Rosemary Grilled Potatoes
|
2
|
sheets
(18x20-inches each) Reynolds Wrap® Non-Stick Foil
|
|
6
|
cloves garlic,
minced
|
|
3
|
tablespoons olive
oil
|
|
2
|
teaspoons dried
rosemary
|
|
1
|
teaspoon seasoned
salt
|
|
1/2
|
teaspoon coarsely
ground pepper
|
|
4
|
large red potatoes,
cut in 1-inch cubes
|
PREHEAT grill to medium-high.
MAKE a foil grill pan by shaping two
layers of Reynolds Wrap Non-Stick Foil over the outside of 13x9x2–inch
baking pan with non-stick (dull) side toward pan. Remove foil and crimp the edges to form a tight rim, making a pan
with one–inch sides; set aside.
COMBINE all ingredients in a large
bowl. Toss to coat potatoes.
PLACE foil pan on cookie sheet;
spread potatoes evenly in foil pan. Slide foil pan from cookie sheet onto grill.
GRILL 20 to 25 minutes or until
potatoes are tender and crispy on medium-high in covered grill, turning
once. Slide foil pan from grill onto
cookie sheet./span
Number of Servings: 4
Nutrition Information:
(Per Serving)
| calories | | 218 |
| grams fat | | 10 |
| milligrams cholesterol | | 0 |
| milligrams sodium | | 16 |
| grams carbohydrates | | 29 |
| grams protein | | 3 |
