Ingredients
6 small red potatoes, quartered1 small onion, thinly sliced6 whole garlic cloves, peeled2 sprigs fresh rosemary or 1 to 2 teaspoons dried rosemary, crushed1/2 teaspoon saltDash pepper2 tablespoons grated Parmesan cheese1/4 cup olive oil
Preparation
Place the potatoes, onion and garlic on two pieces of heavy-duty foil (about 12 in. square); top with rosemary, salt, pepper and cheese. Drizzle with oil. Fold in edges of foil and seal tightly.
Grill, covered, over medium heat for 40-45 minutes or until potatoes are tender. Carefully open foil to allow steam to escape.
