GRILLED BABY POTATOES WITH DIJON MUSTARD & THYME
A thick Dijon mustard marinade gives these grilled baby potatoes great texture and flavor. Perfect for a summer cookout!
Provided by Jennifer Segal
Categories Vegetables & Sides
Time 35m
Yield 4-6
Number Of Ingredients 8
Steps:
- Place the potatoes in a medium pot; add water to cover by 1 inch and 1 tablespoon of the salt. Bring to a boil over high heat; reduce the heat and simmer until the potatoes are tender when pierced with a sharp knife, about 12 minutes. Drain the potatoes; then place them back in the pan and run under cold water to cool.
- Preheat the grill to medium-high heat.
- In a large bowl, whisk together the mayonnaise, the Dijon mustard, remaining teaspoon salt, pepper, garlic and thyme.
- Drain the potatoes and slice them in half. Add to the Dijon mustard sauce and toss to coat evenly, taking care not to smash the potatoes.
- Clean and oil the grill grate. Place the potatoes on the grill and cook, covered, for about 3 minutes, or until you see nice grill marks on the first side. Using tongs, turn the potatoes and grill about 3 minutes more, until crisp and golden all over. Transfer the potatoes to a serving platter and sprinkle with chopped parsley (if using).
- Note: Potatoes can be boiled 1 day ahead of time. Bring to room temperature before grilling.
Nutrition Facts : Calories 134, Fat 8g, Carbohydrate 14g, Protein 2g, Sugar 1g, Fiber 2g, Sodium 503mg, Cholesterol 4mg
QUICK AND EASY GRILLED POTATOES
These are like a baked potato, but better! This recipe is so simple and makes a delicious side dish, a 'baked' potato that is soft in the middle and perfectly grilled on the outside. We dip ours in sour cream and green onions!
Provided by stylistmama
Categories Side Dish Potato Side Dish Recipes
Time 27m
Yield 4
Number Of Ingredients 3
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.
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 POTATOES
Need a simple sidekick to serve with steaks or chops? Try these grilled potatoes, which are bursting with fresh flavor. I make this recipe for picnics and potlucks. The potatoes turn out tender and well-seasoned. Plus, there's one less pot to wash! -Jena Coffey, Rock Hill, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the first five ingredients. Add potatoes; toss to coat. Spoon onto a greased double thickness of heavy-duty foil (about 18 in. square). , Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat until potatoes are tender, turning once, 30-35 minutes. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 125 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 151mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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
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
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
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Preheat grill to medium-high heat.
- Add the potatoes to a large pot and fill with enough cold water to cover. Bring to a boil and add salt. Cook the potatoes until just tender. Drain well.
- Add the cooked potatoes to a large bowl and season with salt and pepper. Divide the potatoes between sheets of tin foil and wrap well. Place on grill and cook until the potatoes are very tender, about 10 minutes.
GRILLED POTATOES
This is great to serve with grilled chicken or pork! Cook potatoes first, then move to an area without coals to keep warm while you are cooking your meat. Recipe can be varied to suit any dietary restrictions you may have. Can be baked in oven for 1 & 1 2
Provided by Jane Rhodes-Williams
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Wash potatoes and slice in half LENGTHWISE.
- Tear off 12 squares aluminum foil. Place 1/2 of a potato on 6 squares.
- Place one onion slice on top of potato half.
- Put 1 tablespoon butter on top.
- Sprinkle with salt and pepper.
- Top with other half of potato.
- It should look like a "potato sandwich".
- Wrap tightly with foil.
- Rewrap with another square of foil to seal.
- Place directly on coals.
- Roast 30-45 minutes until tender.
- "Done-ness" can be tested by squeezing.
- Use caution when squeezing hot potatoes!
- Turn packages several times during cooking, so the potatoes do not burn!
- Unwrap first layer of "dirty" foil before taking to table.
Nutrition Facts : Calories 256.5, Fat 11.8, SaturatedFat 7.4, Cholesterol 30.5, Sodium 140.3, Carbohydrate 35.2, Fiber 3.9, Sugar 3.4, Protein 4.3
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
UNBELIEVABLY CRISPY GRILLED POTATOES
Unbelievably crispy grilled potatoes with no foil! Sharing a simple method to make the crispiest grilled potatoes you've ever had + how to meal prep grilled potatoes! Dairy-free, gluten-free, vegan, and meal prep friendly.
