Place the potatoes into a huge pot with water to cover. Bring to a boil and cook over medium-excessive heat for about 10 mins, or until soft.
Preheat the grill to medium-high heat. Drain potatoes and toss with olive oil, black pepper, rosemary and salt to flavor.
Place the potatoes pores and skin-facet down over indirect heat at the grill and reserve liquid. Grill for about 15 mins. Remove potatoes to a serving plate and sprinkle with the reserved olive oil aggregate.
THE BEST HUMMUS AND AVOCADO TOAST
INGREDIENTS
Hummus and Avocado Toast
2 Pieces of seeded multi-grain bread, toasted (or bread of preference)
6 Tablespoons Ultimate Humm…Read More...
Healthy Chicken Zucchini and Corn
Ingredients
Zucchini and Corn:
1.Five lbs (3 medium) zucchini, cut into half of moon shapes
2 cups corn, frozen or clean
1 tsp avocado …Read More...
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