Foil-Grilled Italian Potatoes
(makes 4 servings)
| 3 | medium russet potatoes, about 1 pound (460 g) total, unpeeled and scrubbed |
| 2 | teaspoons (10 ml) olive oil |
| 1/4 | teaspoon (1.25 ml) crushed dried thyme |
| 1/4 | teaspoon (1.25 ml) crushed dried oregano |
| 1/8 | teaspoon (0.6 ml) crushed dried rosemary |
| 1/8 | teaspoon (0.6 ml) garlic powder |
| 1/8 | teaspoon (0.6 ml) paprika |
| 2 | tablespoons (24 g) freshly grated Parmesan cheese |
- Cut a 14-inch (35 cm) square sheet of heavy-duty aluminum foil. Cut potatoes lengthwise into eighths and lay in center of the foil. Drizzle potatoes with olive oil.
- In a small bowl, combine thyme, oregano, rosemary, garlic powder, and paprika. Sprinkle over potatoes and toss gently to coat evenly.
- Wrap and seal foil securely with tight double folds.
- Place on grill about 4 to 6 inches from source of heat over medium-hot coals. Cook 30 to 40 minutes until potatoes are tender. Open packet and stir gently. Sprinkle with cheese. Close packet and continue to grill another 3 to 5 minutes, until cheese melts. Serve hot.
| Per serving: | 125 calories (23% calories from fat), 4 g protein, 3 g total fat (1.0 g saturated fat), 21 g carbohydrates, 2 g dietary fiber, 3 g cholesterol, 65 mg sodium |
| Diabetic exchanges: | 1 1/2 carbohydrate (bread/starch), 1/2 fat |
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