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Ingredients
| red potatoes: 2 lbs (sliced) |
| carrots (grated): 2 cups (sliced) |
| shallot onions: 1/2 (sliced) |
| soup - vegetable broth: 3/4 cup |
| olive oil: 1 Tbl |
| garlic: 2 cloves (minced) |
| parsley: 2 Tbl (minced) |
| fresh thyme: 2 tsp |
| fresh rosemary: 1 tsp |
| fresh sage (chopped): 1 tsp |
| salt: 1 1/2 tsp |
| black pepper: 1/2 tsp |
Herb Infused Grilled Red Potatoes
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
45 min -
Servings
8 serving(s)
Tags
- Prepare a large foil tray to be placed onto the barbecue. Place the sliced potatoes into the foil tray and grill until almost cooked through and browned, spraying occasionally with olive oil spray.
- Place the potatoes in a large bowl and toss with the remaining ingredients. Place back into the foil tray and cover. Seal edges tightly.
- Grill over medium heat for 20 minutes, turning the packet a few times.