- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 222
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 356 mg
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 222
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 356 mg
Ingredients
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Directions
- Preheat a grill to medium-high heat.
- In a microwave-safe casserole dish, add the potatoes in a single layer. Cover with a damp paper towel and microwave until tender, 12 to 15 minutes. Let cool for 5 minutes.
- In a small bowl, combine the garlic powder, salt, smoked paprika and black pepper.
- Drizzle the olive oil over the potatoes and toss to coat well. Add the spice mixture, rosemary and thyme and toss gently to coat.
- Add the potatoes to the grill cut-side down and cook until grill marks form, about 4 minutes. Flip and cook for 3 more minutes. Garnish with the parsley.
