This is going to sound kind of weird. I almost didn’t eat these grilled potatoes because the aroma alone was so intoxicating that I felt completely satisfied.
But yeah, too weird.
Resisting is like asking the coyote not to chase the roadrunner.
It’s not going to happen.
This is the kind of side dish that threatens to steal the spotlight from any grilled entrée. Well, except for my favorite tri-tip steak recipe. Nothing is going to overshadow that sweet daughter of darkness. There’s a molasses chili marinade on that steak. Did I mention that?
I used dried crushed rosemary because I like how the ground texture spreads evenly over the vegetables. If you don’t have the crushed version this time, replace it with regular dried rosemary leaves. If using fresh rosemary, be sure to double the amount.
You can use regular paprika, but you might want to get your hands on some smoked paprika because once you’ve tasted that smoky flavor, you’ll want to use it in everything from lentil soup to a one-pot chicken dish.
Have a fantastic holiday weekend!
More favorite grilling recipes:
Cookin’ Canuck’s Easy Grilled Salmon in Foil with Ginger & Soy Sauce
Cookin’ Canuck’s Black Bean Sliders with Creamy Avocado Sauce
Healthy.Delicous.’ Grilled Corn on the Cob with Lime-Cayenne Butter
Two Peas and Their Pod’s Grilled Zucchini Nachos
Healthy Seasonal Recipes’ Grilled Flank Steak with Tomato Herb Mop Sauce
Calories 98.8 / Total Fat 3.1g / Saturated Fat 0.4g / Cholesterol 0mg / Sodium 197.7mg / Total Carbohydrates 16.4g / Fiber 0.6g / Sugars 0.9g / Protein 0.4g / WW (Old Points) 2 / WW (Points+) 3
- 1 lb. russet potatoes, cut into 1-inch pieces
- 1 medium onion, cut into small chunks
- 6 garlic cloves, peeled & cut into third
- 1 tbsp + 1 tsp olive oil
- 1 ½ tsp crushed dried rosemary
- ½ tsp smoked paprika
- ½ tsp salt
- ½ tsp ground pepper
- Preheat the grill to medium heat.
- In a large bowl, combine the potatoes, onion, garlic and olive oil. Toss to coat the vegetables.
- Add in the rosemary, smoked paprika, salt and pepper, and toss to coat again.
- Using 2 pieces of foil (each 24 inches long), form an X by overlapping the foil.
- Place the potato mixture in the middle of the X, arranging so that it is an even height. Wrap the pieces of foil over the potato mixture, pinching the foil to seal.
- Use a third piece of foil to wrap around the package.
- Place the foil package on the grill and cook for 20 minutes. Flip the package over and cook for an additional 15 to 20 minutes, or until the potatoes are tender and starting to brown. Be careful when opening the package to test the vegetables, as hot steam will be released.
- The vegetables will stay warm in the package for 10 to 15 minutes. Serve.
From the kitchen of Cookin' Canuck | cookincanuck.com
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