GRILLED POTATOES
Steps:
- Heat grill to medium heat and oil the grates with cooking spray.
- Add the sliced potatoes to a rimmed tray or baking dish. Sprinkle with salt and pepper on both sides. Pour 1/2 cup Garlic Oil over the potatoes and toss gently to coat. Add the potatoes to the hot grill, then brush with the remaining oil mixture. Grill, flipping the potatoes once, until golden brown, about 5 minutes per side.
- Mash together the garlic and 1/2 teaspoon salt with a knife or bench scraper on a cutting board until it is a paste. Add the garlic to a small saucepan with the oil, chives, parsley, lemon juice and remaining 1/4 teaspoon salt. Cook over medium-low heat until the ingredients have combined, 3 to 4 minutes. Use as a marinade for potatoes, brush on rolls before toasting or brush on proteins for extra flavor.
GRILLED POTATOES
Crispy grilled potatoes are easy and a perfect side to any BBQ recipe. Golden outside, tender inside, with no boiling or clean up required!
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 30m
Number Of Ingredients 9
Steps:
- Rinse and dry the potatoes (no need to peel). Cut crosswise into ½-inch slices (if your potatoes are smaller than a golf ball, you can halve or quarter them). Place in a large bowl.
- In a small bowl, stir together the rosemary, garlic powder, salt, pepper, and oregano.
- Drizzle the potatoes with the oil, then sprinkle the spices over the top. Toss to evenly coat.
- Preheat the grill to medium-high (about 375 to 400 degrees F).
- Place two large (about 22 to 24 inches long) sheets of heavy-duty foil down on a large baking sheet (you'll use the baking sheet for easy transport) so that the foil pieces are slightly overlapping down the center to create a wider sheet. Coat with non-stick spray. Spread the potatoes onto the foil in a single layer (if you prefer not to have the food touch the foil, you can add a layer of parchment in between). Place two more overlapping sheets of foil on top, then fold up the edges all the way around to seal and create a packet. Leave some space towards the top of the packet to allow the air to circulate.
- Using the baking sheet, carry the potatoes out to the grill, then with tongs slide the packet onto the grill. Cover then cook for 15 minutes.
- Carefully open the foil then use the tongs to flip the potatoes over. They should be deeply golden on the first side (if not, continue to cook them for 3 to 5 minutes more). Place the foil loosely back over the top, close the grill, and cook for 5 to 10 additional minutes, until the potatoes are tender when pieced with a fork.
- Slide the potato packet back onto the baking sheet, then transfer them to a serving bowl (or serve them right off of the foil). Serve warm, with a sprinkle of Parmesan and chopped fresh herbs as desired.
Nutrition Facts : ServingSize 1 g, Calories 196 kcal, Carbohydrate 31 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Fiber 4 g, Sugar 1 g, UnsaturatedFat 6 g
GRILLED POTATOES IN FOIL
Grilled potatoes in foil are a great side dish to any grilled meat. Easy to fix and cooks while your meat does.
Provided by Sherri C.
Categories Side Dish Potato Side Dish Recipes
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for high heat; close cover. Lay out three 18-inch long pieces of aluminum foil on a work surface, dull side facing up.
- Smear 1/2 tablespoon butter in the middle of the first piece of foil. Add 1/3 of the potato slices, onion, and bell pepper. Sprinkle with 1/3 of the garlic powder; season with salt and pepper. Fold up the edges of the foil over the vegetables to create an almost leak-proof packet, making sure to seal the edges. Repeat with last 2 pieces of foil and the remaining ingredients to make 2 more packets.
- Reduce the heat of the grill to medium. Place foil packets on the grate; cook until potatoes are tender, 20 to 30 minutes.
