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Grilled Rosemary-Onion Potatoes

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By Betty Crocker Kitchens
Updated May 10, 2005
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This fragrant side dish is an easy-to-make addition to any grilling menu.

Grilled Rosemary-Onion Potatoes

  • Prep Time 10 min
  • Total 30 min
  • Servings 6
  • Ingredients 7
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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
  • 1/8 teaspoon pepper

Instructions

  • Step 
    1
    Heat 1 inch water (salted if desired) to boiling in saucepan.
  • Step 
    2
    Add potatoes to boiling water. Cook 5 to 10 minutes or until potatoes are crisp-tender; drain.
  • Step 
    3
    Heat grill to medium heat.
  • Step 
    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.
  • Step 
    5
    Cover and grill 4 to 5 inches from heat about 10 minutes or until potatoes are tender when pierced with a fork.

Nutrition

195 Calories
7 g Total Fat
3 g Protein
33 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
195
Calories from Fat
65
Total Fat
7 g
Saturated Fat
1 g
Cholesterol
0mg
Sodium
210 mg
Potassium
540 mg
Total Carbohydrate
33 g
Dietary Fiber
3 g
Protein
3 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
14%
14%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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