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Grilled Rosemary-Onion Potatoes

  • Prep 10 min
  • Total 30 min
  • Servings 6
  • Pinterest
    502
  • Print
    2K
  • Save
    7K
  • Facebook
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    143

This fragrant side dish is an easy-to-make addition to any grilling menu. MORE + LESS -

Ingredients

6
medium baking potatoes, cut into 3/4-inch pieces (2 pounds)
1
medium onion, finely chopped (1/2 cup)
3
tablespoons olive or vegetable oil
3
tablespoons chopped fresh rosemary leaves or 1 tablespoon dried rosemary leaves
1 1/2
teaspoons chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves
1/2
teaspoon salt
1/8
teaspoon pepper

Steps

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  • 1
    Heat 1 inch water (salted if desired) to boiling in saucepan.
  • 2
    Add potatoes to boiling water. Cook 5 to 10 minutes or until potatoes are crisp-tender; drain.
  • 3
    Heat grill to medium heat.
  • 4
    Mix onion, oil, rosemary, thyme, salt and pepper in large bowl. Add potatoes; toss to coat. Wrap potato mixture in large sheet of heavy-duty aluminum foil.
  • 5
    Cover and grill 4 to 5 inches from heat about 10 minutes or until potatoes are tender when pierced with a fork.

Expert Tips

A potato peel has lots of flavor and nutrients, so don’t remove it unless you have to.

Boil 4 potatoes instead of 6, and chop 2 green bell peppers to add to the foil packet for Rosemary-Onion Potatoes and Peppers.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
195
Calories from Fat
65
% Daily Value
Total Fat
7 g
Saturated Fat
1 g
Cholesterol
0mg
Sodium
210 mg
Potassium
540 mg
Total Carbohydrate
33 g
Dietary Fiber
3 g
Protein
3 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
14%
14%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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