Provided by Denise Bustard
Categories Side Dish
Time 40m
Number Of Ingredients 4
Steps:
- Boil - Bring a large pot of water to a boil. Add potatoes and simmer for 12-15 minutes, until a fork inserts easily.Drain potatoes, rinse under cold water and let them sit for a few minutes until they are cool enough to handle.
- Prepare - Pre-heat grill to high (500°F). Slice potatoes in half. Toss in olive oil, salt, and pepper.
- Grill - Place cut side down on the grill (either on a grilling plate or directly on the grill), and turn down the grill to medium-high. Cook for 2-3 minutes with the lid down, before checking. Potatoes are ready to flip when they are golden and crispy.Cook for another 5-10 minutes, turning as needed until all potatoes are golden and crispy.
Nutrition Facts : ServingSize 1 /4 batch, Calories 149 kcal, Carbohydrate 20 g, Protein 2 g, Fat 7 g, SaturatedFat 1 g, Sodium 152 mg, Fiber 2 g, Sugar 1 g
GRILLED POTATO CHIPS WITH GARLIC AIOLI
This is a simple recipe for grilling up fantastic potato chips. Make sure the potatoes are sliced very thin or you'll just end up with grilled potatoes.
Provided by Derrick Riches
Categories Appetizer
Time 17m
Yield 6
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Preheat grill for medium-high heat.
- Use either a mandolin slicer or sharp knife to cut potatoes lengthwise into very thin slices.
- Place in a large bowl and coat with olive oil and salt.
- Place a grill pan on grill and allow to heat.
- Place potatoes on pan forming a single layer.
- Allow them to cook for about 5 minutes per side or until browned.
- Repeat process with additional potato slices.
- Gather the ingredients.
- Combine mayonnaise, lemon juice, minced garlic and a pinch of salt. Taste to make sure the flavor is to your liking. Make any adjustments necessary.
- You can prepare aioli ahead of time and store covered in the refrigerator. Serve with grilled potato chips. The mixture will stay good for up to 3 days after preparation if stored in the refrigerator.
- Enjoy!
Nutrition Facts : Calories 227 kcal, Carbohydrate 14 g, Cholesterol 8 mg, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, Sodium 561 mg, Fat 18 g, ServingSize 4 to 6 servings, UnsaturatedFat 15 g
GRILLED & ROASTED POTATOES
Steps:
- This recipe works great as a stand-alone dish, but also as a component in Jamie's Steak night from Together - see the full collection of menus here.
- ON THE DAY Pick the sage leaves into your largest roasting tray, then use a speed-peeler to strip in the lemon peel, and squeeze in the juice. Drizzle in 2 tablespoons of olive oil, add a pinch of sea salt and black pepper, then break apart the unpeeled garlic bulb into the tray. Scrub the potatoes, then cut into 1cm-thick slices. Working in batches, place on a large screaming-hot griddle pan for a couple of minutes on each side, pressing them down with a fish slice until beautifully bar-marked, and transferring to the roasting tray as you go. Toss together, then spread out in a single layer. Cover until needed.
- TO SERVE Preheat the oven to 200°C/400°F/gas 6. Roast the potatoes, uncovered, for 45 minutes on the top shelf, or until cooked through and lightly golden. Squeeze the soft garlic cloves out of their skins, to serve.
Nutrition Facts : Calories 239 calories, Fat 5 g fat, SaturatedFat 0.8 g saturated fat, Protein 5.8 g protein, Carbohydrate 45.2 g carbohydrate, Sugar 1.8 g sugar, Sodium 0.4 g salt, Fiber 3.2 g fibre
GRILLED BABY POTATOES
Categories Potato Side Vegetarian Quick & Easy Grill/Barbecue Vegan Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Cover potatoes by 1 inch in cold water in a 4-quart pot, then add 1 tablespoon kosher salt and bring to a boil over high heat. Reduce heat and simmer until potatoes are just tender, 12 to 15 minutes.
- Drain potatoes in a colander and transfer to a large shallow pan to cool quickly.
- If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
- Meanwhile, toss potatoes with 1 tablespoon oil and remaining teaspoon kosher salt, then push 2 or 3 potatoes onto each rosemary stem.
- Grill potato skewers directly over coals, turning over occasionally with tongs, until grill marks appear, 3 to 4 minutes total.
- Transfer potatoes to a platter and drizzle with remaining 2 tablespoons oil.
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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