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 RED POTATOES
Provided by Martina McBride
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat a grill to medium-high heat.
- In a microwave-safe casserole dish, add the potatoes in a single layer. Cover with a damp paper towel and microwave until tender, 12 to 15 minutes. Let cool for 5 minutes.
- In a small bowl, combine the garlic powder, salt, smoked paprika and black pepper.
- Drizzle the olive oil over the potatoes and toss to coat well. Add the spice mixture, rosemary and thyme and toss gently to coat.
- Add the potatoes to the grill cut-side down and cook until grill marks form, about 4 minutes. Flip and cook for 3 more minutes. Garnish with the parsley.
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 BABY POTATOES
These grilled baby potatoes are cooked over indirect heat then covered in garlic butter for an amazingly crispy, bite-sized BBQ side.
Provided by Susie Bulloch
Categories Side Dish
Time 40m
Number Of Ingredients 10
Steps:
- Preheat. Preheat your grill to 425 degrees F for two-zone cooking.
- Season the potatoes. Slice all potatoes in half, lengthwise. Toss in the melted beef tallow and season on all sides with Beef Rub.
- Oil the grill. Oil the grates by dunking a folded-up paper towel into some cooking oil. Pinch the paper towel in a pair of tongs and wipe the oil onto the grill grates.
- Grill the potatoes. Place potatoes cut side down on the indirect heat side of the grill. Close the lid and cook for 10 minutes. Flip the potatoes skin side down on the grates, close the lid, and grill for an additional 10 minutes or until fork tender (around 210 degrees F internal temperature).
- Make the garlic butter. While the potatoes grill, prepare the garlic butter sauce. Combine all ingredients in a large bowl.
- Butter the potatoes. When the potatoes reach 210 degrees F, transfer them from the grill to the bowl and toss to coat in the butter.
- Finish grilling. Return the potatoes, cut side down, to the direct, high heat side of the grill, and cook for 2-3 minutes or until crisp and slightly charred.
- Enjoy. Remove the potatoes to your serving dish and drizzle with any remaining garlic butter sauce in the bowl. Serve immediately on the side of your favorite BBQ dish.
Nutrition Facts : Calories 240 kcal, Carbohydrate 30 g, Protein 4 g, Fat 13 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 25 mg, Sodium 91 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 5 g, ServingSize 1 serving
GRILLED RED POTATOES
From the Ultimate Barbeque cookbook. I made it 2 times in the weekend. It's very good. I ate them with butter.
Provided by Boomette
Categories Potato
Time 24m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat grill to medium-high.
- Scrub the potatoes but do not peel them.
- Place the potatoes in the microwave oven and cook on high for 4 minutes, until slightly soft. Let the potatoes cool for a few minutes, then cut in half. Place the potatoes in a plastic bag and drizzle with the olive oil and garlic, then sprinkle with the salt. Twist the bag to seal, allowing some of the air to remain in the bag. Toss gently to coat the potatoes evenly.
- Remove the potatoes from the bag, place on the grill for 5 minutes. Turn the potatoes and continue to grill for 5 more minutes. Turn the potatoes again and grill for about 5 additional minutes on each side, until the potatoes are fork-tender and lightly browned.
GRILLED RED BABY POTATOES WITH GARLIC INFUSED OIL
Infused with a garlic oil, these potatoes are partially cooked in the microwave then finished off on the grill. Garnished with either fresh mint or rosemary from my garden, these potatoes have quickly become a family favorite
Provided by Abby Girl
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Soak wooden skewers for 1 hour.
- Infused oil: Combine olive oil and garlic over medium heat until garlic turns golden, about 5 minutes. Immediately strain the garlic oil, reserving 1 T of the garlic solids and 1 T of the garlic oil in a large bowl.
- Cut potatoes in half and thread onto wooden skewers. Poke the potatoes with a fork to help infuse the oil into the potatoes. Brush with garlic oil and microwave in a single layer for 8 minutes or until 3/4 cooked. Brush a cookie sheet with some of the garlic oil and use this as a transfer tray. Sprinkle with salt and pepper.
