GRILLED HERB POTATOES
Every year my father and I plant a garden together. After an especially great growing season, we had plenty of produce to eat! We like to use fresh herbs from our garden but dry is just as tasty in this dish. -Bernadette Bennett, Waco, Texas
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine all ingredients; place on a piece of heavy-duty foil (about 18x12-in. rectangle). Fold foil around mixture, sealing tightly., Grill, covered, over medium heat 25-30 minutes or until potatoes are tender. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 117 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 351mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
GRILLED PORTERHOUSE WITH SHALLOTS AND POTATOES
With a porterhouse, you get a super-tender tenderloin on one side of the bone and a deeply flavorful top loin on the other -- both are delicious when grilled and eaten with crispy potatoes and melty grilled shallots.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 45m
Number Of Ingredients 6
Steps:
- Heat a grill to medium-high. Place shallots and potatoes separately on 2 large double layers of foil lined with parchment paper; drizzle with olive oil and season with salt and pepper. Fold parchment and foil around vegetables and crimp edges to form 2 packets.
- Clean and lightly oil hot grill. Grill vegetables, flipping once, until shallots are soft and potatoes are cooked through and crisp around edges, 30 minutes.
- After vegetables have been on grill 10 minutes, season steak with salt and pepper and grill, turning occasionally, until medium-rare, 15 to 20 minutes. Transfer steak to a cutting board and tent loosely with foil. Let rest 10 minutes before cutting meat from both sides of bone and thinly slicing against the grain. Serve with shallots and potatoes.
Nutrition Facts : Calories 649 g, Fat 25 g, Fiber 2 g, Protein 61 g
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 HERB POTATOES
Provided by Maggie Ruggiero
Categories Herb Potato Side Fourth of July Vegetarian Kid-Friendly Quick & Easy Father's Day Backyard BBQ Summer Grill Grill/Barbecue Vegan Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Prepare a gas grill for direct-heat cooking over medium-high heat; see Grilling Procedure .
- Cut potatoes into 1/2-inch-thick slices and cook in a large pot of well-salted boiling water 10 minutes (potatoes will not be cooked through).
- Meanwhile, stir together herbs, garlic, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large shallow dish.
- Drain potatoes well and transfer to herb oil, tossing gently to coat.
- Transfer potatoes to grill, letting excess oil drip into dish (reserve oil in dish). Grill potatoes, covered, turning once or twice, until tender, about 5 minutes total. Return potatoes to dish and toss again with herb oil. Squeeze lemon wedge over potatoes. Season with salt and serve with additional lemon wedges.
GRILLED POTATO WEDGES WITH FRESH HERBS
Elevate your potatoes with a few fresh herbs and olive oil. Easy to make and can be customized to suit your tastes!
Provided by Bren
Categories Side Dish Potato Side Dish Recipes
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Scrub potatoes and cut lengthwise into 2-inch wedges.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender yet firm to the bite, 10 to 15 minutes. Drain.
- Stir olive oil, chives, oregano, and parsley together in a large, flat dish. Place potatoes into the oil mixture and turn to coat.
- Preheat an outdoor grill for medium-high heat and spray the grate with cooking spray.
- Place potatoes onto the hot grill and cook until lightly golden, 7 to 10 minutes. Flip potatoes, adjust the heat to high and grill for another 5 minutes. Add salt to the remaining oil and herb mixture. Add grilled potatoes, turn to coat, and serve.
Nutrition Facts : Calories 278.1 calories, Carbohydrate 26.8 g, Fat 18.2 g, Fiber 3.4 g, Protein 3.2 g, SaturatedFat 2.5 g, Sodium 204 mg, Sugar 1.2 g
GRILLED HERBED NEW POTATOES
Tender taters, served with a sour cream sauce, are ready to eat in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Heat coals or gas grill for direct heat. In large bowl, mix oil, parsley, 1 tablespoon rosemary, 1/2 teaspoon lemon pepper and the salt. Add potatoes; toss to coat. Place potatoes in grill basket (grill "wok").
- Cover and grill potatoes over medium heat 10 to 15 minutes, shaking basket or stirring potatoes occasionally, until tender.
- In small bowl, mix all sauce ingredients. Serve with potatoes.
