Foiled Potatoes

These potatoes were inspired by my daughter-in-law Lynn, who is a fantastic cook! While visiting some time back, my son Brandon and his wife grilled some meat and potatoes on the grill. The food was all amazing!

I decided to come up with a version of those potatoes for the oven since my husband doesn't have much time for grilling. The results were just as amazing! A guaranteed hit!

Normally I use dried herbs and store-bought onions, but since the onions and parsley are already up in the garden, we used those instead.

Recipe below.

Foiled Potatoes

Several potatoes, peeled and sliced, enough to make two layers on a large plate

One medium-sized onion or a few green onions, chopped in small pieces, halved

1/4 cup of butter, halved

Parsley, sea salt and pepper, to taste

Place the first layer of potatoes on a microwaveable plate, and microwave on high for up to 4 minutes, depending on how thick your layer is. (This starts cooking the potatoes, especially helpful when grilling.) While potatoes are cooking, take a large piece of foil (enough to fold over the top) and spray with cooking spray. Place one half of the foil into a baking pan and put the potatoes on top. Top the potatoes with slices of half of the butter, onion and parsley. Sprinkle with salt and pepper. Add another layer of potatoes and the remaining toppings.

For oven: Bake at 350 degrees for one hour.
For grill: Grill for half hour or until potatoes are tender.

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