Serves: 1 Prep & Cook Time: 20 min
1 ea, Russet Potato
1 small Bermuda Onion
1/4 tsp, B & M Five Peppercorn Sea Salt, finely ground
2 Tbls Extra Virgin Olive Oil
½ tsp Rosemary Leaves, whole
¾ tsp Lemon Juice
½ tsp water
½ Tbls Parsley, finely chopped
Aluminum Foil

Clean potato, slice into 3/8” slices. Prep onion, slice at ¼”. Place potatoes on aluminum foil that when folded up, will encase potato. Place sliced onion, in-between potato slices on foil. Sprinkle B & M 5 Peppercorn Sea Salt on top. Drizzle olive oil on top of potato then sprinkle rosemary on top. Sprinkle lemon juice on top of potato, water and parsley. Fold foil up around potato tightly, place on heated bbq grill, medium heat. Cook for 5 minutes, then turn slightly to one side to cook evenly for 5 minutes, then do the other side. Do not cut into foil, but press onto foil to check for doneness of potato. A medium sized potato will take appx 15 minutes to cook on a medium heat bbq grill. Roasting on a low heat bbq grill, will greatly enhance the flavors, but will take longer to cook. Serve on platter.

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