@cyndyh,
Re-reading this thread made me think of something else, similar to the hobo packs that you might try. My wife “loves” this.
I take baking potatoes, like an Idaho, or a russet, but not the little round red ‘taters’. Give them a good scrub, cut out any eyes, but don’t peel them. Slice them lengthwise, I like to make long flat planks, about 1/4 to 3/8 inches thick.
Mix up a “dressing” of good olive oil or peanut oil or any oil with some flavor to it. Mince garlic and I mean mince, really fine, add to oil and then load it up with chili powder or paprika so that the mixture looks kind of reddish. The objective is to have a good deal of chili powder and garlic in the oil. Let it macerate for 10 or 15 minutes.
Just before you assemble the dish, add salt and pepper. If you add it to the mixture too early some flavor ends up being off, I don’t know why.
Dip the potato slices in the oil mixture, coating them well and trying to get some of the garlic and chili to adhere to the potato. I wrap four slices in foil, tighten it up and stick on edge of grill for at least 40 minutes on a moderate fire.
Handle them CAREFULLY when you remove them from the fire, the foil is hot and the oil inside is hot also., The potatoes steam in the foil but they absorb the seasonings pretty well. They don’t fry, they steam.
As I said before my wife has me make this at least every other weekend. You could add herbs like tarragon or rosemary and omit the chili powder to get a lighter flavor on the spuds.
One other thing: if you are using charcoal or lump when you are cooking, i.e. not a gas grill, put the foil packs or hobo packs right on the coals, not on the cooking grate. Makes a difference as the smoke seemes to permeate the foil, even though it shouldn’t make it through the foil, so it seems to me.
SRM