Grill Packet Potatoes

This is a manipulation of my Dad's recipe.  You can play around with spices, like a little parsley on top, or adding some chili or red pepper for heat.  It's easy on the grill though!  Some people online suggest adding monterey jack the last 5 minutes by opening the packet and cooking open faced.  I'll try that next time.

2-3 lbs red bliss potatoes
1 yellow onion
1 C baby carrots (or sliced carrots)
3-4 cloves garlic (removed from hull)
3 T butter
Kosher salt
(option: crisp, crumbled bacon)


Cut red bliss potatoes into quarters (or halves if small). 
Cut one small yellow onion into eighths.

In 2 sheets heavy duty foil,  add all vegetables.  Salt and pepper as desired. Cut butter into smaller squared and dot pocket with butter. 

Cook on High heat over coals for 20 minutes, then move to low heat/off coals for 5-10 minutes as you cook the main entree. 

Be careful opening pocket w/steam.