Nutrition Facts : Calories 270, Carbohydrate 40 g, Cholesterol 15 mg, Fat 2, Fiber 4 g, Protein 5 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 3 g, TransFat 0 g
GRILLED POTATOES AND ONIONS WITH HERBS (FOIL WRAPPED)
Make and share this Grilled Potatoes and Onions With Herbs (Foil Wrapped) recipe from Food.com.
Provided by Karen From Colorado
Categories Potato
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine potatoes, onions and herbs in a large bowl.
- Combine oil, butter, garlic, salt and pepper in a small bowl.
- Drizzle over potato mixture.
- Toss to coat well.
- Arrange potato mixture on 1/2 of a piece of foil large enough to accommodate all the ingredients when made into a packet for grilling.
- Grill over medium hot coals for 30 to 45 minutes or until potatoes are tender, turning and shaking occasionally.
Nutrition Facts : Calories 202.8, Fat 8.2, SaturatedFat 2.6, Cholesterol 7.6, Sodium 249.6, Carbohydrate 29.5, Fiber 3.2, Sugar 2.5, Protein 3.5
GRILLED HERB POTATOES
This is a very simple, but very delicious recipe that I came up with when it was summer time, we wanted to grill out, and the only vegetable I had on hand was potatoes. This ended up being a constant request as a side dish to our grilled meats.
Provided by SaffronMeSilly
Categories Potato
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Wash potatoes and cut into 1/2 inch squares.
- In a large bowl or large ziplock bag, coat potatoes with oil and spices. Shake bowl to evenly coat potatoes.
- Preheat grill to medium heat.
- Line a wire grilling basket or grilling wok with nonstick aluminum foil.
- Spread evenly over basket.
- Cook potatoes for 15-20 minutes or until tender (be sure to shake or stir the potatoes regularly to prevent burning).
GRILLED HERBED POTATOES AND SHALLOTS
When put directly on the grill, potatoes will burn before they are cooked through. Parboiling potatoes and wrapping them in a foil packet with seasonings allows for perfectly grilled potatoes with lots of golden, flavorful bits.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- Place potatoes in a large saucepan, and fill with enough cold water to cover them by 2 inches. Bring to a boil over high heat, and add salt. Reduce heat; simmer until potatoes are slightly tender when pierced with a fork (but not cooked through), about 10 minutes. Drain; let stand until cool enough to handle. Cut each potato in half.
- Heat grill to high. Overlap two pieces of foil, each about 3 feet long, to form a cross. Place the potatoes in one layer in center of cross. Drizzle the potatoes with 2 tablespoons oil; add the shallots and oregano; season with salt and pepper. Fold foil, enclosing the potatoes, and seal edges by crimping.
- Place foil packet on grill, and cook, shaking packet occasionally with tongs, until potatoes are cooked through and golden brown, about 20 minutes, depending on heat of grill. Remove packet from grill, carefully, watching for any steam and hot oil that might escape. Transfer potatoes to a serving bowl. Drizzle with remaining 2 tablespoons oil, and adjust seasoning as desired.
BUTTERY HERBED POTATOES
Provided by Giada De Laurentiis
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Adjust an oven rack to the lower third of the oven and preheat the oven to 450 degrees F.
- Lay 2 large sheets of aluminum foil on a sheet pan. In a large bowl, combine the potatoes, onion, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Use a rubber spatula to toss well to coat. Divide the mixture in the middle of each of the foil sheets. Dot with the cubes of butter and place the rosemary sprigs on top. Bring the edges of the foil up and around the potatoes and seal tightly. Place the packets on a baking sheet and roast, until the potatoes are tender, 30 to 35 minutes.
HERBED POTATO PACKS
Fingerlings are small, firm and waxy potatoes, so they cook faster than chunkier varieties and leap from grill to table in one convenient pouch. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Pierce potatoes with a fork. Place in a large microwave-safe dish; cover and microwave for 4-7 minutes or until crisp-tender, stirring halfway. Add the remaining ingredients; toss to coat., Place one-fourth of the potatoes on a double thickness of heavy-duty foil (about 14x12 in.). Fold foil around potatoes and seal tightly. Repeat with remaining potatoes., Grill, covered, over medium-high heat for 6-9 minutes on each side or until potatoes are tender. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 178 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 597mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
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.
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