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1
Pre-heat oven to 400 degrees.
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2
Slice red potatoes so they are about an 1/2 inch thick.*.
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3
Chop onions into large peices.
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4
Put the olive oil into a bowl.
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5
Put all of the onions and potatoes into the bowl with olive oil.
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6
Stir the veggies (preferably with a slotted spoon) until they are all equally coated with olive oil.
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7
Take the cookie sheet and place some tin foil on the sheet.
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8
Make a cross with two sheets of tin foil on the foil covered cookie sheet (make sure you have enough foil to create a pouch for your potatoes and onions).
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9
**I think Reynolds sells pre made aluminum foil pouches -- I didn't have them handy but my homemade pouch worked fine.**.
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10
Transfer the onions and potatoes to the center of the tin foil cross, making sure to drain the excess olive oil (why the slotted spoon comes in handy!).
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11
When you have all the veggies in the middle sprinkle your seasoning mixture on the potatoes, putting as much on as you like.
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12
After seasoning, take all four sides of the tin foil cross and bring them up and into the center, making a little pouch for the potatoes and onions to cook inches.
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13
Place in a 400 degree oven for 30 minutes.
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14
Potatoes will be done when you can stick a fork through a potato without resistance.
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15
*Adjust cooking time to fit the size of the potatoes you want.
