RCI-VG.002.0015.001
BBQ Lovers Potatoes
Always check the ingredients to make sure the product is vegan.
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- potatoes Sliced(Yukon Gold or red potatoes Work Best)8 Large
- Spanish or Vidalia onions Sliced2 Large
- 1 unit
- 1 unit
- 1 unit
- 1 unit
- 1 unit
- Non Stick cooking spray1 unit
Method
1
Slice the Yukon Gold or red potatoes into thin rounds, approximately ¼ inch thick, leaving the skins on for texture and nutrition.
2
Slice the Spanish or Vidalia onions into thin rings, separating the layers for even distribution throughout the foil packets.
3
Tear off four large sheets of aluminum foil, each approximately 12 by 15 inches, and spray one side of each sheet lightly with non-stick cooking spray.
4
Arrange one-quarter of the sliced potatoes in the center of each foil sheet, creating a single layer as the base.
5
Top each potato layer with one-quarter of the sliced onions, distributing them evenly across the potatoes.
6
Divide the olive oil and vegan margarine evenly among the four packets, dotting the mixture over the potatoes and onions on each sheet.
7
Season each packet generously with salt and pepper to taste, then fold the foil sheets in half and crimp the edges tightly to seal.
8
Place the sealed foil packets directly on the grill grates over medium-high heat, or on a baking sheet in a 400°F oven.
35 minutes
9
Cook for 35 minutes until the potatoes are tender when pierced with a fork and the onions are caramelized and golden.
10
Carefully open each foil packet at the table, allowing steam to escape, and serve hot with additional salt and pepper as desired.