Pouch Potatoes

One of the easiest vegetables to do on a barbecue are potatoes done in a foil pouch. Since barbecue season is pretty well over, these can be adapted so they can be done in the oven simply by substituting parchment paper for foil.

INGREDIENTS

• 1 Large Vidalia or Spanish onion (peeled and thickly sliced)


• 2 Medium white potatoes (peeled and thickly sliced)


• Salt and pepper to taste


• 2 Tbsp melted butter or margarine

Place overlapping slices of onion and potato on a large sheet of heavy-duty foil. Sprinkle lightly with salt and pepper; drizzle with melted butter. Fold foil edges together to form tight seal.

Preheat grill on medium. Place foil package on grill rack; close lid and cook (use Direct Grilling) for about 25 minutes, or until vegetables are tender and starting to turn golden brown; turn often.

If using parchment paper, preheat oven to 350 degrees. Tear of a piece of parchment paper approx. 8 to 10 inches wide by 16 to 20 inches long. Fold paper in half creating a crease. Layer potatoes and onion as above.

Starting at one end, make little folds in the parchment paper to make a seal. At end of the folds, tuck under, lay packet on a cookie sheet and bake for 30 to 40 minutes or until tender.