- Put the potatoes, cut side down, on the BBQ for until nice grill marks appear. Turn over and cook for about 5 minutes. Continuously brush with the garlic oil through the whole cooking procedure. Transfer the potatoes to a cool part of the grill and cover with some tin foil and continue to cook until the potatoes are soft when a knife is poked through them.
- Remove the potatoes from the grill and transfer to the bowl with the reserved garlic solids and oil. Remove the skewers and sprinkle with chopped chives and mint.
- Serve the potatoes with sour cream or vinegar.
Nutrition Facts : Calories 331, Fat 9.6, SaturatedFat 1.4, Sodium 170.5, Carbohydrate 56.4, Fiber 5.3, Sugar 2.1, Protein 8.8
STOVE TOP BABY RED POTATOES WITH BASIL, SHALLOTS AND GARLIC
Baby red potatoes are sauteed in butter, then finshed with basil, shallots and garlic. Recipe from Bon Appetit.
Provided by Marie
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Pierce potatoes in several places with fork.
- Melt butter in heavy large skillet over medium heat.
- Add potatoes and season with salt and pepper.
- Cover and cook until potatoes are almost tender, shaking skillet occasionally, about 25 minutes.
- Add 2 tablespoons basil, shallots and garlic.
- Reduce heat to medium-low; cover and cook until potatoes are golden brown and very tender, shaking skillet occasionally, about 10 minutes longer.
- Season with additional salt and pepper.
- Transfer to bowl.
- Sprinkle with remaining 2 tablespoons basil.
GRILLED HERB POTATOES
Every year my father and I plant a garden together. After an especially great growing season, we had plenty of produce to eat! We like to use fresh herbs from our garden but dry is just as tasty in this dish. -Bernadette Bennett, Waco, Texas
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine all ingredients; place on a piece of heavy-duty foil (about 18x12-in. rectangle). Fold foil around mixture, sealing tightly., Grill, covered, over medium heat 25-30 minutes or until potatoes are tender. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 117 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 351mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
SIMPLE GRILLED RED POTATOES
Just thought I would try these roasted red potatoes on the grill and they were so good that I thought I would post the recipe. You can also add chopped onions, and green or red peppers, too.
Provided by Marsha D.
Categories Potato
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat grill.
- Dice up the red potatoes and place on heavy duty foil or a grill pan.
- Spray foil or pan with Pam or a cooking spray of choice.
- Add potatoes to foil or pan.
- Mix together melted butter with seasoning salt and pour over potatoes. Stir gently.
- Sprinkle salt and black pepper to taste.
- Close foil sightly and grill until tender.
- Time depends on how fast your grill cooks. Mine was about a hour on low heat.
- NOTE: you can add onion and green or red peppers with the diced potatoes. Also you can make this recipe in oven at 350' for 1 hour.
Nutrition Facts : Calories 485, Fat 45.6, SaturatedFat 9.5, Sodium 552.3, Carbohydrate 18.6, Fiber 1.9, Sugar 1.5, Protein 2.6
TWICE COOKED BABY POTATOES
Beautifully soft on the inside and crispy on the outside, these little potatoes are a treat! Using a garlic or herb-infused olive oil would really take them over the top, or try tossing in a bit of fresh herbs at the end. Delicious!
Provided by Cookin-jo
Categories Potato
Time 25m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Wash potatoes.
- Boil potatoes about 15 minutes or until just tender, and drain.
- Coat with olive oil and let cool until cool enough to handle.
- Preheat oven to 400 degrees.
- Place potatoes on a large rimmed baking sheet.
- Using the flat bottom of a small saucepan gently press down on each potato until it flattens slightly and the skin splits
- Sprinkle with salt and pepper. I prefer kosher salt.
- Bake for 20 - 30 minutes until the potatoes are browned to your taste.
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