Follow these steps for perfect results
red potatoes
halved lengthwise
butter
sliced
onions
sliced
salt
to taste
pepper
to taste
seasoning salt
optional
parsley
fresh, chopped
Wash potatoes and slice in half lengthwise.
Tear off 12 squares of aluminum foil.
Place 1/2 of a potato on 6 squares of foil.
Place one onion slice on top of the potato half.
Put 1 tablespoon of butter on top of the onion slice.
Sprinkle with salt and pepper.
Top with the other half of the potato, creating a potato sandwich.
Wrap tightly with the foil.
Rewrap with another square of foil to seal.
Place the wrapped potato packets directly on hot coals.
Roast for 30-45 minutes until tender.
Test for doneness by gently squeezing the foil packet.
Use caution when squeezing hot potatoes!
Turn the packets several times during cooking to prevent burning.
Unwrap the first layer of foil before serving.
Expert advice for the best results
Add other vegetables like bell peppers or zucchini to the foil packets.
Use different herbs like rosemary or thyme for added flavor.
Pre-cook the potatoes slightly for faster grilling.
Everything you need to know before you start
5 minutes
Can be assembled ahead of time.
Serve in a rustic bowl or platter.
Serve as a side dish with grilled meats or vegetables.
Top with sour cream or chives.
Pairs well with the buttery flavor.
Complements the grilled flavors.
Discover the story behind this recipe
Common side dish at barbecues and picnics.
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