Grilled Potatoes with Rosemary, Mushrooms, and Onions Grilled Potatoes with Rosemary, Mushrooms, and Onions

Grilled Potatoes with Rosemary, Mushrooms, and Onions

It is amazing how flavorful something so simple can be! These vegan and gluten-free grilled potatoes are full of savory flavors and herbs to accompany your favorite dinner dishes.Notes:

Weight Watchers Points: 3 (Points+), 2 (Old Points)

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Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Garlic Herb

Garlic Herb

Where To Buy

Preparation

Preheat the grill to medium-high heat. Alternatively, preheat the oven to 450°F.

Remove the cardboard and plastic covering from the potato package. Add the onion pieces, two tablespoons of olive oil, and the seasoning packet. Stir to coat.

Place the foil package directly on the grill (or in the oven) and cook for 20 to 25 minutes, stirring once halfway through.

In a medium bowl, stir together the mushrooms, two teaspoons of olive oil, rosemary, and salt. Stir the mushrooms into the potato and onion mixture. Cook until the potatoes are tender when pierced with a fork, about 12 to 15 minutes, stirring halfway through.

Garnish with parsley. Serve.

Step 1 out of 5

Preheat the grill to medium-high heat. Alternatively, preheat the oven to 450°F.

Step 2 out of 5

Remove the cardboard and plastic covering from the potato package. Add the onion pieces, two tablespoons of olive oil, and the seasoning packet. Stir to coat.

Step 3 out of 5

Place the foil package directly on the grill (or in the oven) and cook for 20 to 25 minutes, stirring once halfway through.

Step 4 out of 5

In a medium bowl, stir together the mushrooms, two teaspoons of olive oil, rosemary, and salt. Stir the mushrooms into the potato and onion mixture. Cook until the potatoes are tender when pierced with a fork, about 12 to 15 minutes, stirring halfway through.

Step 5 out of 5

Garnish with parsley. Serve.

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