Grilled Rosemary-Onion Potatoes

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

  • 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
  • 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 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.