This is the side dish recipe to beat all side dishes. Grilled potatoes are golden brown and tender, and steeped in the flavors of grilled onions, garlic, rosemary and smoked paprika. 99 calories and 3 Weight Watchers Freestyle SP
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.
So, of course I ate them because, really, how can I be expected to resist tender, golden potatoes infused with the flavors of grilled onions and garlic, crushed rosemary and smoked paprika?
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.
Entrees to serve with grilled potatoes:
Grilled Potatoes Recipe with Rosemary & Smoked Paprika
This is the side dish to beat all side dishes! You'll want to grill these up any time of the year. 99 calories and 3 Weight Watchers Freestyle SP
- 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.
This recipe was originally posted on May 23, 2014, and has been updated.
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