We made these for a team lunch today.  MAN were they gone fast!!  Didn't even have time to snap a quick picture!

Ingredients:

• 6 medium russet potatoes scrubbed and cubed into half-inch cubes
• 1 box (2 1-oz packages) dry onion soup mix
• 6 cloves garlic, sliced
• 1/2 tsp freshly cracked black pepper
• 1/3 cup olive oil

Preparation:
Combine all of the ingredients in a 12-inch dutch oven.  It should be a fairly shallow layer of potatoes, because they are going to ROAST, not bake.  Mix everything well.  Cover and roast with 15 briquettes bottom heat and 24 briquettes top heat for 35-40 minutes or until potatoes are tender.  Give the potatoes a quick stir after the first 20 minutes of cooking.

Serves 6