I use half the tin foil when wrapping food for baking or roasting – a trick I learned from my memories of our local neighborhood butcher when I was a kid.
In those days, butcher paper was still used and I’d stand and watch in wonder as he wrapped the meat by rolling from corner to corner and then folding in the ends before sealing with tape.
All my adult life, I’ve used this same technique to wrap potatoes (or any other vegetables, etc.) for baking.
Here are the steps to wrapping so you use half the foil. Normally, I would use a foil strip whose width was twice the length of the potato so I’d have enough to fold over on the ends.
For this technique, cut or tear a strip of foil whose width is the same as the potato’s length.
Set the potato in either of the corners closest to you (see above left) and roll diagonally to the opposite corner (see above). In the photo at left, I have placed the potato centered across the corner. Roll the potato in the foil diagonally until the potato is centered over the opposite corner. The other corners of the foil remain extended at either end of the potato for folding over.
Once the entire length of the foil has been rolled kiddy-corner around the potato, check to see which way the foil flaps on the ends have to be folded over to completely cover the potato (see featured image), and do so..