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Pit Stop Potatoes Recipe

Pit Stop Potatoes Recipe

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
TOTAL TIME: Prep: 15 min. Grill: 20 min. YIELD:3 servings


  • 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


  • 1. 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.
  • 2. 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.