Grilled Potatoes With Garlic Herbs Food

MUSTARD AIOLI GRILLED POTATOES WITH FINE HERBS

Steps:

• For the mustard aioli: Whisk the mayonnaise, Dijon mustard, whole grain mustard, honey and garlic and sprinkle with salt and pepper Cover the bowl and refrigerate for at least 30 minutes and up to 1 day.
• Meanwhile, for the potatoes: Put the potatoes in a pot and cover with cold water by 2 inches. Add the salt and bring to a boil over high heat. Cook the potatoes until a skewer inserted into the center of each potato meets with some resistance, 12 to 15 minutes. Drain well and cool slightly.
• Preheat the grill to medium for direct heat. Cut the potatoes in half, toss with some of the mustard aioli and sprinkle with salt. Place the potatoes cut-side down on the grill and grill until lightly golden brown, about 3 minutes. Flip the potatoes and grill until golden brown and just cooked through, about 3 minutes. Transfer the potatoes to a platter and sprinkle with the parsley, chives, tarragon, salt and pepper. Serve the potatoes with the remaining mustard aioli.

GRILLED HERB POTATOES

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

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 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 GARLIC POTATOES

Steps:

• Preheat grill to medium-high heat.
• Arrange potato slices, onion slices and butter on a large piece of aluminum foil.
• Top with roasted garlic, chopped parsley, and season with salt and pepper.
• Tightly seal potatoes in foil.
• Place on preheated grill and cook 20 minutes, or until potatoes are tender.

JACKET POTATOES FILLED WITH GARLIC AND HERBS

Steps:

• Pre-heat oven to gas mark 5/375F/190°C.
• Wash the potatoes and dry them very thoroughly with a cloth, then leave them aside to dry as much as possible.
• Next, prick the skins a few times all over with a fork, then put a few drops of olive oil over each one and rub it all over the skin followed by some crushed salt.
• Place the potatoes on to the centre shelf of the oven and let them bake for 1¾-2 hours, or until the skins are really crisp.
• Meanwhile, pre-heat the grill.
• Once the potatoes are cooked, remove from the oven, protect your hands with a cloth, slice them in half then scoop out the cooked potatoes into a bowl (careful not to tear the skin).
• Then combine the potato with the cottage cheese or cream cheese, butter, garlic and herbs and season with salt and pepper.
• Pile the mixture back into the potato shells, sprinkle each half with the grated cheddar and pop them under the grill until they are brown and bubbling.

GRILLED POTATOES WITH GARLIC & HERBS

Steps:

• Preheat oven to 375°F.
• Place potatoes on greased oven trays.
• Bake for about 30 minutes, or until just tender.
• Turn on broiler.
• Combine next 8 ingredients in a bowl.
• Stir into potatoes and toss until potatoes are well coated with mixture.
• Brush with butter.
• Place potatoes about 4 inches from heat source and broil another 8-10 minutes, stirring occasionally until browned and tender.
• Season with salt and pepper, to taste and serve.