- russet potatoes
- white onion
- olive oil
- Creole Seasoning
- hot sauce
- 1-2 oz beer
Slice the potatoes ⅜" thick, leave skins on. Parboil. Dry.
Lay out a double sheet of heavy duty aluminum foil. Rub oil on foil. Lay potatoes, thinly sliced onions, sliced garlic, and seasonings on foil.
Close and crimp seal foil, forming a pouch with the ingredients contained in pouch, leaving one edge open. Add liquid of choice. Completely seal pouch.
Toss on grill. At least an hour at 250.
Preparation time: 10 minutes
Cooking time: 1 hour