Grilled Potatoes
Ingredients
The potatoes
-
1½
pounds
baby red potatoes or baby gold potatoes
The seasoning
-
1
teaspoon
dried rosemary
-
1
teaspoon
garlic powder
-
¾
teaspoon
kosher salt
-
½
teaspoon
ground black pepper
-
¼
teaspoon
dried oregano
The oil
-
2
tablespoons
extra-virgin olive oil
Optional toppings
-
to taste
grated parmesan
-
to taste
chopped fresh herbs (such as parsley, rosemary, or basil)
Instructions
- Rinse and dry the potatoes, then cut them into ½-inch slices or halve/quarter if smaller than a golf ball.
- In a small bowl, mix the rosemary, garlic powder, salt, pepper, and oregano.
- Drizzle the potatoes with olive oil and sprinkle the spice mixture over them, tossing to coat evenly.
- Preheat the grill to medium-high heat (375 to 400°F).
- Prepare two large sheets of heavy-duty foil on a baking sheet, overlapping them slightly.
- Spread the potatoes in a single layer on the foil and create a sealed packet by folding the edges.
- Place the packet on the grill and cook for 15 minutes.
- Open the foil, flip the potatoes, and cover again, cooking for an additional 5 to 10 minutes until tender.
- Serve warm, optionally topped with parmesan and fresh herbs.
Nutrition Facts (estimated)
Servings
4
Calories
196
Total fat
7g
Total carbohydrates
31g
Total protein
4g
Sodium
730mg
Cholesterol
0mg
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