Yield: 4 to 6 servings

Scott Nowell

Excellent recipe for the grill. Seal the potatoes & onions in foil and toss on the grill. Simple seasoning with salt, pepper and the herbs of your choice. Add some paprika for color.

• 4medium potatoes, mix of red & white
• 2onions or ⅓ cup roughly chopped shallots (about 2 medium)
• vegetable oil spray
• 4tsp finely minced fresh thyme leaves or 4 sprigs fresh rosemary
• salt
• fresh ground pepper
• paprika (optional)
• heavy duty aluminum foil

Cut potatoes into halves or byte sized pieces, depending on size.

Cut onions in half and quarter halves. You can also slice the onions and lay them under the potatoes.

Make a large rectangle of heavy duty aluminum foil, twice as long as the width of the foil.

Spread potatoes and onions/shallots on one half of foil. Spray generously with oil. Season generously with salt and pepper to taste. Sprinkle on paprika.

Fold the other half of the foil over potatoes and onions, folding the edges under. Flip the whole package over and open again. Spray with oil and season as before. Sprinkle on thyme leaves, or top with thyme or rosemary sprigs. Re-fold and crimp the edges, sealing completely.

Place on low to medium temperature grill and cook for 15 minutes. Carefully flip package over and grill for another 15 minutes. Poke a skewer into a potato to test doneness. Slide package onto plate. Open carefully, or pierce to release steam.