Scrub your favorite variety of potatoes, or combine Sweet, Idaho, Yukon Gold, whatever you have on hand. Cut in thin slices and place about two layers on a piece of foil you have coated with olive oil. This will make it easier to spoon them out once they’re cooked. (If you have a crowd, it’s better to make a couple smaller packets so they cook evenly.)
Drizzle the potatoes with olive oil and season with salt and pepper. For variety, try Lawry’s Seasoned Salt, garlic powder, paprika (adds a nice color), and/or rosemary. You can’t mess this up, so have fun experimenting. You could also add sliced onions, zucchini, or peppers. Secure the foil and wrap again for good measure. Grill for about 45 minutes, depending on how hot your grill is, turning halfway through cooking time.
These potatoes are my summer go-to side dish with any grilled meats, poultry or fish.