This is a variation on potatoes I make in the oven, but last night I sliced them thin and put them on the grill with the tri-tip my husband was making. They go great with steak, and you don't need any butter because you cook it with olive oil which is much healthier. The flavors become more rich if you leave it on the grill longer. In the case of cooking these potatoes, the longer you leave them on the better they get.
What you need:
5-7 red potatoes
2 tbsp Mrs. Dash
1 tbsp Rosemary
2-3 tbsp Olive Oil
Salt
Pepper
What to do:
1. Wash/scrub potatoes with hot water, then slice them very thin.
2. Put the sliced potatoes to a medium bowl. Drizzle olive oil on the potatoes then add the rest of the ingredients. Mix everything together well with a spoon.
3. Place potatoes on a sheet of foil. Wrap it, then re-wrap it with more foil. I use about 3 or 4 sheets to create a nice structure.
4. Place on heated grill. Flip occasionally, about every 10-15 minutes for about 50-60 minutes. Use a pair or tongs to flip. When they are complete put them in a dish and serve!
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