Throw large chunks of red potatoes and onions into garlic butter and rosemary and roast in foil until crisp and golden.
- smell: Buttery and creamy with the flavor of rosemary roasted red potatoes that make summer delicious.
- Skill Level: Very simple! This recipe is perfect for beginner grills.
- Swap: No grill? no problem! Bake potatoes in a 375°F oven until cooked.
- Tips for saving time: Precook potatoes in the microwave before grilling, shave the potatoes from the main minutes. You can also slice and season the potatoes a day in advance and then grill before serving.
- Suggestions: Serve with barbecue chicken, burger or shrimp kabobs.
Ingredient tips for baking potatoes
potato: Thin skinned red potatoes (or baby potatoes) do not need to be peeled and the texture is creamy when cooked. Yukon gold, white or Russian potatoes or fish species can all work. Stripping is optional; keeping them unpopular to make the look more rustic.
Seasoning: Butter, garlic and fresh rosemary add a subtle flavor to the roasted potatoes, but you can try seasonings that match the menu, such as the Adobo blend paired with roasted chicken French chicken or a Cajun seasoning wrapped in sausage and vegetable foil.
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- Apart from onions, you can toss in other vegetables, such as thinly sliced carrots, mushrooms, peppers or cabbage wedges.
- In addition to or instead of butter, try using a few tablespoons of olive oil.
- Sprinkle with Parmesan cheese, bacon pie or green onion potatoes.
- Try other fresh herbs such as dill, chives or coriander.
Left potatoes?
Place the remaining baked potatoes in an airtight container in the refrigerator for up to 4 days, or freeze them in a zipper bag for up to 2 months.
Reheat leftovers in a frying pan, fryer or oven. They are added to sausage breakfast hash, soup or stew.
Delicious grilled side dishes
Have you made these baked potatoes? Leave a rating and comment below!
Baked potatoes
Roasted red potatoes, radiating onion, butter, garlic and rosemary, make a delicious summer dish.
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Wash the potatoes and cut into bite pieces. Place in a microwave safe bowl and cover tightly with plastic wrap. Microwave for 3-4 minutes, or until fork is tender.
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Preheat the barbecue to medium heat.
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Add rosemary, salt and pepper to the potatoes. toss.
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Lay a piece of heavy-duty aluminum foil about 2 feet long. Spray with cooking spray.
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Add the potatoes, onions and garlic to half of the foil and add butter. Fold the other half of the foil on top. Roll the edges of the foil to each side to create a tight seal.
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Place the potatoes on the grill and cook for 25-30 minutes, turning occasionally. Cook until the potatoes are tender and golden.
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Serve with sour cream or the desired topping.
- Cook part of the potatoes by microwave or boiling until fork tender. This shortens the barbecue time. If you have a microwave, no water is needed.
- Use heavy duty foil for best results.
- Other vegetables can be added to the mixture.
- If you prefer, you can cook potato skewers directly on the grill. If using wooden skewers, make sure to immerse them in water for 30 minutes before grilling.
- This potato foil bag recipe is also available in Oven at 400°F. Bake for about 30 minutes.
- Garnish with parsley and dip with sour cream or homemade ranch.
Calories: 234 | carbohydrate: 38g | protein: 5g | Fatty: 8g | Saturated fat: 5g | Polyunsaturated fat: 0.4g | Monounsaturated fat: 2g | Trans fat: 0.3g | cholesterol: 20mg | sodium: 102mg | Potassium: 1057mg | fiber: 4g | sugar: 3g | Vitamin A: 254IU | Vitamin C: twenty onemg | calcium: 30mg | iron: 2mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
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