4 medium red potatoes, sliced thin
4 thin slices of yellow onion
4 pieces of foil (8 by 12)
2 tsp olive oil
dried rosemary leaves
black pepper to taste
1. Shingle sliced potatoes and onions on each piece of foil. Sprinkle each with 1/2 tsp olive oil and a pinch of rosemary and pepper. Seal foil edges well.
2. Bake or grill until potatoes are tender, about 20 minutes.