Grill Roasted New Potatoes Food

SEASONED GRILLED NEW POTATOES

Steps:

• Heat gas or charcoal grill. If potatoes are large, cut in half or quarter for uniform pieces. Place potatoes in 8-inch square disposable foil pan or in center of large sheet of heavy-duty foil.
• In small bowl, mix butter, garlic and salt; pour over potatoes. Cover pan with foil or seal foil packet with double-fold seals, allowing room for heat expansion.
• When grill is heated, place potatoes on gas grill over medium heat or on charcoal grill over medium coals. Cook 35 to 45 minutes or until potatoes are tender, stirring potatoes in foil pan or turning foil packet several times during cooking.

GRILLED POTATOES

Steps:

• Rinse and dry the potatoes (no need to peel). Cut crosswise into ½-inch slices (if your potatoes are smaller than a golf ball, you can halve or quarter them). Place in a large bowl.
• In a small bowl, stir together the rosemary, garlic powder, salt, pepper, and oregano.
• Drizzle the potatoes with the oil, then sprinkle the spices over the top. Toss to evenly coat.
• Preheat the grill to medium-high (about 375 to 400 degrees F).
• Place two large (about 22 to 24 inches long) sheets of heavy-duty foil down on a large baking sheet (you'll use the baking sheet for easy transport) so that the foil pieces are slightly overlapping down the center to create a wider sheet. Coat with non-stick spray. Spread the potatoes onto the foil in a single layer (if you prefer not to have the food touch the foil, you can add a layer of parchment in between). Place two more overlapping sheets of foil on top, then fold up the edges all the way around to seal and create a packet. Leave some space towards the top of the packet to allow the air to circulate.
• Using the baking sheet, carry the potatoes out to the grill, then with tongs slide the packet onto the grill. Cover then cook for 15 minutes.
• Carefully open the foil then use the tongs to flip the potatoes over. They should be deeply golden on the first side (if not, continue to cook them for 3 to 5 minutes more). Place the foil loosely back over the top, close the grill, and cook for 5 to 10 additional minutes, until the potatoes are tender when pieced with a fork.
• Slide the potato packet back onto the baking sheet, then transfer them to a serving bowl (or serve them right off of the foil). Serve warm, with a sprinkle of Parmesan and chopped fresh herbs as desired.

GARLIC ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
• Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

NEW POTATOES WITH GRILLED ONION BUTTER

Steps:

• Preheat a charcoal or gas grill to high.
• Put the potatoes in a 2-quart pot. Add enough water to cover the potatoes by 2 inches and enough salt to make the water taste like seawater. Add the garlic and bay leaves.
• Bring the potatoes to a boil and then cook at a gentle simmer until they test tender when poked with a thin fork, 15 to 20 minutes, though it depends on the size and age of the potatoes. Drain the contents of the pot into a sieve set over a heavy bowl, filling the bowl with the hot water just to warm it. Throw out the water, drop the potatoes in the bowl and cover the bowl tightly with plastic wrap to keep the potatoes warm.
• As the potatoes cook, toss the onions with a little canola oil and salt and pepper and grill over medium-high heat until charred and soft. On the same grill, heat a cast-iron pan. Add the butter and cook until it browns. Remove from the heat, add the rosemary and give the pan a shake; the butter will foam. When it stops sizzling, add the onions to the butter and cook over low heat until they are very tender and the butter has taken on a pronounced oniony flavor.
• Remove the spent rosemary sprigs. Pour the butter and onion mixture over the warm cooked potatoes and serve right away.

GRILLED SPICY NEW POTATOES

Steps:

• In a medium bowl, combine potatoes and 1/2 tablespoon oil.
• In a separate small bowl, mix cumin, paprika, salt, chili powder, fennel and ginger.
• Add spice mix to potatoes and toss well to coat.
• Transfer potatoes to aluminum foil and seal packet.
• Grill potatoes in foil for 15-20 minutes or until just tender.
• Transfer to serving bowl and drizzle with remaining 1 1/2 tablespoons oil.

GRILLED NEW POTATOES

Steps:

• Place potatoes in a medium stockpot, and add enough water to cover by 1 inch. Bring to a boil. Add a large pinch of salt. Cook until potatoes are barely tender when pierced with the tip of a knife, 10 to 20 minutes, depending on their size. Drain, and rinse under cold running water until cool enough to handle. Cut potatoes in half.
• In a medium bowl, whisk together mustard, soy sauce, olive oil, 1/4 teaspoon salt, and pepper. Add the potatoes, and toss to coat. Cover with plastic wrap and let stand at room temperature for 1 hour.
• Build a charcoal fire in an outdoor grill and let burn until covered with white ash. If you are using a gas grill, preheat on high.
• Lightly oil the cooking grate with vegetable oil. Place potatoes on the cooking grate, and cover grill. Cook, turning occasionally and basting with the marinade, until brown and tender, about 10 minutes. Serve immediately.