Grilled Taters

4 med. white potatoes
white onion
Lemon Pepper Powder (see below)
1 tbs Olive Oil
3 tbs butter
Parsely
Salt

Scrub and clean potatoes, leaving skin on. Thinly slice potatoes in
rings into a bowl of cold water. Rinse potatoes and place in a
microwaveable covered dish with no extra water. Cook on high for 8
minutes.

Make an aluminum pan about 8" x 12" with two sheets (double strength)
of foil and the edges folded up about an inch or so to keep taters in.
Pour 1 tbs of Olive Oil on the foil and smear over the bottom with your
finger to coat it. Remove potatoes and pour into your aluminum pan
spreading evenly. Slice 2 or 3 onion rings ( or more if you want ) and
lay over the top of the taters. Melt 3 tbs of butter and pour over the
taters evenly. Sprinkle Lemon Pepper ( a bottled inexpensive powder
spice ) over the top of the dish. Lightly or, to taste, sprinkle salt,
and top with chopped Parsely.

Place the taters on the grill over direct heat for about 5 minutes, then
remove to an indirect heat spot, like the top rack. Cover with a sheet of
foil loosely. Finish your normal grilling, hamburgers or whatever. These
take about 20 minutes on a grill like this. If you like your taters
crispier? Place back on the direct heat over the coals or fire for the
last 5 minutes or so.. watch em though, if you like em a lil browner and
cripser on bottom this is great. For Oven baking, turn to 450 degrees
and bake uncovered for about 20 minutes or until brown on top.

Lemon Pepper Spice. If you don't have this spice, you can pepper the
taters, then squeeze half a lemon over the taters.

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