Grilled Rosemary-Onion Potatoes

Grilled Rosemary-Onion Potatoes

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

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
A potato peel has lots of flavor and nutrients, so don’t remove it unless you have to.
Variation
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:

1 Serving (1 Serving)
  • Calories 195
    • (Calories from Fat 65 ),
  • Total Fat 7 g
    • (Saturated Fat 1 g,),
  • Cholesterol 0mg;
  • Sodium 210 mg;
  • Total Carbohydrate 33 g
    • (Dietary Fiber 3 g,
  • Protein 3 g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.