GRILLED RED POTATOES AND ONIONS
Steps:
- Preheat the grill and brush with a metal grill brush to loosen any crud and soot. After the grill has been brushed, run an oiled towel over the grill to pick up any loosened crud.
- In a large bowl, toss the potatoes and onions together with the rosemary, garlic, crushed red pepper, salt, to taste, and a little olive oil. Try to keep the onions together in rounds, they will fall apart while grilling but try and keep them together as long as possible; it just makes things easier.
- Arrange the potatoes and onions on the preheated grill. Once the potatoes have developed lovely grill marks, rotate them a quarter turn to create a lovely crosshatch pattern, (dont worry about the onions, they fall apart and you wont see the marks). Turn the potatoes over and repeat the process, turn the onions over to cook the other side as well. Cook the potatoes and onions until they are soft all the way through, about 8 to 10 minutes on each side.
- Remove from the grill and serve hot or at room temperature.
- Who knew you could grill a potato!
GRILLED POTATOES AND ONION
Always cook up a package of potatoes and onions with the rest of your grilled meal! Start early, because it takes about a half an hour to cook. These cook over indirect heat (off to the side), so you can grill other things at the same time.
Provided by Bob Cody
Categories Side Dish Potato Side Dish Recipes
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat grill for medium heat.
- For each packet, measure out 2 or 3 squares of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other. Place some of the potatoes and onion in the center, sprinkle with salt and pepper, and dot with butter. Wrap into a flattened square, and seal the edges. Repeat with remaining potatoes and onion.
- Place aluminum wrapped package over indirect heat, and cover. Cook for approximately 30 minutes, turning once. Serve hot off the grill.
Nutrition Facts : Calories 278.2 calories, Carbohydrate 40.1 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 5.3 g, Protein 4.8 g, SaturatedFat 7.4 g, Sodium 677.3 mg, Sugar 2.8 g
GRILLED TATERS WITH ONION AND GARLIC
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Prepare a grill for medium-high heat.
- In a large bowl, combine the potatoes, olive oil, onions and garlic. Season with salt and pepper.
- Cut six 12-inch square sheets of foil and place them on a baking sheet. Put one-sixth (about a cup) of the potato mixture in the center of each piece of foil. Fold the sides of the foil over the potatoes, covering them completely and sealing them into packets.
- Transfer to the grill and cook until tender, 15 to 20 minutes.
GRILLED POTATO FANS WITH ONIONS
Looking for the ultimate grilled potato? These seasoned potato "fans" are filled with tender onions, roasted garlic cloves and savory Parmesan cheese. -Sharon Crabtree, Graham, Washington
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Prepare grill for indirect heat. With a sharp knife, cut each potato into 1/2-in. slices, leaving slices attached at the bottom. Fan potatoes slightly. Place each on a 12-in. square of heavy-duty foil., Insert the onions, butter and garlic between potato slices. Combine the cheese, chives, pepper flakes and salt; sprinkle between slices. Fold foil around potatoes and seal tightly., Grill, covered, over indirect medium heat for 35-45 minutes or until tender. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 302 calories, Fat 13g fat (8g saturated fat), Cholesterol 35mg cholesterol, Sodium 195mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 4g fiber), Protein 7g protein.
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 NEW POTATO SALAD WITH PEPPERS AND ONIONS
Steps:
- Preheat grill over high heat.
- Brush potatoes with oil, season with salt and pepper and grill until slightly charred.
- Whisk the vinegar and mustard in a bowl, then slowly whisk in the olive oil. Whisk in salt and pepper, to taste.
- Add the potatoes to the vinaigrette, then add the peppers, onions and the parsley, and toss to combine.
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.
POTATOES AND ONIONS
Provided by Giada De Laurentiis
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl, toss together all of the ingredients. Spread the mixture in a single layer on a baking sheet. Bake until the potatoes and onions are golden brown and cooked through, about 40 minutes. Serve immediately or cool and store in an air-tight container in the refrigerator, reheating the next day in a preheated 400 degrees F oven for 10 to 15 minutes.
