Sliced red potatoes are arranged with fresh herbs and spices in a foil pouch and baked in an oven or on a grill. This versatile method can also be used to cook other vegetables, such as zucchini, winter squash or tomatoes.
INGREDIENTS (for 4 servings):
- 4 large red potatoes
- 1 onion, sliced into thin rings
- 4 tablespoons butter
- 1 pinch dried oregano
- 1 pinch dried parsley
- 1 pinch dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Preheat oven to 350 degrees F (175 degrees C). Cut four 8x12 inch sheets aluminum foil.
Slice each potato into 1/4 inch slices and lay in an overlapping fashion in 2 columns on each sheet of aluminum foil.
Place several rings of onion on top of the potatoes. Mix together the oregano, parsley, basil, salt and pepper; sprinkle to taste over onion and potato. Top with 1 tablespoon of butter.
Create the pouch by take the long sides of the aluminum foil and join at the top and fold down. The ends just get folded over.
Place on a cookie sheet and bake for about 30 minutes or cook on a grill over medium-high heat.