GRILLED GREEK POTATOES
These grilled potatoes are great with souvlaki. All you need is a Greek salad for a full meal! They can be prepared hours before grilling.
Provided by Bren
Categories Side Dish Potato Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Pierce potatoes all over with a fork. Place potatoes in the microwave and cook until soft, about 15 minutes.
- Mix lemon juice, olive oil, garlic, and Greek seasoning together in a small bowl.
- Cut potatoes in half lengthwise and score the flesh. Brush on the seasoned oil.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Place potatoes flesh-side down and grill until browned, 10 to 15 minutes.
Nutrition Facts : Calories 317.3 calories, Carbohydrate 65.2 g, Fat 3.7 g, Fiber 8.2 g, Protein 7.6 g, SaturatedFat 0.6 g, Sodium 140.9 mg, Sugar 2.9 g
GRILLED GREEK NEW POTATOES
This is so easy and packed with flavour. It is a nice dish to serve with souvlaki or any pork or chicken dish.
Provided by Kate in Ontario
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Cut potatoes into large chunks.
- Boil for 10 minutes until slightly softened.
- Toss with enough salad dressing to coat evenly while still warm.
- Place in grill basket or for easy clean up use disposable pie plate with holes poked in it.
- Grill over med heat for about 15 minutes until crispy on outside and tender inside.
GRILLED GREEK NEW POTATO SKEWERS
A great side dish, especially if you are grilling a meat dish at the same time. If you can't find new potatoes, you can quarter four larger potatoes. Use metal skewers or soak wooden skewers for 30 minutes. Enjoy!
Provided by Nif_H
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot of boiling water, cook potatoes until just tender, about 8 minutes. You no NOT want mushy potatoes! Drain.
- Meanwhile in large bowl, mix olive oil, oregano, garlic, salt, pepper and pepper flakes. Add boiled potatoes, tomatoes and sweet peppers and gently toss to coat.
- Alternating vegetables, thread each of 4 skewers with 4 potatoes, 2 tomato wedges and 4 pepper chunks. Do not discard remaining oil.
- Cook on greased grill for 4 to 6 minutes or until potato skins are crisp, turning often and brushing them with remaining oil mixture.
GREEK POTATOES WITH LEMON VINAIGRETTE
Steps:
- Preheat oven to 425 degrees F.
- Whisk olive oil, lemon juice, shallots, garlic, oregano, and parsley in a medium bowl to blend; season with salt and pepper.
- Toss potatoes with 1/2 cup vinaigrette on a heavy, large, rimmed baking sheet. Reserve the remaining vinaigrette. Pour chicken stock around potatoes and season potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes. Transfer to a serving platter and drizzle with the remaining vinaigrette and more chopped parsley.
GRILLED NEW POTATOES WITH SHIITAKE MUSHROOMS, SHALLOTS AND GOAT CHEESE
Steps:
- Add the potatoes to a large pot, cover by 2 inches with water, season with salt and bring to a boil. Boil until the potatoes are just fork tender but firm, about 10 minutes. Drain and set aside to cool.
- In the meantime, coat a large saute pan with canola oil and set over medium-high heat. Add the shiitakes, garlic paste and shallots. Season with salt and pepper and saute until the mushrooms are golden and tender, 7 to 10 minutes. Just before the mushrooms are ready, toss in the thyme and parsley. Remove the mixture from the heat and allow to cool.
- Heat a grill to high.
- Now, slice your cooled potatoes into 1/2-inch rounds. Drizzle them with a bit of canola oil and sprinkle with salt and pepper. Grill the potatoes until marked and cooked through, 2 to 3 minutes per side.
- Toss the cooled mushroom mixture with the goat cheese. Add some red wine vinegar, extra-virgin olive oil and salt and pepper. Top each piece of grilled potato slice with a spoonful of the mushroom mixture. Garnish with chervil.
GRILLED NEW POTATOES WITH TARRAGON BUTTER
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat a grill to medium high.
- Mix the butter, tarragon, lemon zest, a large pinch of salt and a few grinds of pepper together in a small bowl.
