I mentioned in my previous post comments that I learned how to make Cowboy Potatoes by watching our friend John make them. The method is his, but the measurements are mine. You can adjust the amounts as you see fit.
Cowboy Potatoes
6 large potatoes, peeled and cut into 1 to 1-1/2 inch chunks
1 medium or large Vidalia or other sweet onion (or any type of onion, really)
1 teaspoon seasoned salt
1 stick butter (yes, 1 whole stick)
Place potato chunks on a piece of foil. Slice onion into strips and sprinkle those over the potatoes. Sprinkle potatoes and onions with season salt and then top it all with chunks of butter.
Cover with another sheet of foil and fold the edges over. You want lots of room in there for steam, thus the two pieces of foil instead of a folded-over packet.
John's charcoal grill method is to like the charcoal, place the packet on the grill while there are still flames, and by the time the coals burn down and are ready for grilling meat, the potatoes can come off the grill.
My gas grill method is to light the grill and set it at a medium flame. Place the potato packet on the grill and cook for 20 minutes.
Either way, take the packet of potatoes off the grill, but do not open it. Set it aside while you grill your other meat and/or veggies. When the rest of your meal is done, open the potato packet. The potatoes will still be hot, and perfectly done.
Eat them just as they are, or top them with sour cream and shredded cheese. They are delicious either way.
I haven't made these in the oven yet, but if you want to try them that way, I would suggest 20 minutes at 350F, then let them sit on the counter for 10 minutes before opening the packet.
