Recipe by Oxmoor House August 2011

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Recipe Summary test

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

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  • Preheat grill to medium-high heat. Toss 1 1/2 pounds small red potatoes with 1 teaspoon kosher salt and 2 teaspoons olive oil. Place potatoes 1/4 inch apart on grill rack coated with cooking spray. Grill 15 minutes; turn over with tongs. Grill 15 minutes or until done. Cool slightly. Cut potatoes in half; toss with 1/3 cup thinly sliced mint leaves.

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Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

142 calories; fat 2.5g; saturated fat 0.4g; mono fat 1.7g; poly fat 0.4g; protein 3.5g; carbohydrates 27.7g; fiber 3.4g; iron 2.2mg; sodium 372mg; calcium 32mg.
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