Pit Stop Potatoes Recipe

Pit Stop Potatoes Recipe photo by Taste of Home

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We love fried potatoes and experimented with several recipes until we came up with this grilled version. Using a disposable foil pan means easy cleanup.—Annette Frahmann, Shelton, Washington

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Pit Stop Potatoes Recipe

Prep: 15 min. Grill: 20 min.

Yield: 3 Servings

15 20 35

Ingredients

2 large potatoes, thinly sliced
1/4 cup chopped onion
1/4 cup sliced baby portobello mushrooms
1/4 cup chopped green pepper
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon taco seasoning
2 tablespoons butter, cut into small cubes

Directions

In a greased disposable foil pan, layer the potatoes, onion, mushrooms and green pepper. Sprinkle with the salt, pepper and Southwest seasoning; dot with butter.
Cover with foil. Grill over medium-hot heat for 20-25 minutes or until potatoes are tender. Open foil carefully to allow steam to escape. Yield: 3 servings.

Nutritional Facts 1 cup equals 271 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 496 mg sodium, 47 g carbohydrate, 5 g fiber, 6 g protein.

Originally published as Pit Stop Potatoes in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p194

Keep Onion Handy

I keep a peeled onion in a glass jar in my refrigerator. It’s handy when I need a small amount of chopped onion for a recipe or my husband wants a slice of onion on his hamburger. It stays fresh in the jar, eliminating waste. —Dorothy G., Tewksbury, Massachusetts