Grilled Herb Potatoes Recipe

4.5 3 3
Grilled Herb Potatoes Recipe
Grilled Herb Potatoes Recipe photo by Taste of Home
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Grilled Herb Potatoes Recipe

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4.5 3 3
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Grill: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Grill: 25 min.

Ingredients

  • 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

Directions

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. Yield: 4 servings.
Originally published as Grilled Herb Potatoes in Simple & Delicious August/September 2014

Nutritional 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.

  • 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
  1. 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.
  2. Grill, covered, over medium heat 25-30 minutes or until potatoes are tender. Open foil carefully to allow steam to escape. Yield: 4 servings.
Originally published as Grilled Herb Potatoes in Simple & Delicious August/September 2014

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tcavman15 User ID: 1537577 247546
Reviewed 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."

MY REVIEW
Summersh User ID: 6640270 237408
Reviewed Nov. 15, 2015

"It's good, but not great."

MY REVIEW
DennyGutman User ID: 6868770 150426
Reviewed Jul. 1, 2014

"IT'S A VERY GOOD DISH."

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