• 4 medium to large cleaned, unskinned potatoes (preferably red or Yukon gold) 
• 1 Vidalia onion, sliced 
• 1/2 stick butter, sliced into 4 tablespoons 
• Dill weed 
• Salt 
• Freshly ground black pepper 
• 4 sections of aluminum foil (12 to 14 inches each) 

Preparation

1. Pre-heat grill. 
2. Slice potatoes into 6 to 8 pieces each. 
3. Place potato wedges onto open aluminum foil sections; top with onions. 
4. Sprinkle with dill, salt, and pepper to taste. 
5. Top each with a slice of butter. 
6. Fold over top of aluminum foil loosely and crease, then fold up ends of 
   foil. 
7. Place on medium-hot grill. 
8. Cook for 8-10 minutes. Check 1 packet after 8 minutes. If the potatoes are not slightly browned, cook longer. Potatoes taste best when slightly browned.