This recipe is about as easy as they get. The hardest part is making an aluminum foil packet that doesn't leak. There's no amounts here. Just make about 2 parts potatoes to 1 part onions.

• Potatoes (any kind, but I prefer Russet)
• Yellow onions
• Olive oil
• Heavy duty aluminum foil

Clean and slice the potatoes, leaving as much of the skin on as possible. Cut the potatoes into large pieces (like half of a steak fry). Peel the onions and cut into large slivers.

Use a single piece of foil large enough to fold in half and contain the potatoes and onions. 18 inches or so should be good. Fold the foil (shiny side out) in half. Fold the sides over a couple times, leaving an opening at the top. Make as many packets as you need, but don't make them really small or your food will turn to mush or even burn to a crisp.

Put the potatoes and onions into the pouches allowing enough space to fold down the top and seal your packet. Add enough oil to coat the ingredients. They don't need to be submerged in oil. Fold down the top.

Place the packets either in your wood fire or charcoal under the grates of your grill, or on the grates of your gas grill. Keep the last fold upright, like a bag. Cook time depends on your preferences. Longer times will char and caramelize the onions. Putting the bag in the coals or wood will shorten your cooking time.

You can add spices, but I don't think you need them. The smoke and char is key here.

Happy grilling!