- In a resealable plastic bag, toss the new potatoes with the olive oil, 1 teaspoon salt and a few grinds of pepper. Add the potatoes to the grill and cook, turning once or twice, until well-marked and tender, about 10 minutes.
- Serve the potatoes hot, topped with a generous spoonful of tarragon butter (remaining butter can be refrigerated up to 1 week).
GRILLED GREEK KEBABS WITH LITTLE POTATOES
Fire up the grill for this summer kebab recipe with Creamer potatoes, fresh veggies, and a homemade marinade created by Chef Antoine Sicotte.Courtesy of Chef Antoine Sicotte and The Little Potato Company
Provided by Food Network Canada
Categories chicken,dinner,grill,potatoes,Poultry,vegetables
Time 1h25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the grill to medium.
- In a measuring cup, mix all the ingredients of the marinade except the mayonnaise. Add a generous pinch of salt and pepper. Remove 1/3 cup of the marinade and pour into a large bowl. Add the potatoes and chicken pieces. Mix well to coat and marinate for 30 minutes or overnight in the refrigerator.
- Skewer the bells and chicken cubes alternately on the wooden skewers. Grill over medium heat for about 6to 8 minutes on both sides. During this time, finish the vinaigrette. Add the remaining mayonnaise to the marinade.
- In a large serving dish, put the tomatoes, cucumber, onion rings, feta and olives. Place the kebabs on top and drizzle with the vinaigrette. Serve with grilled pita bread.
GRILLED NEW POTATOES WITH LEMON-GARLIC AIOLI AND PARSLEY
Provided by Bobby Flay | Bio & Top Recipes
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Place the potatoes in a stockpot and cover with cold water. Bring to a boil, season the water with salt, and cook until almost tender, about 15 minutes. Drain the potatoes, and when cool enough to handle, cut each potato in half.
- Preheat the grill to medium. Add the mayonnaise, garlic, lemon juice, and zest to a blender and blend until smooth. Season with salt and pepper, to taste. Set aside.
- Brush the potatoes with oil on all sides and sprinkle with salt and pepper. Grill, cut side down, until golden brown and just cooked through. Remove the potatoes to a platter. Drizzle the aioli over the potatoes and sprinkle with chopped parsley.
SEASONED GRILLED NEW POTATOES
You might already have these four simple ingredients on hand for these grilled new potatoes. Thanks to red potatoes, butter, garlic and salt this delicious side is the perfect complement to any main dish. Feel free to add chopped herbs to this dish! Our favorites to incorporate to new potatoes on the grill are rosemary, thyme and/or sage. 50 minutes and four ingredients are all that's standing between you and this sure-fire hit.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 8
Number Of Ingredients 4
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.
Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 1 g, TransFat 0 g
ROASTED POTATOES WITH GARLIC, LEMON, AND OREGANO
For perfect Roasted Potatoes with Garlic, Lemon, and Oregano there is no need to peel them, but I suggest that you halve them, because they taste best when they can absorb more sauce.
Provided by Aglaia Kremezi
Categories Garlic Potato Side Roast Easter Lemon Spring Oregano Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.
- Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.
- Sprinkle with the fresh oregano and serve at once.
- Variation:
- Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo pepper or crushed red pepper flakes for the black pepper.
GRILLED GREEK PORK CHOPS
Make and share this Grilled Greek Pork Chops recipe from Food.com.
Provided by juliebg
Categories Greek
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place lemon juice, olive oil, garlic, black pepper and oregano in a plastic food storage bag and mix well.
- Use a sharp knife and make several small slits into the pork chops before adding them to the marinade mixture.
- Marinate for at least one hour, mixing occasionally. (Two hours is ideal at room temperature).
- Barbecue or grill in the usual manner, using the marinade to brush on while cooking.
SKEWERED GRILLED POTATOES
New potatoes coated in a rosemary and garlic marinade then skewered and grilled.
Provided by kimberlyj
Categories Side Dish Potato Side Dish Recipes
Time 1h40m
Yield 8
Number Of Ingredients 7
Steps:
- Place potatoes and water in a microwave safe bowl. Cook potatoes in microwave on high until just tender, about 15 minutes, stirring half-way through. Drain potatoes and allow to steam for a few minutes to dry.
