Grilled Spicy New Potatoes Food

SEASONED GRILLED NEW POTATOES

Steps:

• Heat gas or charcoal grill. If potatoes are large, cut in half or quarter for uniform pieces. Place potatoes in 8-inch square disposable foil pan or in center of large sheet of heavy-duty foil.
• In small bowl, mix butter, garlic and salt; pour over potatoes. Cover pan with foil or seal foil packet with double-fold seals, allowing room for heat expansion.
• When grill is heated, place potatoes on gas grill over medium heat or on charcoal grill over medium coals. Cook 35 to 45 minutes or until potatoes are tender, stirring potatoes in foil pan or turning foil packet several times during cooking.

GRILLED NEW POTATOES WITH SHIITAKE MUSHROOMS, SHALLOTS AND GOAT CHEESE

Steps:

• Add the potatoes to a large pot, cover by 2 inches with water, season with salt and bring to a boil. Boil until the potatoes are just fork tender but firm, about 10 minutes. Drain and set aside to cool.
• In the meantime, coat a large saute pan with canola oil and set over medium-high heat. Add the shiitakes, garlic paste and shallots. Season with salt and pepper and saute until the mushrooms are golden and tender, 7 to 10 minutes. Just before the mushrooms are ready, toss in the thyme and parsley. Remove the mixture from the heat and allow to cool.
• Heat a grill to high.
• Now, slice your cooled potatoes into 1/2-inch rounds. Drizzle them with a bit of canola oil and sprinkle with salt and pepper. Grill the potatoes until marked and cooked through, 2 to 3 minutes per side.
• Toss the cooled mushroom mixture with the goat cheese. Add some red wine vinegar, extra-virgin olive oil and salt and pepper. Top each piece of grilled potato slice with a spoonful of the mushroom mixture. Garnish with chervil.

GRILLED POTATOES WITH SPICY TOMATO AIOLI (PATATAS BRAVAS)

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, about 12 to 15 minutes. Drain, let cool and cut each potato into 3/4-inch thick slices.
• Heat the grill to high.
• Brush the tomatoes with the some of the oil and season with salt and pepper. While the potatoes are cooking, place the tomatoes on the grill and grill until charred on all sides and soft, about 10 minutes. Remove from the grill when charred.
• Place the tomatoes, mayonnaise, garlic, paprika and chipotle in a food processor and process until smooth, season with salt and pepper. Can be made 1 day in advance and refrigerated.
• Brush the potato slices on both sides with some of the oil and season with salt and pepper. Place the potatoes on the grill, close the cover and grill until lightly golden brown and just cooked through, about 2 minutes per side. Carefully transfer the potatoes to a platter and garnish with the parsley. Serve the aioli drizzled over the potatoes or on the side.

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 NEW POTATOES WITH SMOKED PAPRIKA VINAIGRETTE AND PARMESAN

Steps:

• Put the potatoes in a pot and cover by 2 inches with cold water. Add 2 tablespoons of salt, bring to a boil and cook until a skewer inserted in the center of a potato meets no resistance, about 20 minutes. Drain well and cool slightly.
• Preheat a grill to high heat. Halve the potatoes and toss with the canola oil, smoked paprika and some salt and pepper. Grill the potatoes cut-side down until golden brown and crusty, 4 to 5 minutes.
• While the potatoes are grilling, whisk the vinegar, mustard, parsley and salt and pepper until combined. Slowly whisk in the olive oil. Taste; add a drop or two of honey if desired.
• Mound the cooked and still warm potatoes in a large shallow bowl. Drizzle with the vinaigrette and top with the Parmesan and parsley leaves.

GRILLED SPICY NEW POTATOES

Steps:

• In a medium bowl, combine potatoes and 1/2 tablespoon oil.
• In a separate small bowl, mix cumin, paprika, salt, chili powder, fennel and ginger.
• Add spice mix to potatoes and toss well to coat.
• Transfer potatoes to aluminum foil and seal packet.
• Grill potatoes in foil for 15-20 minutes or until just tender.
• Transfer to serving bowl and drizzle with remaining 1 1/2 tablespoons oil.

