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.
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 LAMB SANDWICHES WITH GRILLED SPRING ONIONS WITH SAGE AIOLI AND SUNDRIED TOMATO TAPENADE
Provided by Bobby Flay
Yield 8 servings
Number Of Ingredients 21
Steps:
- Using a sharp knife, cut 1/2-inch slits all over lamb. Insert garlic slices into slits. Brush the lamb with 1/4 cup of the olive oil and sprinkle with herbs. Place in a baking dish, cover and let marinate in the refrigerator overnight.
- Preheat grill. Brush green onions with some of the remaining oil and and season with salt and pepper to taste. Grill for 2 to 3 minutes on each side until almost cooked through. Remove to a plate.
- Remove lamb from marinade and season with salt and pepper to taste. Grill the lamb until the thickest part registers 135 degrees F. for medium rare, turning occasionally, about 30 minutes. Transfer to a platter and tent with foil. Let stand 10 minutes.
- Brush bread with some of the olive oil and grill, cut side down for until lightly golden brown, about 1 minute.
- Chop onions. Cut lamb diagonally into thin slices. Serves with green onions, aioli and tapenade.
- Sage Aioli: Puree garlic, oil and sage in a food processor until smooth. Add the mayonnaise and lemon juice and process until combined. Season with salt and pepper to taste.
- Sun-dried Tomato-Black Olive Tapanade: Combine all ingredients in a food processor and process until smooth. Season with salt and pepper to taste.
GRILLED LEMON GARLIC POTATOES
Make and share this Grilled Lemon Garlic Potatoes recipe from Food.com.
Provided by 4-H Mom
Categories Low Protein
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Bring potatoes and water to cover to a boil in a large Dutch oven over medium high heat, cook 20 to 25 minutes or until tender. Drain and toss with 2 tablespoons olive oil.
- Stir together lemon rind, nest five ingredients and remaining 2 tablespoons olive oil.
- Coat a cold cooking grate with cooking spray and place on grill over medium heat, (350 degrees).
- Place potatoes on cooking grate and grill, covered with grill lid, 5 minutes, turning occasionally.
- Gently toss hot potatoes with lemon mixture.
- Serve immediately or at room temperature.
Nutrition Facts : Calories 237.3, Fat 7, SaturatedFat 1, Sodium 451.4, Carbohydrate 40.3, Fiber 5.1, Sugar 1.9, Protein 4.7
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
GRILLED NEW POTATOES WITH LEMON-GARLIC AIOLI
I found this recipe in a special insert to my local paper (years ago), but only just recently tried it. I thought there wasn't anything you could do new to a potato, but I was so wrong! Friends and family also recommended the aioli mix over fish. . .
Provided by Nicole Bredeweg
Categories Potatoes
Number Of Ingredients 9
Steps:
- 1. In a large pot of salted water, boil potatoes until just thoroughly cooked, but not completely soft, 10 - 15 minutes depending on size. Test by piercing a potato with a thin skewer; when the skewer meats some resistance but can slide all the way through, the potatoes are ready. Drain potatoes immediately and set aside until cool enough to handle.
- 2. Combine mayonnaise, garlic, lemon juice, lemon rind, 1/4 tsp salt and 1/4 tsp pepper in a blender; blend until smooth.
- 3. Heat grill to high.
- 4. Cut potatoes in half, brush the cut sides with oil, and season with remaining 1/4 tsp salt and 1/4 tsp pepper. Grill potatoes cut side down until golden brown and just thoroughly cooked, 2 - 3 minutes.
- 5. Place potatoes on a platter, drizzle with the aioli and sprinkle with chives.
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.
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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GRILLED POTATOES WITH AIOLI | BETTER HOMES & GARDENS
From bhg.com
5/5 (2)Calories 222 per servingTotal Time 52 mins
- In a small saucepan heat oil and garlic over medium-low heat for 5 to 10 minutes or just until garlic starts to brown. Remove from heat. Using a slotted spoon, transfer garlic to a food processor; set aside. Transfer 1 tablespoon of the oil to a large bowl. Stir in the 1/2 teaspoon salt and the black pepper; set aside. Cool and save remaining oil for another use (such as for dipping bread or making salad dressing).
