Thyme Potatoes

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Multiply this recipe to make as many servings as you need. Make an individual foil pack for each serving. While the grill is hot, prepare an extra serving of potatoes to reserve for the Chopped Niçoise Salad.

1 cup


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1/2 pound small red potatoes, quartered
1 1/2 teaspoons olive oil
1 teaspoon minced fresh thyme
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper


Prepare grill.

Combine all ingredients, tossing to coat. Cut 2 (12-inch) sheets of aluminum foil. Arrange potato mixture in a single layer on 1 sheet of foil. Place remaining sheet of foil over potato mixture; seal edges. Place foil packet on grill rack. Grill 8 minutes or until potatoes are tender.

Note: Store cooked potatoes in refrigerator for up to 2 days.

Created date

August 2002

Nutritional Information

Calories 262
Caloriesfromfat 24 %
Fat 7 g
Satfat 1 g
Monofat 5 g
Polyfat 0.7 g
Protein 4.3 g
Carbohydrate 46.7 g
Fiber 4.5 g
Cholesterol 0.0 mg
Iron 2.6 mg
Sodium 486 mg
Calcium 29 mg