(Click here fora PDF of this recipe: Rosemary Fingerlings)
- 1 lb red or white fingerling potatoes, washed
- 1 medium onion, sliced into ½ inch rings
- 1 tablespoon of coarsely chopped fresh rosemary
- 1 tablespoon olive oil
- Salt and pepper to taste
Heat grill to medium high.
Par-boil the potatoes (about 15 minutes). Then rinse the potatoes and toss with the olive oil, rosemary, onions and salt and pepper. Divide evenly between 2 large pieces of heavy duty foil. Fold the foil over the potatoes and seal the edges to for 2 packets. Then wrap each packet in 2 more pieces of foil.
Place on grill over high heat and cook, turning once, until the potatoes are tender (about 25-30 minutes).