Grilled Rosemary Potatoes Food

ROSEMARY ROASTED POTATOES

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

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.

GRILLED POTATOES WITH GARLIC AND ROSEMARY

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 YUKON GOLD POTATOES WITH ROSEMARY-LEMON-GARLIC VINAIGRETTE

Steps:

• Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, 12 to 15 minutes. Drain, let cool then cut each potato into rounds and wedges. Potatoes can be made up to 2 days in advance and refrigerated and cut just before grilling.
• While the potatoes are cooking, combine the zest, juice, garlic, mustard, rosemary and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the extra-virgin olive oil and blend until emulsified. Can be made 1 day in advance and refrigerated. Bring to room temperature before using.
• Heat the grill to high.
• Brush the potatoes on both sides with the canola oil and season with salt and pepper. Place the potatoes on the grill, cut side down and cook until golden brown, 4 to 5 minutes. Turn the potatoes over, and continue grilling until just cooked through, about 5 minutes longer. Remove the potatoes and cut each half in half lengthwise and then crosswise into 1-inch pieces. Transfer to a platter and immediately drizzle with the vinaigrette and toss to combine. Garnish with parsley sprigs.

ROSEMARY-GRILLED POTATO SLABS

Steps:

• Slice the potatoes lengthwise into 1/2" slabs.
• Mix EVOO, rosemary, and garlic powder in a shallow dish and add potato slabs.
• Toss gently so that the potatoes are completely covered. Let sit 5 minutes.
• Grill slabs over medium heat for 3-5 minutes or until the first side is well browned.
• Brush with the remaining herbed olive oil before turning. Grill another 3-5 minutes or until the second side is well browned and the potato slabs are cooked through.
• Remove to a warmed serving dish and salt lightly to taste.

GRILLED POTATOES WITH GARLIC AND ROSEMARY

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.

GRILLED ROSEMARY-ONION POTATOES

Steps:

• Heat 1 inch water (salted if desired) to boiling in saucepan.
• Add potatoes to boiling water. Cook 5 to 10 minutes or until potatoes are crisp-tender; drain.
• Heat grill to medium heat.
• Mix onion, oil, rosemary, thyme, salt and pepper in large bowl. Add potatoes; toss to coat. Wrap potato mixture in large sheet of heavy-duty aluminum foil.
• Cover and grill 4 to 5 inches from heat about 10 minutes or until potatoes are tender when pierced with a fork.