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Grilled Herb Potatoes

Every year my father and I plant a garden together. After an especially great growing season, we had plenty of produce to eat! We like to use fresh herbs from our garden but dry is just as tasty in this dish. —Bernadette Bennett, Waco, Texas
  • Total Time
    Prep: 15 min. Grill: 25 min.
  • Makes
    4 servings


  • 1 pound baby red potatoes (about 16), halved
  • 1/4 cup cranberry juice
  • 2 tablespoons butter, cubed
  • 1 teaspoon each minced fresh dill, oregano, rosemary and thyme
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper


  • In a large bowl, combine all ingredients; place on a piece of heavy-duty foil (about 18x12-in. rectangle). Fold foil around mixture, sealing tightly.
  • Grill, covered, over medium heat 25-30 minutes or until potatoes are tender. Open foil carefully to allow steam to escape.
Nutrition Facts
3/4 cup: 117 calories, 6g fat (4g saturated fat), 15mg cholesterol, 351mg sodium, 15g carbohydrate (3g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.

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  • tcavman15
    Apr 27, 2016

    Very tasty. I did this in the oven along side another chicken recipe that was also originally written for the grill. I put the potato chunks in an 8x8 Pyrex pan, sprinkled the herbs, melted the butter, stirred it all together, covered with foil, and baked at 375 for about half an hour (same time as the chicken recipe). I forgot the cranberry juice but it still tasted wonderful.

  • Summersh
    Nov 15, 2015

    It's good, but not great.

  • DennyGutman
    Jul 1, 2014