Grilled Potatoes & Onions
adapted from Our Best Bites
1 potato per person (we used yellow- like Yukon Gold)
1/2 small onion per person (we used red onions)
1/2 Tbsp. butter per person, cut into pieces
1/4 tsp. salt per person
Freshly-ground black pepper
1. Tear sheets (1 per person) of aluminum foil into about 12″ pieces (can use a little less or more). Preheat grill. Slice potatoes into pieces about 1/8-1/4″ thick. Slice onions about 1/8″ thick.
2. Place 1 potato in the middle of each foil square and dot with butter pieces. Sprinkle with salt and pepper and then sprinkle generously with smoked paprika. Paprika is very mild, so it’s hard to add too much. Top each pile with onions.
3. Fold edges in and secure tightly. It’s important to get a good seal because the moisture will cook the potatoes and onions and you want all those yummy juices, so if it seems like there’s not quite enough foil, wrap packet in another layer.
4. Turn heat on grill to low (I think we did medium-low). Place each packet on the grill. Close lid for 15 minutes. Turn and allow to cook for another 15 minutes. Remove from heat and carefully open each packet. May want to check for done-ness before time given, especially if using medium-low heat.
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