Grilled Baby Potatoes With Rosemary And Capers Food

GRILLED BABY POTATOES

Steps:

• Preheat. Preheat your grill to 425 degrees F for two-zone cooking.
• Season the potatoes. Slice all potatoes in half, lengthwise. Toss in the melted beef tallow and season on all sides with Beef Rub.
• Oil the grill. Oil the grates by dunking a folded-up paper towel into some cooking oil. Pinch the paper towel in a pair of tongs and wipe the oil onto the grill grates.
• Grill the potatoes. Place potatoes cut side down on the indirect heat side of the grill. Close the lid and cook for 10 minutes. Flip the potatoes skin side down on the grates, close the lid, and grill for an additional 10 minutes or until fork tender (around 210 degrees F internal temperature).
• Make the garlic butter. While the potatoes grill, prepare the garlic butter sauce. Combine all ingredients in a large bowl.
• Butter the potatoes. When the potatoes reach 210 degrees F, transfer them from the grill to the bowl and toss to coat in the butter.
• Finish grilling. Return the potatoes, cut side down, to the direct, high heat side of the grill, and cook for 2-3 minutes or until crisp and slightly charred.
• Enjoy. Remove the potatoes to your serving dish and drizzle with any remaining garlic butter sauce in the bowl. Serve immediately on the side of your favorite BBQ dish.

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 BABY POTATOES WITH ROSEMARY

Steps:

• Preheat oven to 450 degrees F.
• Halve potatoes and place on a cookie sheet. Combine with cracked cloves of garlic. Coat potatoes and garlic with extra-virgin oil and season with rosemary, salt and pepper.
• Place potatoes on center rack of oven and roast 20 minutes, until just tender.

GRILLED BABY POTATOES WITH ROSEMARY AND CAPERS

Steps:

• Chop the potatoes, if needed, so that they are approximately the same size.
• Chop as much rosemary as you want. (Fresh is preferably, but you can used dried in a pinch). Add garlic, salt and pepper. Add to the potatoes and mix.
• Cook in a microwave save dish for 5 minutes. Remove from oven and stir. Cook for another 5 - 7 minutes or until tender. Remove from oven and add chopped capers. Mix well. (~ or ~ Preheat oven to 400°F Roast until potatoes are tender, stirring every 15 minutes, about 45 minutes total. Mix in capers. Roast until flavors blend, about 5 minutes longer).
• Preheat grill.
• Double wrap the potatoes in foil. (You may want to spray with Pam to prevent sticking) Cook for 15 - 20 minutes or until fully cooked. ~or~ spray barbecue cooking tray with Pam and cook directly over the flames. Cook until the potatoes have nice grill marks and are fully cooked.
• Remove and place in a serving bowl.

ROASTED BABY POTATOES WITH CAPERS AND ROSEMARY

Steps:

• Preheat oven to 400°F. Arrange potatoes in single layer on large rimmed baking sheet. Drizzle with oil; sprinkle with rosemary pieces, garlic, and salt; toss to coat. Roast until potatoes are tender, stirring every 15 minutes, about 45 minutes total. Mix in capers. Roast until flavors blend, about 5 minutes longer. Season with pepper. Transfer to bowl. Garnish with rosemary sprigs.

GRILLED POTATOES WITH ROSEMARY

Steps:

• Bring a large pot of water to a boil. Add 2 tablespoons salt and the red potatoes. Return to a boil. Reduce heat, and simmer until just tender, about 7 minutes. Remove potatoes using a slotted spoon. Return water to a boil. Add sweet potatoes, and simmer until just tender, 4 to 7 minutes. Drain. Gently toss red and sweet potatoes with oil and rosemary; season with salt and pepper. Refrigerate for 1 hour.
• Heat grill to medium-high. Gently toss potatoes, and transfer to grill; reserve bowl with oil. Grill potatoes, turning occasionally, until charred and heated through, 6 to 7 minutes. Brush potatoes with oil from bowl.

GRILLED BABY POTATOES

Steps:

• Cover potatoes by 1 inch in cold water in a 4-quart pot, then add 1 tablespoon kosher salt and bring to a boil over high heat. Reduce heat and simmer until potatoes are just tender, 12 to 15 minutes.
• Drain potatoes in a colander and transfer to a large shallow pan to cool quickly.
• If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
• Meanwhile, toss potatoes with 1 tablespoon oil and remaining teaspoon kosher salt, then push 2 or 3 potatoes onto each rosemary stem.
• Grill potato skewers directly over coals, turning over occasionally with tongs, until grill marks appear, 3 to 4 minutes total.
• Transfer potatoes to a platter and drizzle with remaining 2 tablespoons oil.