- In a covered Dutch oven cook potatoes in enough boiling salted water to cover for 8 to 10 minutes or just until potatoes are tender; drain. Rinse with cold water; drain again.
- Add potatoes to the oil mixture in large bowl; toss gently to coat. On eight 8- to 10-inch skewers*, thread potatoes, leaving 1/4 inch between pieces.
- For a charcoal grill, place potato skewers on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until potatoes are light brown, turning occasionally to brown evenly. (For a gas grill, preheat grill. Reduce heat to medium. Place potato skewers on grill rack over heat. Cover and grill as above.)
GRILLED POTATOES WITH GARLIC AIOLI RECIPE - FOOD & WINE
From foodandwine.com
Servings 6Total Time 1 hr 20 mins
- In a large saucepan, cover the potatoes with cold water and bring to a boil. Cook over moderate heat until tender, 30 minutes. Drain and let cool for 20 minutes. Cut the potatoes in half.
- Meanwhile, in a food processor, process the mayonnaise, lemon juice, garlic and mustard. With the machine on, add 1/2 cup of the olive oil and the vegetable oil in a thin stream and blend until emulsified. Season with salt and pepper and refrigerate until chilled.
- Light a grill. Toss the potatoes with the thyme and the remaining 1/4 cup of olive oil and season with salt and pepper. Grill over a hot fire for about 10 minutes, turning occasionally, until browned and sizzling. Transfer the potatoes to a platter and serve with the aioli.
GRILLED MAHI MAHI WITH LEMON-HERB AIOLI | HEALTHY RECIPES ...
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Cuisine American, CanadianCategory Lunch, DinnerServings 4Total Time 20 mins
- In a small cup, combine oil, salt and pepper; rub mixture over fish and let stand while grill preheats.
- In another small cup, combine mayonnaise, chives, water, tarragon, lemon zest, lemon juice and garlic; set aside.
- Grill fish, turning once, until just cooked through, about 8 to 10 minutes. Remove to serving plates and drizzle with sauce. Yields 1 piece fish and about 2 teaspoons sauce per serving.
GRILLED DUNGENESS CRAB WITH CHILI OIL, POTATOES, AND AIOLI ...
From sunset.com
5/5 (2)Servings 4Cuisine AmericanEstimated Reading Time 5 mins
- Put a large pot of water on the stove to boil. Once it’s boiling, put your crab into the pot and boil for 13 minutes. Using tongs, carefully remove the crab from the pot and let them cool on a sheet tray until cool enough to handle.
- Meanwhile, make the chili oil by placing the ground chilis in a small bowl and covering with the olive oil. Add the salt, garlic, red wine vinegar, lemon zest, and parsley, and mix to combine. Taste and adjust seasoning.
- To clean the crab, hold it in the palm of one hand, sitting upright. Use your other hand to lift up the back of the top shell, and lift it toward the front of the crab. Discard the top shell and use your hands to remove the gills, and any other inner bits. Holding the two sets of legs in either hand, fold the crab in half, upward to break it into two pieces. Remove any other inner bits and dunk each half in cold water to clean it. Now you have two halves. Using a crab cracker, or heavy mallet, delicately crack the crab legs, while keeping the crab intact.
- Place the cleaned, cracked crab in a large bowl and drizzle a few spoonfuls of chili oil over them. Use your hands, or tongs, to toss the crab and coat it in the oil, being sure to get oil into the bodies. Place the crab onto a hot grill, and grill for about 5 minutes on each side, until you start to see a little char and the crab is warmed all the way through.
HOMEMADE GRILLED STEAK FRIES WITH ROSEMARY-LEMON AIOLI ...
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- Scrub the potatoes under cold water and dry them with paper towels. Cut the potatoes lengthwise in half, and then cut each potato half lengthwise into slices about ½ inch thick. Place in a bowl and add the oil, 2 teaspoons salt, and 1 teaspoon pepper. Toss to coat.
- Grill the potato slices over direct medium heat, with the lid closed, until tender and marked by the grill, 15 to 17 minutes, turning occasionally.
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