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Steps
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.
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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.
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Nutrition Facts
Serving Size:1 Serving
Calories
195
Calories from Fat
65
Total Fat
7 g
Saturated Fat
1 g
Cholesterol
0mg
Sodium
210 mg
Potassium
540 mg
Total Carbohydrate
33 g
Dietary Fiber
3 g
Protein
3 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
14%
14%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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