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Diabetic Living Magazine
“These potatoes are an easy and obvious choice when you've already got something on the grill. Flavored with olive oil, salt and pepper, they're grilled to perfection in under 10 minutes.”
12 ounces baby or tiny Yukon gold or round red potatoes
2 teaspoons olive oil
¼ teaspoon salt
¼ teaspoon black pepper
3 tablespoons light sour cream
1Wash the potatoes and cut into halves. In a medium saucepan cook the potato halves in boiling water to cover for 8 minutes or until nearly tender; drain well. Brush with olive oil and sprinkle with the salt and pepper.
2For a charcoal grill, place potato halves on the grill rack directly over medium coals. Grill, uncovered, for 8 to 10 minutes or until tender and lightly browned, turning occasionally. Divide potatoes evenly among four serving plates. Top each serving with about 2 teaspoons sour cream.