Grilled Rosemary-Onion Potatoes

 

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.