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

If you’d like to stretch this into more servings without changing the spirit of the recipe, you can add a few extra potatoes and a bit more sausage, then make 5 or 6 smaller packets instead of 4. For milder flavor, use a simple smoked sausage; for a little kick, choose a spicy variety. You can also play with the potato type: Yukon golds turn creamy and buttery, while russets get fluffy and soak up more of the juices.

To keep cleanup easy when cooking for a crowd, arrange all the ingredients in one big foil “boat” on a sheet pan instead of individual packets, then spoon into bowls at the table. If you’re cooking over a grill or campfire, place the packets over medium heat and turn them once or twice, cooking until the potatoes are tender. Leftovers reheat well in a skillet the next day—just warm them gently over medium heat until the potatoes crisp up a bit around the edges.