GRILLED ONION POTATOES
These are great off the grill; so fragrant! Recipe slightly modified from "Quick Cooking" magazine.
Provided by Fauve
Categories Potato
Time 1h5m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Cut into each potato, not completely all the way through, so that you can "fan" it out somewhat.
- Place each potato onto double layer of heavy-duty foil; then insert small wedges of onion between potato slits.
- Pour 2-4 tablespoons of Italian dressing over the potato and onions.
- Add salt and pepper to taste.
- Wrap foil securely around the potatoes and seal tightly.
- Grill, covered, over medium heat for about 50 - 60 minutes, or until potatoes are tender.
- NOTE: If you wish, these potatoes may be made in the oven. Follow all steps but eliminate # 6 -- Preheat oven to 375 and bake for 50 to 60 minutes, or until potatoes are tender.
GRILLED ONION POTATO SALAD
Grilling the onions definitely makes this taste just a little bit better! Cook time reflects chill time.
Provided by Kim127
Categories Potato
Time 3h40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat grill.
- Slice onion into slightly larger than 1/4-inch slices and brush both sides of each slice with olive oil.
- Place onion on grill and cook 4-5 minutes per side or until brown and tender.
- Let onion cool and then chop.
- Place potatoes into boiling salted water for about 20-25 minutes or until just tender; drain.
- When cool enough to handle, peeled and cut into 3/4 inch pieces.
- In a large bowl, stir milk and vinegar together and let sit 1-2 minutes to thicken.
- Whisk in mayo, salt and pepper.
- Stir in onions.
- Add potatoes to bowl, stir and then add celery.
- Stir gently.
- Cover and refrigerate for several hours before serving.
Nutrition Facts : Calories 129.3, Fat 2.2, SaturatedFat 0.5, Cholesterol 1.4, Sodium 162.4, Carbohydrate 25.4, Fiber 2.5, Sugar 1.9, Protein 2.7
GRILLED RED ONION & POTATO SALAD
Grilling with large potatoes makes this recipe the perfect side for any barbecue
Provided by Good Food team
Categories Side dish
Time 40m
Number Of Ingredients 5
Steps:
- Boil the potatoes in a large pan of salted water for about 10 mins until just cooked. In a large bowl, stir the oil and vinegar together with some salt and pepper. While the barbecue is still hot, grill the onion slices for 5 mins on each side until lightly charred. Toss the hot onions, separating them into rings, in the dressing.
- Toss the potatoes in a small drizzle of oil and grill on the barbecue, cut side down, for about 5 mins until browned, then toss with the onions. Mix in the parsley and serve.
Nutrition Facts : Calories 235 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.04 milligram of sodium
GRILLED ONION AND POTATO SALAD
From Cooking Light. Use a grill basket or thread the potatoes and onions on skewers before grilling. Dress veggies while still warm. Serve at room temp or chilled.
Provided by kitchenslave03
Categories Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Prepare grill.
- Place potatoes in large saucepan. Cover with cold water to 2 inches above potatoes; bring to a boil. Cover, reduce heat, and simmer 8 min or til almost tender. Drain and rinse with cold water; drain. Combine potatoes, 2 t oil, 1/8 t salt, 1/8 t pepper and onion in a large bowl, tossing gently to coat. Arrange potatoes and onion in a single layer on grill rack coated with cooking spray; grill 10 min or til potatoes are tender, turning once.
- Combine remaining 1 T oil, 1/2 t salt, 3/4 t pepper, sherry vinegar, chicken broth, and minced garlic in a large bowl, stirring with a whisk. Add potato mixture to vinegar; toss to coat. Let stand 20 minute Stir in parsley.
