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An easy lowfat way to cook potatoes on the grill!
3 cups red skin potatoes, sliced into wedges no thicker than one inch
3 green onions, sliced
1 cup chicken broth, boiling fresh (or dried) rosemary
Place sliced potatoes and onions on a large sheet of heavy-duty tinfoil and cup up the edges (preparing to enclose). Sprinkle to taste with fresh rosemary (or dried). Pour about 1 cup of boiling chicken broth over the potatoes. Sprinkle with pepper. Fold the tin foil so it is sealed and place on grill. There is no need to turn because the chicken broth should keep the bottom moist. Do not move with a fork; if the foil is punctured, the broth will run out and the potatoes will burn. Cook for 20 minutes or until soft. Makes 4 - 6 servings.
Nutrient Analysis: 4 servings 6 servings
Calories 134 90
Protein 6 grams 4 grams
Carbohydrate 25 grams 17 grams
Fat 1 gram <1 gram
Cholesterol 0 0
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