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Grilled Rosemary-Onion Potatoes

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

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( 15 Ratings)

15 Ratings

5 Stars 67%

4 Stars 27%

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1 Stars

Member Reviews ( 6 )

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Prep Time 10 min
Total Time 30 min
Servings 6

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

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 195
Calories from Fat: 65 ),

% Daily Value

Total Fat: 7 g; 7 %
(Saturated Fat 1 g, 1 % ),
Cholesterol: 0mg; 0%;
Sodium: 210 mg; 210 %;
Total Carbohydrate: 33 g; 33 %
(Dietary Fiber 3 g 3 % ),
Protein: 3 g; 3 %

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 14%;
Calcium: 2%;
Iron: 10%;

Exchanges:

2 Starch; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 6 Reviews View All

Posted 5/4/2008 9:09:17 AM REPORT ABUSE mustang lady said:

Rating:

Delicious!! Easy, fast, no fuss. I microwaved the potatoes instead of boiling, then cut them and tossed in dressing, placed in a glass dish & finished them in a toaster/convection oven for 20min at 425*, uncovered they turned out browned & slightly crisp around the edges.

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