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Ingredients
- 1 sheet (18x24-inches) Reynolds Wrap® Release® Non-Stick Foil
- 1 small onion, thinly sliced
- 4 medium red potatoes, cut in bite–size pieces
- 2 tablespoons olive oil or vegetable oil
- 1 teaspoon seasoned salt
- 1/2 teaspoon dried dill weed (optional)
- 1/4 teaspoon pepper
Details
Servings 4
Preparation
Step 1
PREHEAT oven to 450°F OR grill to medium-high.
CENTER onion on sheet of Reynolds Wrap Release Non-Stick Foil with non-stick (dull) side toward food. Layer potatoes evenly on top of onion. Drizzle with oil. Sprinkle with seasonings.
BRING up foil sides. Double fold top and ends to seal making one large foil packet, leaving room for heat circulation inside.
BAKE 30 to 35 minutes on a cookie sheet in oven OR GRILL 15 to 20 minutes in covered grill.
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