Grilled Potatoes And Onion Food

GRILLED ONIONS AND POTATOES

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Stir mayonnaise, Parmesan cheese, garlic, red pepper flakes, paprika, salt, and pepper together in a large bowl. Add potatoes and onion; stir to coat completely.
• Arrange aluminum foil squares on a work surface and spray each with cooking spray. Divide potato mixture between the four squares. Fold aluminum foil over potato mixture and crimp edges together to form a secure pouch.
• Cook on the preheated grill until potatoes are tender, about 30 minutes.

GRILLED POTATOES AND ONION

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.

GRILLED POTATOES AND ONIONS WITH HERBS (FOIL WRAPPED)

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.

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 ONION POTATOES

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 POTATOES WITH CRABMEAT-GREEN ONION DRESSING

Steps:

• Place the potatoes in a large pot, cover with cold water by 2 inches and add 2 tablespoons salt. Bring to a boil and cook until a knife inserted into the center of the potato meets no resistance, about 15 minutes. Drain and let cool slightly.
• Whisk together the vinegar, mayonnaise and mustard in a medium bowl and season with salt and pepper. Slowly whisk in the olive oil until emulsified. Fold in the crab, half the green onions and the parsley. Season with salt and pepper.
• Heat a grill to medium-high.
• Slice the potatoes in half lengthwise, brush the flesh with canola oil and season with salt, pepper and little cayenne. Put the potatoes on the grill, flesh-side down, and grill until golden brown, about 5 minutes. Remove the potatoes to a platter. Break up the flesh a bit with a fork. Immediately spoon the dressing over the potatoes and garnish with the remaining green onions.

SOUR CREAM AND ONION-SPICED GRILLED TORNADO POTATOES

Steps:

• Prepare a grill for cooking over medium heat.
• In a bowl, whisk together the milk powder, Parmesan, chives, dill, onion powder, granulated garlic, parsley, salt and sugar. Mix thoroughly to combine.
• Place the olive oil in a separate bowl and mix in 1 tablespoon of the spice mixture.
• Insert a bamboo skewer lengthwise through the center of each potato. With a sharp paring knife, cut a potato in a spiral pattern all the way down to the skewer, beginning at the top of the potato with the knife set at a 15 to 20 degree angle. Rotate the potato as you cut until the entire the potato is cut through in a spiral pattern. Stretch the potato down the skewer. Repeat with the remaining potatoes.
• Set each skewer over a piece of aluminum foil. Brush each of the potatoes with a generous amount of the oil mixture, reserving a third for later. Wrap the potatoes in the foil, closing both ends so the oil cannot escape. Place on the grill and cook 8 minutes, then flip and cook 8 minutes more. Remove from the grill and let rest until cool enough to handle. (Leave the grill on.)
• Remove the skewers from the foil. Brush each potato with some of the remaining oil mixture and return to the grill until well browned, 2 to 3 minutes per side. Transfer to a platter and sprinkle each with more of the dry spice mixture. (Extra spice mixture can be stored in an airtight container at room temperature for up to 2 months.)

GRILLED TATERS WITH ONION AND GARLIC

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 AND GREEN ONION SALAD

Steps:

• Prepare a grill to medium-high heat.
• If using bacon, cut into 1/2-inch pieces and render in a skillet over low heat until crisp. Remove the bacon from pan, and reserve the bacon fat for the dressing.
• Wash potatoes and slice into 1/2-inch thick rounds. Cover with cold water and about 2 tablespoons of salt in a medium saucepan and bring to boil. Partially cook until crisp-tender, about 4 minutes. Drain the potatoes, put in bowl, and toss with 1/4 cup olive oil, salt and black pepper, to taste.
• Drizzle the green onions with the remaining 2 tablespoons olive oil (or the olive oil-bacon fat blend), season with salt and pepper to taste, and grill until tender. Remove from grill and allow to cool. Cut scallions into 1/2-inch pieces.
• Grill the potatoes until golden brown and tender. If the potatoes are still firm but already brown, finish cooking in a 375 degrees F oven. Let the potatoes cool to room temperature. Slice the potatoes into 1/2-inch sticks and put in a large bowl. Keep all ingredients separate until the day of the party.
• Make the dressing: combine Champagne vinegar, Dijon, shallot, salt, and pepper in a medium bowl. Slowly drizzle in extra-virgin olive oil, whisking constantly, until emulsified. (You may add in some of the optional strained bacon fat for taste at this stage.) Check seasoning. Keep chopped Italian parsley separate until ready to serve, and toss in at the last minute.
• To serve, pour dressing over potatoes, green onions, and bacon, if using, and toss.

GRILLED ONION POTATOES

Steps:

• Cut each potato into five slices. Place onion between slices and sprinkle with salt and pepper. Reassemble each potato; place on a double layer of heavy-duty foil (about 12 in. square)., Pour 2-4 tablespoons of salad dressing over each potato. Wrap foil around potatoes and seal tightly. Grill, covered, over medium heat for 50-60 minutes or until the potatoes are tender.

