5 to 6 med. potatoes
butter
Dash of garlic salt
20 to 25 inch tin foil sheet
1/2 c. water

Wash and dry potatoes. Cut into round slices with skin, not too thick. Place on foil, leaving room at end to fold up. Add about 1/4 cup hot water. Spread butter all over top of potatoes. Sprinkle garlic salt over top; add 1/4 cup of water. Roll top of foil, so they can be checked for doneness. Place on grill while coals are getting ready. Should be ready in approximately 25 to 30 minutes. They're great right out of foil, or dressed with sour cream, bacon bits and cheese.