Entertaining Grilled potatoes with sweet and smoky cebolada By Annabelle Waugh Published: December 31, 2023 Updated: April 10, 2025 share Share on Facebook Share on Twitter Share on Pinterest Copy Link Cancel Jump to Recipe Print Recipe Potatoes with Cebolada Annabelle Waugh In Portugal, potatoes covered with a velvety, sweet-spicy onion sauce are a national treasure. Although they aren’t traditionally prepared on a grill, you can still put your barbecue to work. Grill the potatoes, instead of boiling or frying, and use the convenient side burner (or your kitchen stove) to make the onion topping. You can use yellow cooking onions, Spanish onions, or white onions here. No ratings yet Print Recipe Pin Recipe Course dinnerCuisine Portuguese Servings 8 people Ingredients 1x2x3x1 kg cooked yellow-fleshed potatoes, sliced into ¼" thick rounds ⅓ cup extra-virgin olive oil, divided½ tsp salt, divided4 cups thinly sliced onions (roughly 2 large onions)6 cloves garlic, thinly sliced1 tbsp sweet paprika1-2 tbsp chili paste (Portuguese pimento moida or other chili paste)⅔ cup dry white wine2 tbsp chopped fresh parsley Instructions Cut a double-thickness length of heavy-duty foil to 24" long; fold in half crosswise. Unfold foil; mound potatoes on one side, close to the fold. Drizzle with 2 tbsp of the olive oil and sprinkle with ¼ tsp of the salt. Fold foil over; fold in sides and seal to form packet.On side burner of grill, heat a large, deep skillet over medium-high heat. Add remaining olive oil. Once the oil is shimmering, add onions. Cook, stirring often, until golden, about 12 minutes. Add garlic, paprika, and remaining ¼ tsp salt. Cook, stirring, until fragrant, about 1 minute.Add chili paste and wine, scraping up any brown bits. Reduce heat to medium-low and simmer, stirring occasionally, until onions are very soft and liquid is almost evaporated, about 5 minutes.Meanwhile, pre-heat grill to medium-high (or cook on lit burners next to Spatchcocked Piri-Piri Chicken). Grill packet, turning once, until hot, about 20 minutes. Carefully open packet and transfer to platter. Top with onion sauce and parsley. NotesTIP: If you don’t have leftover cooked potatoes to use for this recipe, boil potatoes in salted water until fork-tender, drain, and let cool slightly. Keyword grilling, potatoes Tried this recipe?Let us know how it was! Get ready to spice things up with this spatchcocked piri-piri chicken Related Story Crispy Candied Chicken Bites: a seriously addictive appetizer Related Story Use pantry staples to make this simply delicious slow-roasted maple chicken Related Story Easy smoky Sriracha sheet-pan chicken with sweet potatoes and greens Sign up for our newsletters By submitting your information via this form, you agree to receive electronic communications from Cottage Life Media, a division of Blue Ant Media Solutions Inc., containing news, updates and promotions regarding cottage living and Cottage Life's products. You may withdraw your consent at any time. Dockside Weekly The latest cottage-country news, trending stories, and how-to advice Dockside DIY Bi-weekly Fix-it info, project ideas, and maintenance tips from our DIY experts The Great Outdoors Monthly Nature and environment news and inspiration for people who love to get outside The Key Weekly Need-to-know info about buying, selling, and renting cottage real estate Family Matters Five-part series Untangle the thorny process of cottage succession with expert advice from lawyer, Peter Lillico