Pit Stop Potatoes

Name: Pit Stop Potatoes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3 servings.
Cuisine: North America, Mexican
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

1 review

Test Kitchen Approved

Total Time

Prep: 15 min. Grill: 20 min.

Makes

3 servings

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

Pit Stop Potatoes Recipe photo by Taste of Home

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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.

Nutrition Facts

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

Pit Stop Potatoes

Ingredients

Directions

Nutrition Facts

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