In this recipe, the onions and potatoes are double-wrapped in foil to prevent the flavorful juices from leaking out when the packet is flipped during grilling. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Wash and dry potatoes. Quarter round red potatoes, if using. Cut any larger fingerling potatoes in half lengthwise, if using. Place a 24x18-inch sheet of heavy foil on a flat surface. Place potatoes and onions on foil. Drizzle with olive oil; sprinkle with salt, chili powder, and pepper (see Tip). Bring up two opposite edges of foil; seal with a double fold. Fold remaining ends to completely enclose the potatoes, leaving space for steam to build. Wrap with a second 24x18-inch piece of heavy foil to insulate.

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  • Place foil-wrapped potatoes directly on medium-low coals. Grill about 40 minutes or until potatoes are tender, turning packet halfway through grilling. (Or place packet on a grill rack over medium coals and grill for 45 to 60 minutes or until potatoes are tender, turning packet every 20 minutes.) Serve warm.

Tips

Tip: Combine seasonings in a small plastic bag to carry to the campsite.

Nutrition Facts

112 calories; 2 g total fat; 165 mg sodium. 22 g carbohydrates; 3 g fiber; 2 g protein;