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INGREDIENTS

1 3/4 pounds small red potatoes, quartered

1 small onion, quartered

1/4 cup olive oil

1 1/2 teaspoons dried rosemary, crushed

2 garlic cloves, minced

1/4 teaspoon garlic salt

DIRECTIONS

In a bowl, combine the potatoes, onion, oil, rosemary,

garlic and garlic salt; toss to coat.

Transfer to a foil-lined 15-in. x 10-in. x 1-in. baking pan.

Roast on grill covered, at 425 degrees F for 15-20 minutes

or until potatoes are tender. Uncover and cook for 10-20 minutes or until brown.

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INGREDIENTS

1/4 cup Dijon mustard
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 pounds small red potatoes

DIRECTIONS

Spray a shallow roasting pan with nonstick cooking spray three times to coat well; set aside.

In a large bowl, whisk the mustard, paprika, cumin, chili powder, salt and cayenne.

Pierce potatoes with a fork several times; add to mustard mixture and toss to coat.

Place in prepared pan.

Roast on grill, uncovered, at 375 degrees F for 30-40 minutes or until tender.

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