- In a large bowl, stir together mayonnaise, wine, rosemary, and garlic powder. Mix in drained potatoes and toss to coat. Marinate, covered, in the refrigerator for 1 hour.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Remove potatoes from marinade, and skewer. Grill, covered, for 6 to 8 minutes, brushing occasionally with marinade, turning half-way through. Remove potatoes from skewers and serve hot.
Nutrition Facts : Calories 136.6 calories, Carbohydrate 19.9 g, Cholesterol 5.3 mg, Fat 5.2 g, Fiber 2.1 g, Protein 2.4 g, SaturatedFat 0.8 g, Sodium 108.8 mg, Sugar 1.9 g
GRILLED GREEK POTATO SALAD
My most requested summer recipe is wonderful warm, cold or at room temperature. Because the potato salad is dressed with a vinaigrette, not mayonnaise, it's ideal for outdoor occasions. -Robin Jungers, Campbellsport, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 16 servings (3/4 cup each).
Number Of Ingredients 14
Steps:
- Drizzle potatoes with oil and sprinkle with salt and pepper; toss to coat. Grill potatoes, covered, over medium heat or broil 4 in. from the heat for 20-25 minutes or until tender. , Place in a large bowl. Add the remaining ingredients; toss to coat. Serve salad warm or cold.
Nutrition Facts :
GRILLED NEW POTATOES
Provided by Martha Stewart
Categories Entertaining Seasonal Summer Entertaining BBQ & Grilling Recipes
Number Of Ingredients 7
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.
GRILLED NEW POTATOES WITH PARMESAN AND HERBS
Make and share this Grilled New Potatoes with Parmesan and Herbs recipe from Food.com.
Provided by Mirj2338
Categories Potato
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cook potatoes in large pot of boiling salted water until tender, about 15 minutes.
- Drain potatoes; cool.
- Prepare barbecue (medium heat).
- Cut potatoes in half; transfer to large bowl.
- Add 2 tablespoons oil; toss to coat.
- Grill potatoes until golden, turning occasionally, about 5 minutes.
- Transfer to bowl.
- Drizzle 2 tablespoons oil over.
- Add remaining ingredients; toss to coat.
- Season with salt and pepper.
- Serve warm.
GRILLED NEW POTATOES WITH PARMESAN AND HERBS
Categories Cheese Herb Potato Side Summer Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 Servings
Number Of Ingredients 7
Steps:
- Cook potatoes in large pot of boiling salted water until tender, about 15 minutes. Drain potatoes; cool.
- Prepare barbecue (medium heat). Cut potatoes in half; transfer to large bowl. Add 2 tablespoons oil; toss to coat. Grill potatoes until golden, turning occasionally, about 5 minutes. Transfer to bowl. Drizzle 2 tablespoons. Drizzle 2 tablespoons 2 tablespoons oil over. Add remaining ingredients; toss to coat. Season with salt and pepper. Serve warm.
GRILLED NEW POTATOES WITH LEMON-GARLIC AIOLI AND CHIVES RECIPE
"The lemony flavor of the aioli really pops on grilled new potatoes. When shopping for your produce, look for the smallest potatoes you can find. The smaller they are, the more tender they will be."- Bobby Flay
Provided by Ceezie
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot of salted water, boil potatoes until just thoroughly cooked, but not completely soft, 10 to 15 minutes depending on size. Test by piercing a potato with a thin skewer; when the skewer meets some resistance but can slide all the way through, the potatoes are ready. Drain potatoes immediately and set aside until cool enough to handle.
- Combine mayonnaise, garlic, lemon juice, lemon rind, 1/4 teaspoon salt and 1/4 teaspoon pepper in a blender; blend until smooth.
- Heat grill to high.
- Cut potatoes in half, brush the cut sides with oil, and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill potatoes cut side down until golden brown and just thoroughly cooked, 2 to 3 minutes.
- Place potatoes on a platter, drizzle with the mayonnaise mixture, and sprinkle with chives. Serve warm.
Nutrition Facts : Calories 269.7, Fat 10.4, SaturatedFat 1.5, Cholesterol 2.5, Sodium 229.5, Carbohydrate 40.6, Fiber 4.1, Sugar 3.2, Protein 4.7
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