My uncle used to throw these together on chilly weekend afternoons.

Preheat your oven to 400°F (200°C). Line a large baking sheet with foil to catch any drips and make cleanup easy.

Tear off 4 large sheets of heavy-duty aluminum foil, each about 12 to 14 inches long. If your foil is thin, use a double layer for each packet so they don’t tear.

Divide the potato chunks evenly among the 4 pieces of foil, piling them in the center of each sheet.

Scatter the sliced onions evenly over the potatoes in each packet.

Top the potatoes and onions with the sliced smoked sausage, dividing it evenly among the 4 packets.

Dot each mound with the butter pieces, making sure some butter lands on the potatoes and some on the sausage and onions so everything gets a little shine and flavor.

Bring the long sides of each foil sheet up and together over the filling, then fold them down tightly to seal. Fold in the short ends securely to make a snug packet, leaving a little space inside for steam to circulate.

Place all 4 packets on the prepared baking sheet, seam side up. Slide the pan into the preheated oven.

Bake for 35 to 45 minutes, or until the potatoes are tender when pierced with a fork. If you like extra browning on the sausage and potatoes, carefully open the tops of the packets and return them to the oven for another 5 to 10 minutes.

Remove the baking sheet from the oven and let the packets rest for a few minutes; the steam will be very hot when you open them.

Carefully open each packet, watching out for the burst of steam. Serve the sausage, potatoes, and onions right in the foil pouch or transfer to plates, spooning any buttery juices over the top.

Variations & Tips