Grill-Roasted New Potatoes

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by: Mikey






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

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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
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preparation

1.  In a medium bowl, combine all the ingredients and stir to coat the potatoes. Grill over Direct Medium heat until tender and browned on all sides, 15 to 20 minutes, scooping and turning with a wide spatula every 5 minutes or so. Serve warm.

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