These Grilled Potatoes with Rosemary, Mushrooms, and Onions are a simple way to get a flavorful, veggie-packed side on the table with minimal effort. Little Potatoes grill up perfectly tender and pair easily with mushrooms, onions, and a sprinkle of rosemary. Short on time? Use pre-sliced mushrooms or a store-bought herb blend to keep things moving. It’s a no-stress, one-pan-style dish that goes with whatever you’re already grilling.
On-the-Go & Make-Ahead Tips
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These potatoes can be grilled ahead of time and served at room temperature. Perfect for summer potlucks or packed lunches!
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Toss leftovers into wraps or grain bowls the next day.
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For camping, prep everything in a foil packet and cook directly over the fire or grill.
Equipment
- Medium bowl
- 1 package A Little Garlic & Herb™ Oven or Grill Ready Little Potatoes
- 1/2 red onion, cut into 3/4-inch pieces
- 2 Tbsp + 2 tsp olive oil, divided
- 8 oz crimini mushrooms
- 1/2 tsp rosemary, crushed
- 1/8 tsp salt
- 2 Tbsp flat-leaf parsley, minced
Instructions
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Step 1
Preheat the grill to medium-high heat. Alternatively, preheat the oven to 450 °F.
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Step 2
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.
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Step 3
Place the foil package directly on the grill (or in the oven) and cook for 20 to 25 minutes, stirring once halfway through.
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Step 4
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 10 minutes, stirring halfway through.
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Step 5
Garnish with parsley. Serve.
