Grilled Fingerling Potatoes with Lemon and Fresh Herbs

By smclane

3

Ingredients

• 3 spray(s) cooking spray (0 Points)
• 1 pound(s) uncooked potato(es), fingerling, washed, dried (about 24 potatoes) (10 Points)
• 2 tsp olive oil, extra virgin (3 Points)
• 2 tsp fresh lemon juice (0 Points)
• 2 Tbsp fresh oregano, leaves (plus extra for garnish) (0 Points)
• 2 tsp fresh thyme, leaves (plus extra for garnish) (0 Points)
• 4 clove(s), large garlic clove(s), thickly sliced (0 Points)
• 1/2 tsp kosher salt, divided (0 Points)
• 1/8 tsp black pepper, freshly ground (0 Points)

Details

Servings 4
Preparation time 15mins
Cooking time 40mins
Adapted from cmx.weightwatchers.com

Preparation

Step 1

Preheat outdoor grill to medium-high. Tear off a 20-inch-long piece of heavy duty aluminum foil; coat with cooking spray.

In a large bowl, combine potatoes, oil, lemon juice, oregano, thyme, garlic, 1/4 teaspoon salt and pepper; toss until well-mixed and coated. Spread down center of foil, leaving enough room along edges to form a packet. Bring short ends of foil together and fold over twice to form a seal; fold in sides to form a seal, making sure to leave room for steam.

Grill packet, carefully turning a few times, until potatoes are tender, about 20 to 25 minutes. Remove from grill; open packet (be careful of steam) and transfer potatoes to a serving bowl. Sprinkle with remaining 1/4 teaspoon salt and additional black pepper, if desired; toss and garnish with fresh herbs. Yields about 6 potatoes per serving.