Nutrition Facts : Calories 211.6 calories, Carbohydrate 42.3 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 5.8 g, Protein 5.1 g, SaturatedFat 1.9 g, Sodium 61.4 mg, Sugar 4 g
GRILLED POTATO SLICES WITH SALT AND VINEGAR
Simmering potatoes in vinegar imparts a pleasant tang reminiscent of salt-and-vinegar potato chips. Grilling, a healthier technique than frying, gives the potatoes a nice charred flavor.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 50m
Number Of Ingredients 5
Steps:
- Bring potatoes and vinegar to a boil in a medium saucepan (vinegar should cover potatoes). Reduce heat to medium-low, and simmer potatoes until just fork tender, about 5 minutes. Let potatoes cool in vinegar for 30 minutes. Drain well, and gently toss with oil, salt, and pepper.
- Preheat grill to medium-high. Grill potatoes in a single layer until browned on both sides and cooked through, about 5 minutes per side. Sprinkle with salt before serving.
GRILLED POTATO SLICES
Large slices of baking potatoes that are lightly brushed with olive oil, sprinkled with Mrs. Dash®, and grilled to perfection. A delicious alternative to your plain baked potato! Works great on indoor or outdoor grills.
Provided by Angela Barnes Hopkins
Categories Side Dish Potato Side Dish Recipes
Time 25m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Cut a small slice off the bottom of each potato to prevent them from rolling back and forth on the cutting board. Slice potatoes into 1/4-inch slices on the widest side.
- Lay slices flat on a large cookie sheet. Lightly brush one side with 1 tablespoon olive oil. Sprinkle with seasoning.
- Place potatoes on the hot grill, seasoned side-down. Brush with remaining tablespoon oil and sprinkle seasoning over the second side. Close lid and cook for 15 to 20 minutes, turning once halfway through.
Nutrition Facts : Calories 202.8 calories, Carbohydrate 32.2 g, Fat 6.9 g, Fiber 4.1 g, Protein 3.7 g, SaturatedFat 1 g, Sodium 11.1 mg, Sugar 1.4 g
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 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 POTATOES IN FOIL (POTATO PACKETS)
Foil packets are a quick and easy way to prepare potatoes for the grill, oven or even the campfire!
Provided by Holly Nilsson
Categories Side Dish
Time 50m
Number Of Ingredients 7
Steps:
- Place foil packets on the counter and spray with cooking spray.
- Wash and slice potatoes (and onions/mushrooms if using).
- Place potato slices (approx 1 potato per packet) and any optional toppings on each foil piece. Top with a generous pat of butter and salt/pepper to taste. Fold each packet closed.
- Grill over medium heat for 30 minutes or until soft.
Nutrition Facts : Calories 280 kcal, Carbohydrate 44 g, Protein 9 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 23 mg, Sodium 110 mg, Fiber 9 g, Sugar 1 g, ServingSize 1 serving
GRILLED POTATO SLICES
One of my "found" cut-outs from a magazine at some point and time in my life. Sorry I can't give more information. I'm actually quite surprised it is not already on 'Zaar but I do need to save it for future reference as my goal is to one day not have one cut-out recipe anywhere in my kitchen but have them all saved here on 'Zaar. :)
Provided by HokiesMom
Categories Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Boil potatoes until almost tender - about 25 minutes.
- Drain, peel (optional) and cut lengthwise into 1/2" slices.
- Brush with olive oil and sprinkle with salt and pepper or for a spicier taste use garlic salt / seasoning.
- Cook over glowing coals (or a medium high heat for a gas grill) for about 5 minutes on each side until golden brown.
Nutrition Facts : Calories 332.4, Fat 13.8, SaturatedFat 1.9, Sodium 16.9, Carbohydrate 48.4, Fiber 6.1, Sugar 2.2, Protein 5.6
GRILLED SWEET POTATO SLICES
This is fast and easy... and so good! We do this with other veggies too, potatoes, carrots, turnips, etc. The caramelization of the veggies mingled with the smokey flavor from grilling makes this just wonderful! .
