Extra-virgin olive oil sufficient for coating the foil and drizzling on the potatoes
8-10 baby red potatoes, scrubbed and quartered
1 sweet onion, sliced
1 Tbsp. minced garlic
Salt and pepper, to taste
• Stack 2 approximately 2-foot-long pieces of aluminum foil on top of each other.
• Spread a layer of olive oil in the center and top with the potatoes, onions, and garlic. Season with the salt and pepper. Drizzle with olive oil until lightly coated.
• Fold over the aluminum foil to create a packet. Double fold the edges to ensure that the potatoes stay sealed.
• Cook on a grill for 20 minutes, flipping occasionally, until the potatoes are lightly crispy on the outside.
Makes 4 to 6 servings
