Barbecued Baby Red Potatoes Low Fat
Transform your next cookout with these flavorful Barbecued Baby Red Potatoes, a low-fat side dish that's both healthy and irresistibly delicious. Tender baby red potatoes are tossed in a light coating of olive oil and seasoned with fragrant garlic powder, smoky paprika, and earthy dried rosemary, then wrapped in foil and cooked to perfection on the grill. This simple yet satisfying recipe takes just 10 minutes to prep and delivers perfectly tender, lightly charred potatoes in under 30 minutes. The foil packet method ensures easy cleanup, making it an ideal choice for summer barbecues or weeknight dinners. Garnish with freshly chopped parsley for a burst of color and freshness, and enjoy this crowd-pleasing dish guilt-free! Perfect for fans of quick, healthy grilled sides, these potatoes pair beautifully with grilled meats, veggies, or a fresh summer salad.
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Recipe Information
Ingredients
- 1 pound Baby red potatoes
- 1 tablespoon Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Dried rosemary
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley (optional for garnish)
Instructions
Preheat your grill to medium heat (about 400°F). If using a charcoal grill, prepare the coals for indirect cooking.
Rinse and scrub the baby red potatoes to remove any dirt. Pat them dry with a kitchen towel.
Cut the potatoes in half, or into quarters if they are larger, to ensure even cooking.
In a large mixing bowl, add the halved or quartered potatoes. Drizzle with olive oil and toss to coat evenly.
Sprinkle the potatoes with garlic powder, paprika, dried rosemary, sea salt, and ground black pepper. Toss the potatoes again to ensure the seasonings are evenly distributed.
Take a large sheet of heavy-duty aluminum foil and place the seasoned potatoes in the center. Spread them out slightly to allow for even cooking.
Fold the foil up and around the potatoes to create a sealed packet. Make sure there are no gaps to prevent any juices from escaping.
Place the foil packet on the preheated grill. Close the grill lid and cook the potatoes for 20-25 minutes, turning the packet occasionally to ensure even cooking.
After 20 minutes, carefully open the foil packet (watch out for steam) and check for doneness. The potatoes should be tender when pierced with a fork and lightly browned.
Remove the foil packet from the grill and let the potatoes cool slightly. Garnish with freshly chopped parsley if desired and serve warm.
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1212 mg | 53% | |
| Total Carbohydrate | 76.5 g | 28% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 5.8 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 2157 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
