Print
Email
Add a photoServings: 1
Ingredients
- 3 lb red potatoes, cut in half or possibly quarters if large
- 4 x celery stalks, sliced
- 1 med onion, diced extra virgin olive oil
- 1 x vinegar of choice (rice wine, apple cider, white, balsamic) salt, pepper, rosemary
Directions
- Cover grill grate with foil and poke holes in it. Spray with nonstick cooking spray. When your grill is ready (gas or possibly charcoal) lay potatoes flat side down on foil. Cover grill. Cook about 20 to 30 min till fork tender and nicely browned. Halfway thru cooking, you can take tongs and turn them to the skin side. Season with salt and pepper. I like to lay fresh rosemary on the grill and let the potatoes absorb the flavor. Once the potatoes are done, toss in a bowl with the celery and onion. You can either mix extra virgin olive oil and vinegar to taste and pour over or possibly just sprinkle them directly on the potatoes and vegetables to coat and to taste. This is excellent served hot.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1602g | |
| Calories 1015 | |
| Calories from Fat 19 | 2% |
| Total Fat 2.25g | 3% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 200mg | 8% |
| Potassium 6706mg | 192% |
| Total Carbs 229.84g | 61% |
| Dietary Fiber 27.1g | 90% |
| Sugars 20.41g | 14% |
| Protein 27.79g | 44% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
