Cayenne And Rosemary Potatoes On The Grill Food

GRILLED NEW POTATOES WITH LEMON, GARLIC, AND ROSEMARY

Steps:

• Preheat oven to 400 degrees F.
• Wash and cut the potatoes into quarter wedges. Juice lemons and with a sharp knife peel away the white pith. Cut rind into 1/4-inch strips.
• Combine the lemon rind, half the juice, roasted garlic, rosemary, and oil in a roasting pan. Add the potatoes, mix well, and marinate overnight.
• Preheat a grill.
• Drain the potatoes in a colander reserving the lemon and garlic. Grill the potatoes on the 2 cut sides, just to mark slightly.
• Using the same roasting pan, place the potatoes, lemon rinds, and garlic back in the pan and roast for 12 to 15 minutes, shaking and tossing the pan every 5 minutes.
• Season with salt and pepper, and drizzle remaining lemon juice if desired.

ROASTED CAJUN POTATOES

Steps:

• Cut each potato lengthwise into eight wedges. , In a large bowl, combine the oil, shallots, garlic, salt, paprika, cayenne and pepper; add potatoes and toss to coat. Place in a greased roasting pan., Bake, uncovered, at 450° for 45-50 minutes or until tender and golden brown, turning every 15 minutes. Sprinkle with parsley.

OVEN ROASTED POTATOES WITH GARLIC AND ROSEMARY

Steps:

• In a saucepan large enough to hold all of the potato chunks, bring water to a boil.
• Add potatoes, and boil for 2 minutes. You are not trying to cook the potatoes through at this point.
• In a large bowl, combine the oil, garlic, rosemary, salt and pepper. Be generous with the salt, or the potatoes will be bland.
• Drain the potatoes well, and add to the oil and garlic mixture.
• Mix gently, but thoroughly.
• Cover bowl, and let sit for at least 20 minutes, and up to 2 hours.
• Preheat oven to 450.
• Place potato mixture in a roasting pan.
• Bake for 20 minutes.
• Toss potatoes with a spatula.
• Return to the oven for 10 more minutes until cooked through and golden brown.
• Check seasonings, and add more salt or pepper as needed.
• Serve immediately.

PORTERHOUSE STEAK WITH HOISIN BARBECUE SAUCE AND ROSEMARY AND GARLIC FINGERLING POTATOES

Steps:

• In a large saucepan, over medium high heat, place the oil, onions and garlic and heat them until browned. Add the tomatoes and cook for 15 minutes. Add the ketchup, mustard, sugar, hoisin sauce, vinegar, soy sauce, honey, cayenne, chile powders and Worcestershire sauce and cook 15 minutes. Puree the mixture in a food processor. Pour into a bowl and allow to cool at room temperature. This makes about 5 cups. Marinate the steaks in the hoisin barbecue sauce for 1 hour. Remove the steaks from the marinade and season with salt and pepper. Grill the steaks over a medium heat wood fire for about 5 minutes on each side while basting with the sauce.
• Rosemary and Garlic Fingerling Potatoes: Split potatoes in half and place in medium size bowl. Add 2 tablespoons oil and the garlic. Season with salt and pepper. Strip the leaves, except at the top, of the rosemary. Mince 1 tablespoon of rosemary leaves and add to the potatoes. Starting with the thicker part of the rosemary stem, skewer the potatoes. Alternate 1 red, 1Yukon gold and 1 purple potato, dividing the potatoes equally among the 4 rosemary branches. Grill the skewered potatoes over medium heat for 25 minutes until skins blister. Remove from heat. Mix lemon juice, remaining oil, honey, and salt and pepper to taste and pour over the potatoes while they are still hot.

