| 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 |
| 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. |
|
| 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:
195 ( 65 ); 7 g ( 1 g); 0mg; 210 mg; 33 g ( 3 g); 3 g 0%; 14 %; 2 %; 10 % 2 ; 1