Ingredients
6
medium baking potatoes, cut into 3/4-inch pieces (2 pounds)
1
medium onion, finely chopped (1/2 cup)
3
tablespoons olive or vegetable oil
3
tablespoons chopped fresh rosemary leaves or 1 tablespoon dried rosemary leaves
1 1/2
teaspoons chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves
1/2
teaspoon salt
1/8
teaspoon pepper
Preparation
Heat 1 inch water (salted if desired) to boiling in saucepan.
Add potatoes to boiling water. Cook 5 to 10 minutes or until potatoes are crisp-tender; drain.
Heat grill to medium heat.
Mix onion, oil, rosemary, thyme, salt and pepper in large bowl. Add potatoes; toss to coat. Wrap potato mixture in large sheet of heavy-duty aluminum foil.
Cover and grill 4 to 5 inches from heat about 10 minutes or until potatoes are tender when pierced with a fork.
