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Ingredients
- 3 med russet potatoes (about 1 pound total) unpeeled and scrubbed
- 2 tsp extra virgin olive oil
- 1/4 tsp crushed dry thyme
- 1/4 tsp crushed dry oregano
- 1/8 tsp crushed dry rosemary
- 1/8 tsp garlic pwdr
- 1/8 tsp paprika
- 2 Tbsp. freshly grated Parmesan cheese
Directions
- Cut a 14-inch (35 cm) square sheet of heavy-duty aluminum foil. Cut potatoes lengthwise into eighths and lay in center of the foil. Drizzle potatoes with extra virgin olive oil.
- In a small bowl, combine thyme, oregano, rosemary, garlic pwdr, and paprika. Sprinkle over potatoes and toss gently to coat proportionately.
- Wrap and seal foil securely with tight double folds. Place on grill about 4 to 6 inches from source of heat over medium-warm coals.
- Cook 30 to 40 min till potatoes are tender. Open packet and stir gently. Sprinkle with cheese. Close packet and continue to grill another 3 to 5 min, till cheese melts. Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 4 servings | |
| Calories 158 | |
| Calories from Fat 27 | 17% |
| Total Fat 3.12g | 4% |
| Saturated Fat 0.78g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 46mg | 2% |
| Potassium 674mg | 19% |
| Total Carbs 29.17g | 8% |
| Dietary Fiber 2.2g | 7% |
| Sugars 1.04g | 1% |
| Protein 4.42g | 7% |
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