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Grilled Rosemary-Onion Potatoes


Grilled Rosemary-Onion Potatoes

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  • 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


Servings 6
Preparation time 10mins
Cooking time 40mins
Adapted from


Step 1

# 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.

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