Grill-Roasted Potatoes

By August 21, 2009Onion, Potatoes, Recipes, Rosemary, Thyme

potatoes
onions
rosemary
thyme
butter
salt and pepper

Slice potatoes and onions thickly, then place on a large sheet of aluminum foil. Add pats of butter, salt, pepper, and sprigs of fresh rosemary or thyme, then fold up the foil’s edges to create a pouch, leaving an opening for steam to escape. Cook on a hot grill for about 1 hour, turning several times.

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