(I use 6 medium potatoes for my crew)
4 medium potatoes, washed
1 small/medium onion
1 tsp kosher salt
1-2 cloves garlic, crushed (optional, but very yummy)
1/4 tsp dill (optional, but nice for something different)
olive oil or butter
olive oil spray
Wash and dice potatoes. Dice onion. Add to a bowl, sprinkle with salt, drizzle with oil if desired…maybe a couple tablespoons.
Tear off a few squares of foil. I use the shorter rolls and tear off a piece as long as it is wide.
I like to give the foil a quick spray. Then scoop some of the potato mixture onto the middle of each square. (you can plan on probably a square per potato….or you can do this in bigger batches too….I have done 6+ potatoes in 2 large packets on the grill) If you want butter, now’s the time to put a pat on top.
Grab the front and back of the foil square and pull it up around the potato mound. Meet the ends and fold down *almost* to the potatoes, leave a little space. Then fold in the ends. Crimping well. If you have thinner foil it would be a good idea to repeat this wrapping process, especially if using the grill.
Now, the preferred method of cooking here is on the grill, or even in a fire, but they can be baked in the oven too at about 350* for 45 minutes. It takes about that long on a grill too, I think. I never time it. I just guess…based on the knowledge that it takes 20 minutes to adequately boil, 20-30 to fry…
There ya go. Experiment with herbs/spices, have fun. Enjoy!