Grilled Potatoes and Onions

Tear 4 sheets of aluminum foil into roughly 16″ pieces. Fold each in half and set aside.

Preheat grill. Slice potatoes into pieces about 1/8-1/4″ thick and slice onions about 1/8″ thick.

Place 1 sliced potato in the middle of each foil square and dot with butter pieces. Sprinkle with salt and a few turns of freshly ground black pepper and then sprinkle generously with smoked paprika. Top each pile with 1/4 of the onions.

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.

Turn heat on grill to 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 place packets on a platter for serving (just let people grab their own packets).

These can also be cooked in the oven at 400F for about 15-20 minutes (just check on them to see how they’re doing) or in a Panini press for about the same amount of time.