Grilled Purple Potatoes
Grilling potatoes couldn’t be easier! Choose white, sweet, fingerling or purple potatoes for your next cookout menu. All spuds are an excellent source of vitamins C, fiber, numerous disease-fighting nutrients and complex carbohydrates (the right kind of carbs). But purple potatoes, an heirloom fingerling variety, add vivid color along with a hefty dose of antioxidants (due to anthocyanin). This phytonutrient may help boost immunity and possibly protect against age-related memory loss. Keep potatoes heart-healthy with olive oil and salt-free seasonings.
Makes 8 servings
28 ounces purple potatoes
2 cups large chunks Vidalia onion (1- to 1 1/2-inch pieces)
1 tablespoon finely minced garlic
1 teaspoon salt-free original seasoning
1/2 teaspoon black pepper salt-free seasoning
3 tablespoons extra-virgin olive oil
1. Preheat grill to high. Wash potatoes and cut any large ones in half so that all potatoes are roughly 1 to 1 1/2 inches.
2. Toss potatoes in a large bowl with onion, seasonings and olive oil. Stir until all pieces are coated.
3. Create a foil pouch using two 20-inch pieces of heavy-duty foil. Place potato-onion mixture in center of foil, mostly in a single layer. Fold up long edges and both ends of foil to create a “pouch pan” about 12 by 6 inches.
4. Grill for 40 to 50 minutes or until onions and potatoes are tender, but not mushy. Stir several times during grilling, closing the packet tightly after each stir.
5. Serve hot.
Nutrition information (per serving)
3 g protein
26 g carbohydrates
5 g fat (0.5 g saturated)
0 mg cholesterol
12 mg sodium
610 mg potassium
30 mg calcium
1.2 mg iron
22 IU vitamin A
14 mg vitamin C
4 g fiber
Kim Galeaz is a registered dietitian and owner of Galeaz Food & Nutrition Communications based in Indianapolis and Jacksonville, Fla. As a culinary-nutrition consultant, writer and spokesperson for the food, beverage and agriculture industry, Kim is passionate about blending great taste with good health in all her culinary creations.