It is amazing how flavorful something so simple can be! These vegan and gluten-free grilled potatoes are full of savory flavors and herbs to accompany your favorite dinner dishes.
Equipment
- Medium bowl
- 1 package A Little Garlic & Herb™ Roast 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
Personalize This Recipe.
Want to put your own spin on this recipe? It's easy — here's how it works: Pick an AI tool from the options below (not sure which? any of them work great!) A prompt is automatically loaded with this recipe's details — no copying or setup needed Just hit send, then chat back and forth to make it your own — swap ingredients, simplify steps, make it kid-friendly, or adjust for dietary needs Using Gemini? Your prompt is automatically copied — just paste it into the chat once the window opens.
Instructions
-
Step 1
Preheat the grill to medium-high heat. Alternatively, preheat the oven to 450 °F.
-
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.
-
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.
-
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 12 to 15 minutes, stirring halfway through.
-
Step 5
Garnish with parsley. Serve.
