GRILLED POTATOES WITH MUSTARD-GARLIC DRESSING
Steps:
- Put the potatoes in a pot of generously salted water and bring to a boil. Cook until just tender, 8 to 10 minutes. Drain and cool slightly.
- While the potatoes are cooking, whisk together the vinegar, mustard and garlic in a bowl, and season with salt and pepper. Slowly whisk in the oil until emulsified.
- Heat the grill to high. Toss the potatoes with a little canola oil, and season with salt and pepper. Put the potatoes in a grill basket and grill, shaking the basket occasionally and turning the potatoes as needed, until charred in spots and just cooked through, about 5 minutes.
- Put the potatoes in a serving bowl and toss with the dressing while still hot. Add the parsley and toss again. Serve.
ROSEMARY ROASTED POTATOES
For a go-to side dish, try Ina Garten's Rosemary Roasted Potatoes recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 1h8m
Yield 3 to 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
- Remove the potatoes from the oven, season to taste, and serve.
GARLIC ROSEMARY POTATOES
Garlic Rosemary Potatoes are made in a foil packet and easy to cook on the grill for a flavorful side dish.
Provided by Milisa
Categories Side Dishes
Time 55m
Number Of Ingredients 7
Steps:
- Preheat grill to 350°.
- Scrub potatoes and dry well.
- Cut potatoes into wedges and place in a large bowl.
- In a small saucepan melt butter with olive oil and minced garlic. Cook over low heat for about 2- 3 minutes until garlic becomes fragrant.
- Remove from heat and mix in rosemary, salt and pepper.
- Drizzle over potatoes and mix thoroughly.
- Create a foil packet with heavy duty foil or 2 layers of standard foil.
- Pour potatoes and all of the garlic butter mixture into packet.
- Seal packet and place over indirect heat on the grill.
- Cook with the grill closed for 45 minutes to 1 hour.
- Remove from grill and carefully open the packet, watching for steam.
- Toss potatoes with butter mixture in the bottom of the packet and serve immediately.
Nutrition Facts : Calories 265 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 13 grams fat, Fiber 4 grams fiber, Protein 4 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 436 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
GRILLED POTATOES WITH GARLIC AND ROSEMARY
This recipe works best with small potatoes that are about 1 1/2 inches in diameter. If using medium potatoes, 2-3 inches in diameter, cut potatoes in quarters. If potatoes are larger than 3 inches in diameter, cut each potato into eights. Since potatoes are cooked in microwave, use wooden skewers. Very good recipe done on the BBQ. Recipe came from Cooks Illustrated.
Provided by Chef mariajane
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Turn all burners to high, cover, and heat grill until very hot, about 15 minutes. use grill brush to scrape grill clean; oil cooking grate. Leave primary burner on high and reduce other burners to medium.
- Meanwhile, heat olive oil, garlic, rosemary, and 1 1/2 teaspoons salt in small skillet over medium heat util sizzling, about 3 minutes. Reduce heat to medium-low and continue to cook until garlic is light blond, about 3 minutes. Pour mixture through fine-mesh strainer into small bowl'; press on solids. Measure 1 tablespoons solids and 1 tablespoons oil into large bowl and set aside. Discard remaining solids but reserve remaining oil.
- Place slewered potatoes in single layer on large microwave safe plate and poke each potato several times with skewer. Brush 1 tablespoons strained oil and season libererally with salt. Microwave on high powder until potatoes offer slight resistance when pierced with the tip of a paring knife, abot 8 minutes, turning them halfway through cooking time. Transfer potatoes to baking sheet coated with 1 tablespoons strained oil Brush with remaining tablespoons strained oil; season with salt and pepper to taste.
- PLace potatoes on hotter part of grill. Cook, with lid down, turning once, until grill marks appear, about 4 minutes. Move potatoes to cooler part of the grill; continue to cook with lid down until paring knife slips in and out of potato easily; 5-8 minutes longer. Remove potatoes from skewers and transfer to bowl with reserved garlic/oil mixture; add chives and toss until thoroughly coated. Serve immediately.
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.
GRILLED POTATOES WITH GARLIC AND ROSEMARY
For gas grill: Turn burners to high, cover, and heat grill until very hot, about 15 minutes. Scrape grill clean and brush grate with oil before grilling potatoes. For charcoal grill: light large chimney starter with about 100 briquets (6 qts.) and allow to burn until coals are fully ignited and covered with thin layer of ash, about 20 minutes. Empty coals into grill; build 2 leverl fire by arranging 2/3 of coals over half of grill and arranging remaining coals in single layer over other half. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes, scrape grate clean. Remove lid and let coals burn until fire on hotter part of grill is medium (you can hold your hand 5" above grate for 5-6 seconds), about 10 minutes. Dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate.
Provided by KathyP53
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat olive oil, garlic, rosemary, and 1/2 teaspoons salt in small skillet over medium heat until sizzling, about 3 minutes. Reduce heat to medium low and continue to cook until garlic is light blond, about 3 minutes. Pour mixture through fine mesh sieve into small bowl; press on solids. Measure 1 tbsp of solids and 1 tbsp oil into large bowl and set aside. Discard remaining solids but reserve remaining oil.
