6 potatoes
6 tbsp. butter
Lawry's seasoning salt (to your taste)
1/2 cup chopped onion (optional)

Break off two identical sheets of aluminum foil. One top, one bottom. Spray one sheet with non-stick cooking spray. This will be your potato cooking "vessel". I prefer to double up the bottom.

Clean and cut potatoes (with skin) into small pieces (about 1/2-inch in diameter). Place the potatoes on the foil and sprinkle with Lawry's seasoning salt and chopped onions. The onions are optional if you are in a hurry.

Evenly drop spoonfulls of butter on top of your delicious pile of potatoes.

Cover and seal with your second piece of foil. Use your "potatofied" cutting board to safely transport your potato package to and from the grill.

Grill on bottom rack at 250 to 300°F for 25 to 30 minutes. Then use a fork to cut open the top of the foil for a taste test. Continue to grill if necessary. If your timing is off when grilling your main course these will stay piping hot for easily 20-30 minutes in the foil on the counter.

I serve the potatoes still in the foil with the top ripped open. All you need to clean is the cutting board! Always be sure to cook way too many potatoes. They are great if you throw them in the frying pan for breakfast the next day.

Note: You can never use too much butter!

Submitted by: Tom