Nutrition Facts : Calories 125.9, Fat 3, SaturatedFat 0.4, Sodium 191.7, Carbohydrate 23, Fiber 3, Sugar 2.1, Protein 2.7
CHEESY POTATOES AND ONIONS FOR THE GRILL
You can make these in a large heavy disposable foil pan or wrapped in heavy-duty foil and can also be cooked in the oven, you may adjust the amount of cheeses to taste
Provided by Kittencalrecipezazz
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Prepare a 20 x 20-inch piece of heavy-duty foil or a 13 x 9-inch disposable foil pan (I prefer to make these in a pan).
- Generously spray the inside of the foil or pan with cooking spray.
- Toss the potatoes with sliced onions and Parmesan cheese (if using) then place on top and in the middle part of the foil, or place into the foil pan.
- Sprinkle the butter cubes over the potatoes.
- In a bowl combine cheddar and mozzarella cheeses, parsley, Worcestershire sauce, seasoned salt, black pepper and garlic powder; sprinkle over the potatoes and onions.
- Slightly wrap up the ends of the foil then drizzle the broth over the top of the mixture.
- Seal up the foil completely.
- Make one or two very small pin-holes in the top of the foil to allow heat to escape (or cover the foil pan tightly with a sheet of foil, then make a small hole/s in the top of the foil).
- Place the foil packet or foil pan on the grill, cover with the grilling lid and cook for about 40 minutes or until the potatoes are tender.
Nutrition Facts : Calories 505.1, Fat 23.7, SaturatedFat 14.7, Cholesterol 66.7, Sodium 504.8, Carbohydrate 60.7, Fiber 7.8, Sugar 4.4, Protein 14.7
GRILLED POTATO AND ONION PACKETS
Great side dish for the grill. The mustard taste is very understated. My dh and I don't like mustard, but we love this recipe. In response to Engrossed's review, she is right that you don't need all the oil--I always have oil left in the bowl after I transfer the potato mixture to the foil, and I've just always tossed it.
Provided by helowy
Categories Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together oil, mustard, thyme, salt, and pepper in a large bowl.
- Add potatoes and onions to mustard oil. Toss to coat.
- Set six 18x9 inch sheets of heavy duty aluminum foil on work surface. Spray foil with nonstick cooking spray. Divide potatoes and onions between the sheets, placing in the center of the left half of each sheet. Fold right half of foil over veggies and fold edges of packages together to seal well.
- Grill about 25 minutes over medium high heat.
- Open packages very carefully to avoid being burned by the steam.
Nutrition Facts : Calories 368.3, Fat 24.3, SaturatedFat 3.4, Sodium 781, Carbohydrate 36.1, Fiber 4, Sugar 3.5, Protein 3.5
GRILLED POTATOES WITH BACON, CHEESE AND GREEN ONIONS
I have been looking for a grill potato recipe that was just right for a long time. I've tried many that were great, but it was never what I wanted. Then the solution came to me - make up my own! It worked perfectly, and my husband and I enjoy these on a weekly basis. I have never actually measured the ingredients, so my recipe may be a little vague. But that's the beauty of Zaar, isn't it? You're all capable of making this one - no problem.
Provided by LibbyAnne
Categories Potato
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fire up your charcoal.
- Spray the bottom of a foil pan with cooking spray. (Or if you prefer, spray aluminum foil and make this in foil packets instead).
- Place potatoes into pan, and LIBERALLY shake seasoning blend and garlic salt on top; stir to coat.
- Pour beef broth into pan.
- Add bacon to the potatoes, spreading it evenly.
- Cut butter into pats, and place it on top.
- Cover with foil and place onto hot grill for 45 minutes.
- Pull back foil and add cheddar cheese evenly over the dish.
- Recover dish and leave on grill for another 15 minutes.
- Remove from grill and cover with chopped green onions.
- Serve!
Nutrition Facts : Calories 474.9, Fat 33.9, SaturatedFat 17.5, Cholesterol 79.5, Sodium 575, Carbohydrate 30.1, Fiber 3.2, Sugar 2, Protein 13.8
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