Herb Roasted Potatoes

[mos]

this is an indoor or outdoor recipe so you can make it when the weather is bad outside, do it on the grill outside, or take it camping
HERBED ROASTED POTATOES
1 ½ POUNDS SMALL RED POTATOES
2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
¾ TEASPOON DRIED ROSEMARY, CRUMBLED
¾ TEASPOON MUSTARD POWDER
½ TEASPOON DRIED SAGE
½ TEASPOON DRIED THYME
¼ TEASPOON PEPPER
PREHEAT THE OVEN TO 450F OR PREPARE THE GRILL FOR DIRECT HEAT. WITH A VEGETABLE PEELER, REMOVE A THIN STRIP OF SKIN FROM AROUND THE CENTER OF EACH POTATO. IN LARGE BOWL, COMBINE THE OIL, ROSEMARY, MUSTARD, SAGE, THYME, AND PEPPER. ADD THE POTATOES, AND TOSS TO COMBINE. CUT 4 PIECES OF FOIL. DIVIDE THE POTATO MIXTURE EVENLY AMONG THE FOIL PIECES. TIGHTLY WRAP THE POTATOES IN THE FOIL. PLACE THE PACKETS IN THE OVEN OR ON THE GRILL. COOK, TURNING PACKETS ONCE, FOR 30-35 MINUTES IN THE OVEN OR FOR 25-30 MINUTES ON THE GRILL, UNTIL THE POTATOES ARE TENDER. SERVES 4 = about 180 CALORIES