Rosemary and Garlic Baked Potatoes on the Grill
Wash and dry about six small potatoes, cut them in half. Get a bowl
and mix four tablespoons olive oil, three teaspoons garlic powder,two
teaspoons thyme, three teaspoons rosemary, sprinkle of pepper. Stir
potatoes in the mix, coating well. Wrap potatoes in a sheet of foil. Let
the foil packet sit aside while grill heats up, medium high. Grill the
foil pack about fourty minutes, or soft when poked. Half way through
turn packet over. Top with some parsley flakes.
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