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Grilled-Rosemary-Onion-Potatoes

grilled-rosemary-onion-potatoes Side Dish
Grilled-Rosemary-Onion-Potatoes
  • Prep 10 min
  • Total 30 min
  • Servings 6

This fragrant side dish is any easy to make addition to any grilling menu.

Ingredients

  • 6 medium baking potatoes, cut into 3/4-inch/1.8 cm pieces
  • 1 medium onion, finely chopped (1/2 cup/125 mL)
  • 3 tbsp (45 mL) olive or vegetable oil
  • 3 tbsp (45 mL) chopped fresh rosemary leaves or 1 tbsp (15 mL) dried rosemary leaves
  • 1 1/2 tsp (7 mL) chopped fresh thyme leaves or 1/4 tsp (1 mL) dried thyme leaves
  • 1/2 tsp (2 mL) salt
  • 1/8 tsp (0.5 mL) pepper

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.

  • Did You Know? A potato peel has lots of flavour and nutrients, so don't remove it unless you have to.
  • Variation: Boil 4 potatoes instead of 6, and chop 2 green bell peppers to add to the foil packet for Rosemary Onion Potatoes and Peppers.

Nutrition Facts

Serving Size: 6 Servings
Calories
195
% Daily Value
Total Fat
7g
Saturated Fat
1g
Cholesterol
0mg
Sodium
210mg
Total Carbs
33g
Dietary Fiber
3g
Protein
3g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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