QUICK AND EASY GRILLED POTATOES

Steps:

• Poke each potato with the tines of a fork. Place the potatoes in a microwave oven, and cook on high power for about 5 minutes. Check about halfway through, and turn potatoes over for even cooking. Slice each potato in half the long way and cook potatoes another 2 minutes on high power.
• Preheat a grill for medium heat.
• Brush the potato tops with olive oil, and season with salt and pepper to taste.
• Cook on prepared grill for 15 to 20 minutes, turning once.

GRILLED ONION, POTATO AND RACLETTE PIZZA

Steps:

• If you aren't using a pre-baked pizza dough, bake the raw dough until 10 minutes shy of being done before using in the recipe. The author mentions adding a thin layer of tomato sauce prior to baking the crust.
• Bring a pot of lightly salted water to the boil and simmer potatoes in it for 20 minutes or until easily pierced with a fork. When done, drain, cool and cut into 1/4"-thick slices.
• Meanwhile, in a medium skillet over medium-low heat, sautee the sliced onion with 1 teaspoon of the oregano and the two tablespoons olive oil until onions are translucent, or about 15 minutes; set aside.
• To assemble the pizza: Drizzle the prepared crust with olive oil and season with salt, pepper and remaining oregano. Sprinkle with the garlic. Top with slices of potato, then tear the raclette into pieces and scatter over the potato slices. Finally, spread the onion slices on top of the potatoes and cheese.
• Grill on medium-low heat for 5-7 minutes, then shut grill off and let pizza sit for 5 minutes or until the cheese has melted and the pizza is crispy and browned. Watch closely--If browning too quickly, move pizza to top rack of grill.
• Remove to serving plate, drizzle with olive oil and season with salt, pepper and the fresh lemon juice squeezed over top. Serve immediately.

GRILLED FISH WITH NEW POTATO & SPRING ONION CRUSH

Steps:

• Cook the new potatoes in boiling salted water for 12 minutes until just tender and drain.
• Melt the butter in a pan and cook the sliced spring onions for 3-4 minutes until soft.
• Lay the 4 fish fillets on a buttered tray, skin side up. Brush with melted butter and grill for 8-10 minutes until the skin is crisp and the fish is tender.
• Crush the potatoes and spring onions lightly. Divide the mixture between four warm plates and top with the fish. Garnish with watercress and serve with mayonnaise.

CHEESY POTATOES AND ONIONS FOR THE GRILL

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.

GRILLED POTATOES WITH BACON, CHEESE AND GREEN ONIONS

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!

GRILL POTATO AND ONION PACKAGES

Steps:

• Combine oil, mustard, thyme, salt and pepper in large bowl. Whisk to blend well. (Can be prepared 6 hours ahead. Cover and let stand at room temperature.)
• Prepare barbecue (medium-high heat). Add potatoes and onions to mustard oil. Toss to coat. Set six 18 x 9-inch sheets of heavy-duty aluminum foil on work surface. Spray foil with nonstick vegetable oil spray. Divide vegetables among foil sheets, placing in center of left half of each. Sprinkle with salt and pepper. Fold right half of foil over vegetables. Fold edges of packages together to seal tightly.
• Place packages on grill. Grill until potatoes are tender and golden brown, turning occasionally, about 25 minutes. Remove packages from grill. Slit top of foil and fold back. Garnish potatoes with thyme sprigs, if desired.

GRILLED POTATO FANS WITH ONIONS

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.

GRILLED POTATO, CARROT, AND ONION FOIL PACKETS

Steps:

• Peel and cut up the potatoes and carrots into bite-size chunks. Chop up onion.
• Combine all veggies in tin foil or foil baking bag. Season with desired amount of seasoning salt and top with butter. Seal foil well (you may need more than one bag, so the vegetables are done evenly).
• Grill until potatoes and carrots are soft, about 40 minutes (flip bags at least 3-4 times during grilling). Remove from grill and place the veggies in a large bowl and add the sour cream, mixing well.

GRILLED POTATO AND ONION SALAD

Steps:

• Cook potatoes in boiling water in saucepan 20 min. or until tender; drain.
• Heat grill to medium-high heat. Place potatoes in large bowl. Add 2 Tbsp. dressing; toss to coat. Place potatoes and onions on grate of grill. Brush onions with 1 Tbsp. of remaining dressing.
• Grill 10 min. or until browned, turning occasionally and brushing onions with 1 Tbsp. of remaining dressing. Place potatoes and onions in serving bowl. Add remaining dressing; toss to coat. Serve warm.

GRILLED SWEET POTATOES, ONION, AND BELL PEPPER WITH THYME VINAIGRETTE

Steps:

• Prepare barbecue (medium heat). Whisk oil and thyme in small bowl to blend. Place sweet potatoes, onion, and bell pepper in large bowl. Drizzle with 1/4 cup oil mixture and toss to coat. Grill vegetables until tender and slightly charred, turning often, about 15 minutes for pepper and about 20 minutes for sweet potatoes and onion. Transfer vegetables to platter.
• Whisk vinegar into remaining oil mixture. Season vinaigrette with salt and pepper; drizzle over vegetables. Serve warm or at room temperature.