• You will also need: Heavy duty aluminum foil and grill spray.
• Cut the potatoes in half or quarters, depending on their size. They should all be roughly the same size so they cook at the same rate.
• Add the salt, dried minced onion, garlic powder, oregano, crushed red pepper and black pepper in a small bowl. Stir the seasoning mix to combine.
• Add the cut potatoes and canola oil to a large bowl and toss well to coat.
• Sprinkle the potatoes with the prepared seasoning mix and toss them again until they’re coated in the seasoning.

Make the foil pack for the potatoes

• Cut a piece of foil approximately 24 inches long. Place the foil, dull side up, on a flat surface horizontally.
• Cut another piece of foil, approximately 20 inches long and place it (dull side up) vertically over the other piece.
• Add the potatoes in the middle of the foil, along with any oil and seasoning left in the bowl.
• Fold in the vertical piece to cover the potatoes.
• Then bring up the horizontal piece, join at the top and crimp to seal.
• Finally, tuck in the sides to finish the foil pack.

Grill the potatoes

• Preheat the grill on moderate to moderate-low heat. Use grill spray to minimize sticking.
• Grill the potatoes over moderate to moderate-low heat for 40-45 minutes.
• Give the foil packet a gentle shake every once in a while. Use tongs to grab the top of the foil pack and gently slide it back and forth a couple of times.
• When the potatoes are ready, carefully open the foil packet. There will be a lot of steam accumulated in there so take care when opening.
• Insert the tip of a sharp knife into one of the larger potato pieces. If the knife slides in without any resistance, they’re done. If they’re not done, close the packet again and continue grilling.