Ingredients:
- 2 medium unpeeled russet potatoes, cut into 1-inch chunks (about 2 cups)
- 4 small unpeeled red potatoes, cut into fourths (about 1 1/2 cups)
- One onion, thinly sliced
- 2 tablespoons cold butter or margarine
- 1/2 teaspoon dried sage leaves
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- Optional: 2 tablespoons chopped fresh chives
Directions:
- Place ingredients in a bowl and toss well to combine.
- Make 2 stacks of TWO sheets of aluminum foil (about 18 inches long) on top of each other. Spray top sheets with cooking spray.
- Make a mound of potatoes and onion in the center (about half on each). Cut butter into small pieces; add to potatoes. Sprinkle with sage, paprika, and salt. Fold foil over potatoes so edges meet. Allow space on sides for circulation and expansion. Seal edges, making tight ½-inch fold; fold again.
- Place packs, seam side up, directly on top of the hot coals. Cook about 40 to 50 minutes, rotating packet ½ turn after about 20 minutes, until potatoes are tender. Remove from coals and carefully open. Serve warm.
- Cut large X across top of packet; fold back foil. Sprinkle with chives.
NOTE: Allow the Hobo Packs to cool a little and be careful of escaping steam!
