BBQ Rosemary Parmesan Potatoes
2-foot strip heavy-duty aluminum foil
4-6 medium red potatoes, scrubbed and cut into bite-size pieces
2 T. olive oil or vegetable oil
4 cloves garlic, chopped finely
1 t. dried rosemary, crushed, or 2 t. fresh rosemary
salt and pepper, to taste
1/2 C. parmesan cheese, shredded
Center potatoes evenly on foil. Drizzle with oil. Sprinkle with garlic, rosemary, salt and pepper. Bring up foil sides. Double-fold top and ends to seal, making one large foil packet, leaving room for heat circulation inside.
Place over medium-high coals and grill 15-20 minutes in covered grill. Sprinkle with Parmesan cheese just before serving.
Makes 4 servings.