Instructions:
Step 1
Preheat your oven to 375°F (190°C) if baking, or preheat your grill to medium-high heat.
Step 2
Peel the potatoes and slice them into evenly sized ¼-inch rounds so they cook at the same rate.
Step 3
Thinly slice the onion and separate the slices into strips.
Step 4
Cut six large sheets of aluminum foil and lightly coat each one with non-stick cooking spray.
Step 5
Divide the sliced potatoes and onions evenly among the foil sheets, placing them in the center of each piece.
Step 6
Season each packet generously with salt and black pepper, then top each portion with 1 tablespoon of butter.
Step 7
Fold the foil tightly around the potatoes, sealing each packet completely to trap the steam during cooking.
Step 8
For the oven, place the packets on a baking sheet and bake for 40 to 45 minutes until the potatoes are fork-tender.
Step 9
For the grill, place the packets directly over medium-high heat and cook for 30 to 40 minutes, turning them once halfway through cooking.
Step 10
Carefully open each packet, being cautious of the hot steam that escapes.
Step 11
Taste the potatoes and adjust the seasoning with additional salt and pepper if needed.
Step 12
Serve immediately while hot and buttery alongside your favorite main dishes.
Tips and Variations:
Add Fresh Herbs
Fresh rosemary, thyme, parsley, or chives add wonderful aroma and brighten the buttery potatoes.
Make Them Cheesy
Sprinkle shredded cheddar, mozzarella, or Parmesan over the potatoes during the last few minutes of cooking for a cheesy finish.
Add More Vegetables
Bell peppers, mushrooms, zucchini, carrots, or corn cook beautifully alongside the potatoes.
Boost the Flavor
Add minced garlic, onion powder, smoked paprika, Cajun seasoning, or Italian seasoning for extra flavor.
Use Baby Potatoes
Baby potatoes can be used instead of sliced potatoes for a rustic presentation and creamy texture.
Add Crispy Bacon
Mix cooked bacon pieces into the packets before serving for a smoky, savory twist that’s perfect for barbecues.
Storage
Store leftover potatoes in an airtight container in the refrigerator for up to 4 days.
Freeze for Later
Freezing is not recommended, as the potatoes can become grainy and lose their texture after thawing.