ON THE GRILL POTATO PACKETS

Steps:

• When the fire is lit but not ready, lay out 8 pieces of foil (about 12 by 8 inches) and brush with olive oil.
• Shingle an eighth of the potatoes in a circle in the center of each piece of foil. Break the onion slices into rings and scatter evenly over each potato ring. Equally divide the remaining olive oil, rosemary, salt, and pepper over the potatoes.
• With the potato rings intact, bring the two large edges of foil to the center, sealing firmly.
• Fold over the other two short edges to seal. Place on a medium or medium-hot fire for 20 to 25 minutes or until the potatoes are cooked through (Cooking in foil packets is not an exact science, so remember to check one packet after 20 minutes for doneness and to make sure the bottom isn't burning.
• If necessary, finish cooking with another foil sheet under the packets.).

GRILLED POTATOES WITH GARLIC AND ROSEMARY

Steps:

• Turn all burners to high, cover, and heat grill until very hot, about 15 minutes. use grill brush to scrape grill clean; oil cooking grate. Leave primary burner on high and reduce other burners to medium.
• Meanwhile, heat olive oil, garlic, rosemary, and 1 1/2 teaspoons salt in small skillet over medium heat util sizzling, about 3 minutes. Reduce heat to medium-low and continue to cook until garlic is light blond, about 3 minutes. Pour mixture through fine-mesh strainer into small bowl'; press on solids. Measure 1 tablespoons solids and 1 tablespoons oil into large bowl and set aside. Discard remaining solids but reserve remaining oil.
• Place slewered potatoes in single layer on large microwave safe plate and poke each potato several times with skewer. Brush 1 tablespoons strained oil and season libererally with salt. Microwave on high powder until potatoes offer slight resistance when pierced with the tip of a paring knife, abot 8 minutes, turning them halfway through cooking time. Transfer potatoes to baking sheet coated with 1 tablespoons strained oil Brush with remaining tablespoons strained oil; season with salt and pepper to taste.
• PLace potatoes on hotter part of grill. Cook, with lid down, turning once, until grill marks appear, about 4 minutes. Move potatoes to cooler part of the grill; continue to cook with lid down until paring knife slips in and out of potato easily; 5-8 minutes longer. Remove potatoes from skewers and transfer to bowl with reserved garlic/oil mixture; add chives and toss until thoroughly coated. Serve immediately.

CAYENNE AND ROSEMARY POTATOES ON THE GRILL

Steps:

• Lay out two pieces of foil cross ways over each other (about 10 inches each way).
• Place one tablespoon of butter in center (the more you put, the better it tastes, FYI).
• Cut 5 potatoes in halves or quarters for larger ones.
• Place potatoes in mound on top of butter in the foil.
• Pour 1 tsp of garlic on top of the mound- no need to spread around.
• Dust the potatoes with the cayenne pepper, DUST! If you like it spicy, you can sprinkle, but cayenne pepper is pretty hot.
• Sprinkle the potatoes with rosemary and oregano.
• Place one more table spoon of butter on top of your potatoe mound.
• Pepper to taste.
• Fold foil up to cover the potatoes, do not turn it over and double fold, all seems should face up so when they are done, you can unfold them and eat them out of their own buttery, flavorful, tin foil bowl!
• Throw on the grill over medium heat for about 30 minutes.

SWEET-HOT BBQ TATER FRIES

Steps:

• Prepare barbecue (medium heat). Place potatoes in 13x9x2-inch baking dish. Add 1/4 cup oil, chopped fresh rosemary, brown sugar, garlic powder, and cayenne pepper to potatoes. Sprinkle potatoes with salt and pepper; toss to coat. Brush grill lightly with oil. Place potatoes on grill, spacing about 1 inch apart. Grill until potatoes are tender and slightly charred, turning occasionally, about 10 minutes total. Transfer potatoes to bowl, season to taste with salt and pepper, and serve.

SPICY ROSEMARY POTATOES

Steps:

• Heat oil in large skillet.
• Dice potatoes into small, bite sized pieces, and drop into hot oil.
• Coat potatoes in oil and sprinkle generously with salt and pepper. Let potatoes sit without stirring for 5 minutes at a medium high heat level.
• Add onions and garlic, stir, and let sit 5 minutes.
• Add rosemary and seasonings, stir, and let sit in 5 minute increments until potatoes are tender with a slightly crispy outside and browned on most of the sides.
• Enjoy!