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I made these in the crockpot, and it worked great. I used basil, rosemary, chives, Italian parsley and garlic. My potatoes were new white potatoes. I par-boiled them for 15 minutes (whole, skins on). This wouldn't be necessary, but I did it because I got a late start. It also keeps the potatoes from darkening. I then cut them in large chunks. I also added 2 tablespoons of lemon juice because I like the tang it gives, and a sprinkle of paprika. Next time I make it I think I will leave out the basil. It was good, but overpowered all the other herbs and that was all I could taste. Thanks for a great recipe, Karen!

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Donna M. July 23, 2002

Yummm! I made a couple of changes (no butter or onions) and it still turned out great. Thanks, this is a keeper for sure

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VegSocialWorker April 25, 2010

Delicious and simple to do on the grill. We made them into a packet on the top rack of our grill and they were wonderful. Thanks!

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stacylu August 12, 2007

These were wonderful. I have not had good luck with grilling potatoes before, but these were so great, and my husband loved them.

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Bittersweetened May 14, 2007

Yum yum! I also parboiled my taters to make it go faster. I used a mix of baby gemstone potatoes. My spices were garlic, salt, pepper, parsley, and fresh rosemary. I didn't use butter or oil, but just a spray of olive oil in the ziploc back that I shook them up in. Then, hubby grilled these in the grill pan over med-high heat for about 15 minutes. Really tasty, thanks Karen!

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yogiclarebear March 23, 2007

i drool every time she makes these there so so good

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Ali in Cali September 25, 2005

This was good .. I made it with rosemary and parsley .. I roasted it in the oven for about 45 mins at 400F .. thanks for sharing!

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najwa April 04, 2005
Grilled Potatoes and Onions With Herbs (Foil Wrapped)