Provided by Colleen Sowa
Categories Potatoes
Time 30m
Number Of Ingredients 3
Steps:
- 1. Oil or butter both sides of the sweet potatoe slices. Set on the grill to get grill marks on both sides. Poke holes in aluminum foil. Oil the foil. Place foil on grill. Oil or butter the slices of sweet potato and place on the foil. Cook over medium heat for 10 minutes. Turn over. Cook 10 - 15 minutes longer, they should be tender. (If using salt, add it after you flip potatoes over).
- 2. I likt to cut the potatoes on an angle to give them a pleasing shape. *** If you don't want the grill marks you can skip that part... but it is pleasing to look at.
GRILLED POTATOES
Make and share this Grilled Potatoes recipe from Food.com.
Provided by CJAY8248
Categories Potato
Time 20m
Yield 2 potatoes, 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat and grease grill. Boil potatoes in water for 6 minutes, until slightly cooked but raw in center. Strain potatoes in a colander. Place potato slices on grill. Using a pastry brush, apply butter and sprinkle each slice with House Seasoning. Grill potato slices for 4 to 5 minutes and flip slices, repeating with butter and House Seasoning. Cook untli grilled through. House Seasoning: Combine salt, pepper and garlic powder in a small bowl.
Nutrition Facts : Calories 586.6, Fat 24, SaturatedFat 14.9, Cholesterol 61.1, Sodium 56826, Carbohydrate 87.4, Fiber 13.4, Sugar 3.5, Protein 12.3
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From thecozycook.com
5/5 (12)Total Time 40 minsCategory Side DishCalories 192 per serving
- Combine the spices for the potato seasoning. Drizzle most of the olive oil over the spice mix and stir well to combine. Only add the remaining oil to the potatoes if necessary.
- Slice the potatoes into ½ inch thick slices. I like to thinly slice the round ends off so that each side of potato is able to lay flat on the grill.
- Place the potato slices into a large bowl and drizzle them with the olive oil/seasoning mix. Toss to combine well.
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4.5/5 (6)Total Time 1 hr 25 minsCategory Side DishCalories 253 per serving
- Cut potatoes into thick slices, about 1/2-inch each. Add potato slices to a large bowl (or Ziploc bag).
- In a mixing bowl, add olive oil, water, onion powder, paprika, kosher salt and black pepper. Stir all ingredients together until combined.
- Pour oil and spice mixture over potatoes. Stir potatoes until well coated with oil and spice mixture. Cover bowl (with plastic wrap) and place in refrigerator for 1 hour.
- After one hour, remove potatoes from refrigerator and place each slice on a medium-high heated grill.
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- Bring a well-salted pot of water to a boil, then add potatoes and cook until al dente, 5 to 7 minutes.
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4.6/5 (8)Category Side Dish
- Lay the potato slices on the barbecue grill and cover. After 4 minutes, remove the lid and turn the potatoes over. Cover with the lid.
GRILLED POTATO SLICES - BETTER HOMES & GARDENS
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4.7/5 (3)Calories 70 per serving
- Scrub potatoes. Cut potatoes into 1/2-inch slices. Brush both sides of each potato slice with oil. Sprinkle with salt and pepper.
- For a charcoal or gas grill, place potato slices on ta grill rack directly over medium heat. Grill for 15 to 20 minutes or until potatoes are tender and browned, turning once.
- Arrange potato slices on a serving platter. Sprinkle with dried tomatoes and capers. Spoon crème fraîche into a small serving bowl; sprinkle with chives. Serve potato slices warm or at room temperature with crème fraîche.
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From landolakes.com
3.8/5 (4)Calories 420 per servingServings 4
- Heat one side of gas grill to high or charcoal grill until coals are ash white. Place coals to one side in charcoal grill.
- Slice thin piece off bottom of each potato. Cut each potato into 12 slices, cutting almost to bottom. (Do not cut all the way through.)
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4/5 (4)Total Time 35 minsCategory PotatoCalories 91 per serving
- Start with a hot grill and turn one side to medium or medium-low if you have a hot running grill. You want the grill surface temperature about 400°-450° max.
- Mix the potato and onion with 2 tablespoons olive oil. Add 1/2 teaspoon salt and 1/4 teaspoon pepper and mix well.
