Grilled Potatoes and Onions

1 potato per person 

1/2 small onion per person
1 Tbsp. butter per person, cut into pieces
1/4 tsp. salt per person
Freshly-ground black pepper
Smoked paprika
Aluminum foil

Tear sheets (1 per person) of aluminum foil into about 16″ pieces. Fold each in half into a sqaure-ish and set aside.  Preheat grill. Slice potatoes into pieces about 1/8-1/4″ thick.  Slice onions about 1/8″ thick.  Place 1 potato in the middle of each foil square and dot with butter pieces.  Sprinkle with salt and pepper and then sprinkle generously with smoked paprika. Remember, paprika is super mild, so it’s hard to add too much. Top each pile with onions.  Fold edges in and secure tightly. It’s important to get a good seal because the moisture will cook the potatoes and onions and you want all those yummy juices, so if it seems like there’s not quite enough foil, wrap packet in another layer.  Turn heat on grill to low. Place each packet on the grill. Close lid for 15 minutes. Turn and allow to cook for another 15 minutes. Remove from heat and carefully open each packet.  These can also be cooked in the oven at 400 for about 15-20 minutes (just check on them to see how they’re doing) or in a panini press for about the same amount of time.

(From ourbestbites.com-can you tell this is my favorite site?!)