Total TimePrep: 10 min. Grill: 30 min.
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 3 medium baking potatoes, peeled and cut into 1-inch cubes
- In a large bowl, combine the first five ingredients. Add potatoes; toss to coat. Spoon onto a greased double thickness of heavy-duty foil (about 18 in. square).
- Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat until potatoes are tender, turning once, 30-35 minutes. Open foil carefully to allow steam to escape.
Nutrition Facts3/4 cup: 126 calories, 3g fat (0 saturated fat), 0 cholesterol, 151mg sodium, 22g carbohydrate (2g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
May 23, 2015
These turned out a little dry. I added sour cream to moisten them up and that was delicious.
Jul 2, 2013
So good! First time grilling potatoes this way and I was so pleased. I used garlic salt instead of the garlic and salt, and thyme for my spice. I think you could use any combo. We topped ours with some sour cream. Yum.
Jun 29, 2013
You can give this recipe some additional flavors with other chopped herbs, such as rosemary or dill. Any leftovers reheat nicely the following morning for a hearty breakfast side dish.
Jul 2, 2011
Making this tonight. I used a touch of Italian Seasoning in place of the basil. YUM. Served with Italian Chicken and Corn on the Cob.