
Grill-Roasted New Potatoes

by:




Use the good oil. Vegetables need oil to prevent sticking and burning. Neutral oils like canola oil will do the job fine, but an extra virgin olive oil provides the added benefit of improving the flavor of virtually every vegetable. Brush on just enough to coat each side thoroughly but not so much that the vegetables would drip oil and cause flare-ups. Season the vegetables generously with salt and pepper [some of it will fall off]. For more flavors, marinate the vegetables at room temperature for 20 minutes to an hour in olive oil, vinegar, garlic, herbs, and spices.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 6-8
2 pounds new potatoes, each 1 1/2 to 2 inches in diameter, scrubbed and quartered
2 tablespoons extra virgin olive oil
2 teaspoons minced fresh rosemary
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Nutrition Facts
Grill-Roasted New Potatoes
Servings Per Recipe: 6
Amount per Serving
Calories: 145
- Total Fat: 4.7 g
- Saturated Fat: 0.7 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 222.4 mg
- Total Carbs: 23.9 g
- Dietary Fiber: 3.7 g
- Sugars: 1.7 g
- Protein: 2.6 g
preparation

comments
Mommy_loves_to_cook
September 1, 2011