This fragrant side dish is an easy-to-make addition to any grilling menu.
medium baking potatoes, cut into 3/4-inch pieces (2 pounds)
medium onion, finely chopped (1/2 cup)
tablespoons olive or vegetable oil
tablespoons chopped fresh rosemary leaves or 1 tablespoon dried rosemary leaves
teaspoons chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves
Heat 1 inch water (salted if desired) to boiling in saucepan.
Add potatoes to boiling water. Cook 5 to 10 minutes or until potatoes are crisp-tender; drain.
Heat grill to medium heat.
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
- 65 ),
% Daily Value
- Total Fat
- 7 g
- 7 %
- (Saturated Fat
- 1 g,
- 1 %
- 210 mg
- 210 %;
- Total Carbohydrate
- 33 g
- 33 %
- (Dietary Fiber
- 3 g
- 3 %
- 3 g
- 3 %
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.