Southwestern Potatoes




1 sheet (18x24-inches) Reynolds Wrap Heavy Duty Aluminum Foil

1 medium onion, thinly sliced

4 medium potatoes, cut in 1/2-inch cubes

1 teaspoon seasoned salt

1/2 teaspoon chili powder

1/4 teaspoon ground cumin

1 can (4.5 oz.) chopped green chiles, undrained

1 cup shredded Cheddar cheese

Salsa, chopped fresh cilantro, sour cream





PREHEAT oven to 450 deg F or grill to medium-high. Spray foil

with nonstick spray.



CENTER onions on sheet of Reynolds Wrap Heavy Duty

Aluminum Foil. Top with potatoes. Combine seasoned salt,

chili powder and cumin; sprinkle over potatoes. Top with

green chilies.



BRING up foil sides. Double fold top and ends to seal making

one large packet, leaving room for heat circulation inside.



BAKE 30 to 35 minutes on a cookie sheet in oven OR GRILL 15

to 18 minutes in covered grill. Sprinkle potatoes with cheese.

Let stand about 2 minutes until cheese melts. Serve with salsa,

chopped fresh cilantro and sour cream.