Ingredients
- 8 medium red skin Wisconsin potatoes washed
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Garlic salt
- 1 teaspoon dried rosemary
- 1 medium red onion chopped
- 1 medium red bell pepper chopped
- 1 medium green bell pepper chopped
- 1 jalapeno pepper diced
- 3 tablespoons extra virgin olive oil
Servings:
Units:
Instructions
- Preheat grill to a medium-high heat. Spray 4 (12-inch) pieces of aluminum foil with no-stick cooking spray.
- Cut the potatoes into cubes. In a large bowl, combine the potatoes, salt, pepper, garlic salt, rosemary, onion, and peppers. Add olive oil and toss with a large wooden spoon to coat all ingredients well. Divide the mixture evenly between the foil sheets. Fold the top and bottom edges together tightly. Roll in the sides and close tightly.
- Place packets on the grill and cook until potatoes are tender, about 25-30 minutes. Remove from the grill and carefully open packets into a large serving bowl.
Recipe Notes
Notes: 8 individual packets can also be made to serve straight from the
grill.
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