- Put in a grill-safe pan over the medium heat side of the grill. Stir every 5 minutes or so and occasionally rotate the pan. It is done in about 30 minutes. It should be nicely brown, fork-tender, and about 200° (190°-210°).
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From vanillaandbean.com
5/5 (1)Total Time 35 minsCategory Side Dish, SnackCalories 154 per serving
- In a large, 7 quart boiling pot or Dutch oven fill water to half way. Transfer the sweet potatoes (skin on) to the pot and bring to a boil. Once boiling, set a timer for 15 minutes. After 15 minutes, check to see if the potatoes are fork tender (soft enough that you can stick a fork in with little effort). If not give em' a few more minutes. Larger potatoes can take up to 25 minutes. This will par-cook the potatoes. They'll finish cooking on the grill. Drain the potatoes and allow them to cool until they can be safely handled.
- In a small bowl, whisk the olive oil, Shawarma spice blend, lemon juice and sea salt. Set aside until ready to use brush/paint on to the sweet potatoes.
- For both dips the process is the same. Add all the ingredients to a food processor and process until smooth and creamy. About 1 minute each. Scrape down the bowl a few times and reprocess as needed. Taste for salt. Store in the refrigerator until ready to share. *Depending on how thick or thin your tahini is, you may need to drizzle in a bit more water into the Honey Tahini Sauce. It will thicken in the fridge so give it a good stir and/or a drizzle of water before sharing. Make up to three days in advance.
- Refrigerator: Store grilled sweet potatoes in a covered container for up to four days. Freezer: Freeze slices and wedges on a parchment lined sheet pan. Once frozen, transfer the sweet potatoes to a lidded container and freeze for up to two weeks.
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4.6/5 (5)Total Time 25 minsCategory GrillingCalories 151 per serving
- In a small bowl, mix together salt, paprika, garlic powder, onion powder, chili powder, and pepper.
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5/5 (1)Category Side DishServings 4Calories 302 per serving
- Preheat the grill to medium high heat (350-400 degrees Fahrenheit) and bring a large pot of salted water to a boil on the stove.
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- Wash the potatoes to get any dirt off, then dry them off with a towel. Using a large sharp knife and cutting board, cut the potatoes into thin, flat slices no thicker than 1/4 inch thick. Put the potato slices in a large bowl and set aside.
- Measure out the kosher salt, smoked paprika, garlic powder, and onion powder with measuring spoons and pour them into a small bowl. Mix them together and sprinkle them over the potatoes, then measure out the oil and drizzle it over the potatoes as well. Use your fingers to combine everything together, making sure each slice of potato is as evenly coated as possible.
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From eatingwell.com
Category Healthy Sweet Potato RecipesCalories 206 per servingTotal Time 25 mins
- Preheat grill to medium. Combine oil, paprika, cumin and ¼ teaspoon salt in a medium bowl; add sweet potatoes and toss to coat. Combine yogurt, chipotle, lime juice and the remaining ¼ teaspoon salt in a small bowl; set aside.
- Place sweet potatoes on oiled grill rack (see Tip); grill, uncovered, until grill marks appear on both sides and the sweet potatoes are tender, 4 to 5 minutes per side. Transfer to a serving platter. Garnish with cilantro (or scallions), if desired; serve with the chipotle sauce.
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- Scrub your potatoes clean with a scrubber sponge or a soft nylon brush. Try not to scrub through the skin of the potatoes. Advertisement.
- Slice the potatoes into 1/2-inch thick slices using a sharp knife. Coat the potato slices in a mix of olive oil and your favorite spices, if you'd like.
- Lay a single serving of potato slices in the center of a piece of heavy-duty foil, approximately 24 inches in length. Coat the surface of the foil with olive oil if you did not season your slices.
- Create a foil pouch by bringing the cut ends of the foil together. Fold the ends over twice, making two 1/4-inch folds to seal the foil over the top of the potatoes.
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