchen scissors.

Fold open.

Garnish with fresh cut chives.

Bon Appetit

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