- Place skewered potatoes in single layer on large microwave-safe plate and poke each potatoe several times with skewer. Brush with 1 tablespoons strained oil and season liberally with salt. Microwave on high power until potatoes offer slight resistance when pierced with tip of paring knife, about 8 minutes, turning them halfway through cooking time. Transfer potatoes to baking sheet coated with 1 tablespoons strained oil. Brush with remaining tbsp strained oil; season with salt and pepper to taste.
- Place potatoes on hotter side of grill. Cook turining once, until grill marks appear, about 4 minutes. Move potatoes to cooler side of grill, cover with 9x13" disposable aluminum pan and continue to cook until paring knife slips in and out of potatoes easily, 5-8 minutes longer.
- Remove potatoes from skewers and transfer to bowl with reserved garlic/oil mixture; add chives and toss until thoroughly coated. Serve immediately.
Nutrition Facts : Calories 304.8, Fat 13.8, SaturatedFat 1.9, Sodium 15.1, Carbohydrate 42, Fiber 5.2, Sugar 1.9, Protein 5.1
ROSEMARY-GARLIC ROASTED POTATOES
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. In a large bowl, toss new potatoes and garlic cloves with rosemary. Toss with olive oil to coat lightly and add salt and pepper to taste. Lightly oil a sheetpan and spread potatoes out into one layer, cut side down. Roast for 30 to 45 minutes or until golden brown and tender. Remove from oven and let cool for 20 minutes before removing with a spatula. Serve hot or cold.
GRILLED GARLIC POTATOES
This grilled potato recipe is so moist and delicious. It goes great with any meal or on its own, but my favorite is with steak. The cheese tops it off perfectly. Add mushrooms and carrots for an excellent variation. Delicious with sour cream on the side.
Provided by kelly
Categories Side Dish Potato Side Dish Recipes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat grill for high heat.
- Arrange potato slices, separated by onion and butter slices, on a large piece of aluminum foil. Top with garlic, and season with parsley, salt, and pepper. Tightly seal potatoes in the foil.
- Place on the preheated grill, and cook 20 minutes, turning once, or until potatoes are tender.
- Sprinkle potatoes with Cheddar cheese, reseal foil packets, and continue cooking 5 minutes, until cheese is melted.
Nutrition Facts : Calories 479.8 calories, Carbohydrate 60.5 g, Cholesterol 59.1 mg, Fat 20.4 g, Fiber 7.7 g, Protein 15.7 g, SaturatedFat 12.8 g, Sodium 296.7 mg, Sugar 4.3 g
FOIL PACK POTATOES WITH ROSEMARY AND GARLIC
These potatoes steam away in the coals while you grill the rest of your meal. If you're not eating them right away, keep them in their foil pouches and rewarm them on the grill or in a 350°F oven before serving.
Provided by Ian Knauer
Categories Potato Side Kid-Friendly Rosemary Spring Grill/Barbecue Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 4
Number Of Ingredients 6
Steps:
- Divide potatoes between 2 large sheets of foil, then lift edges of foil around potatoes to form a nest so the oil won't leak. Divide garlic, rosemary, and oil between packages, then sprinkle each with ¾ teaspoon salt and ¼ teaspoon pepper. Bring edges of foil together to enclose each package, covering completely, then crimp to seal packages closed.
- Prepare a grill for medium, indirect heat, preferably with hardwood or hardwood charcoal. Place foil packages near the coals and cook, moving packages around the coals occasionally for even cooking, until potatoes are tender, 30-45 minutes.
- Do Ahead
- Packets can cooked and stored in the refrigerator for up to 3 days.
- Editor's note: As a part of our archive repair project, this recipe has been updated to remove an outdated and offensive term for foil pack.
GARLIC ROAST POTATOES
Crispy roasties are essential to any Sunday dinner. Everyone's favourite side can only be improved by roasting in goose fat, with garlic and herbs
Provided by Mark Sargeant
Categories Side dish
Time 1h50m
Number Of Ingredients 4
Steps:
- Peel the potatoes, leaving the smaller ones whole and cutting the larger ones so that they are all roughly the same size. Put them in a large pan of cold salted water, bring to the boil and simmer gently for about 15 mins until cooked through. Tip gently into a colander and leave to drain and cool - there's no need to shake. When they stop steaming, put them on a tray in a single layer and place in the fridge, uncovered, until ready to roast. Can be done up to two days ahead.
- Once you have put the loin in to start roasting, spoon the goose fat into a flameproof roasting tin and heat on the hob for a few mins. Turn the heat off and, one at a time, turn each potato in the fat so they are completely coated. Make sure they are in a single layer and not touching. Once the oven has been turned down to 180C/160C fan/gas 4, put the potatoes in the oven with the pork and cook for 40 mins undisturbed.
- Remove from the oven and, again, turn each potato. Return to the oven for 20 mins, then remove and repeat the turning process. The pork should have come out of the oven by now, so turn the oven up to 220C/200C fan/gas 7 and cook the potatoes for a final 20 mins. Add the rosemary and garlic 5 mins before the end. Once cooked, the potatoes should be deep golden and crunchy on the outside and fluffy in the middle. Sprinkle with sea salt and serve.
Nutrition Facts : Calories 347 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
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