Ingredients: 4 medium to large cleaned, unskinned potatoes 1 Vidalia onion, sliced (sweet onions, you can use Spanish onions instead) 1/2 stick butter, sliced into 4 tablespoons dill weed salt freshly ground black pepper 4 sections of aluminum foil (12 to 14 inches each) Directions:1. Pre-heat grill. 2. Slice potatoes into 6 to 8 pieces each. 3. Place potato wedges onto open aluminum foil sections; top with onions. 4. Sprinke with dill, salt, and pepper to taste. 5. Top each with a slice of butter. 6. Fold over top of aluminum foil loosely and crease, then fold up ends of foil. 7. Place on medium-hot grill. 8. Cook for 8 to 10 minutes. Check 1 packet after 8 minutes. If the potatoes are not slightly browned, cook longer. Potatoes taste best when slightly browned. |