Here's a mess-free way of making Roasted Yukon Gold Potatoes, which works as well on the barbecue grill as in the oven. It calls for wrapping the seasoned, cut potatoes in a foil pouch before cooking.

INGREDIENTS | SERVES 4

• 1 medium onion, roughly chopped
• 2 tablespoons olive oil
• ¼ cup chopped parsley
• 3 or 4 cloves garlic, minced
• 1½ pounds Yukon Gold potatoes, washed, sliced ½-inch thick
• 1 teaspoon salt
• Pepper

1. Heat oven to 425 degrees. Put onion, olive oil, parsley, and garlic in blender or food processor, and purée until smooth.

2. Toss with potatoes and salt, then wrap in a ready-made foil oven bag, or a sheet of foil crimped to seal. Potatoes should be no more than 2 layers deep.

3. Bake on a sheet pan, in center rack for 45 minutes, until potatoes are tender when poked with a fork. Season with pepper.