Vegetable oil cooking spray 3 russet potatoes, thinly sliced 1 small onion, thinly sliced 2 tbsp (30 mL) olive oil 1 tbsp (15 mL) butter, cut into cubes Salt and fresh ground pepper 4 sprigs fresh thyme

1. Spray a single sheet of heavy-duty foil with cooking spray. Add potatoes, onion, olive oil and butter. Season with salt and pepper to taste and toss with your hands to mix. Spread out in an even layer. Top with thyme sprigs and cover with a second sheet of sprayed foil. Crimp edges of foil to make a packet. 2. Grill in a closed preheated barbecue over medium-high heat (400°F/200°C) for about 30 minutes, turning packet often, or until potatoes are soft and beginning to crisp up. 3. Place foil packet on a heatproof platter. Cut open packet and discard thyme stems. Serve straight from the foil packet.

Grill-Roasted Potatoes

Ingredients

Directions