Grilled Rosemary-Onion Potatoes

Grilled Rosemary-Onion Potatoes

Photo by chad m.
Adapted from bettycrocker.com

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

6

servings

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

6

servings

Adapted from bettycrocker.com

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

  • /8 teaspoon pepper

Directions

# 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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: