Ingredients
Scale
- 1 pound red potatoes, washed and quartered
- 1 small yellow onion, diced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon parsley
- 1 teaspoon basil
- salt and pepper, to taste
- ~2 tablespoons EVOO
Instructions
- First, begin by prepping your red potatoes. Wash them and pat dry. Then, cut in half, and in half again. Prep onion, by finely dicing. Place vegetables in a large plastic gallon-sized bag.
- Add EVOO and spices. Shake bag to completely coat.
- Transfer vegetables onto a piece of aluminum foil. Then place another piece of foil on top. fold the sides in, creating a your foil pack.
- Place on your grill grates (I placed directly on the flame) heated to about 350ºF to 400ºF. If you don’t cook your potatoes directly on the flam, you my need to cook longer! Ultimately, cook until the potatoes can be easily pierced with a fork.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