SPICY GRILLED POTATOES

Steps:

• Prepare grill for indirect-heat cooking.
• Place each potato on piece of nonstick foil.
• On an angle, cut 4 slits in each potato, 3/4 of the way through.
• Mix butter, seasoning, garlic powder and paprika; stir in parmesan.
• Dividing mixture evenly, spoon over potatoes; wrap in foil.
• Place on gril over indirect heat.
• Cover; cook until tender, about 1 hour.
• Unwrap potatoes; drizzle with any butter mixture in foil.
• Sprinkle with parsley.
• For a no-grill option: Preheat oven to 400 degrees.
• Bake wrapped potatoes 1 hour.

GRILLED NEW POTATOES WITH LEMON-GARLIC AIOLI AND PARSLEY

Steps:

• Place the potatoes in a stockpot and cover with cold water. Bring to a boil, season the water with salt, and cook until almost tender, about 15 minutes. Drain the potatoes, and when cool enough to handle, cut each potato in half.
• Preheat the grill to medium. Add the mayonnaise, garlic, lemon juice, and zest to a blender and blend until smooth. Season with salt and pepper, to taste. Set aside.
• Brush the potatoes with oil on all sides and sprinkle with salt and pepper. Grill, cut side down, until golden brown and just cooked through. Remove the potatoes to a platter. Drizzle the aioli over the potatoes and sprinkle with chopped parsley.

SPICY BAKED NEW POTATOES

Steps:

• Preheat oven to 450 degrees F.
• Boil quartered potatoes for 15 minutes.
• Allow to cool slightly.
• Place the potatoes in a large zip-lock bag.
• Add the oil, Mrs. Dash Southwest Chipotle Seasoning Blend and kosher salt (if using).
• Shake until all the potatoes are coated.
• Place on a baking sheet and bake for 20-25 minutes or until tender and nicely browned.

GRILLED NEW POTATOES WITH PARMESAN AND HERBS

Steps:

• Cook potatoes in large pot of boiling salted water until tender, about 15 minutes. Drain potatoes; cool.
• Prepare barbecue (medium heat). Cut potatoes in half; transfer to large bowl. Add 2 tablespoons oil; toss to coat. Grill potatoes until golden, turning occasionally, about 5 minutes. Transfer to bowl. Drizzle 2 tablespoons. Drizzle 2 tablespoons 2 tablespoons oil over. Add remaining ingredients; toss to coat. Season with salt and pepper. Serve warm.

GRILLED NEW POTATOES WITH PARMESAN AND HERBS

Steps:

• Cook potatoes in large pot of boiling salted water until tender, about 15 minutes.
• Drain potatoes; cool.
• Prepare barbecue (medium heat).
• Cut potatoes in half; transfer to large bowl.
• Add 2 tablespoons oil; toss to coat.
• Grill potatoes until golden, turning occasionally, about 5 minutes.
• Transfer to bowl.
• Drizzle 2 tablespoons oil over.
• Add remaining ingredients; toss to coat.
• Season with salt and pepper.
• Serve warm.

GRILLED NEW POTATOES

Steps:

• Place potatoes in a medium stockpot, and add enough water to cover by 1 inch. Bring to a boil. Add a large pinch of salt. Cook until potatoes are barely tender when pierced with the tip of a knife, 10 to 20 minutes, depending on their size. Drain, and rinse under cold running water until cool enough to handle. Cut potatoes in half.
• In a medium bowl, whisk together mustard, soy sauce, olive oil, 1/4 teaspoon salt, and pepper. Add the potatoes, and toss to coat. Cover with plastic wrap and let stand at room temperature for 1 hour.
• Build a charcoal fire in an outdoor grill and let burn until covered with white ash. If you are using a gas grill, preheat on high.
• Lightly oil the cooking grate with vegetable oil. Place potatoes on the cooking grate, and cover grill. Cook, turning occasionally and basting with the marinade, until brown and tender, about 10 minutes. Serve immediately.

FANTASTIC GRILLED POTATOES

Steps:

• Preheat an outdoor grill for medium-high heat; lightly oil the grate.
• Cut two 12x18-inch pieces of aluminum foil and fold them in half to create two 12x9-inch rectangles. Spray one side of each piece with cooking spray. Arrange the potatoes over one sheet of prepared foil in an overlapping pattern, leaving 2 inches free on all sides. Sprinkle with the onion, green bell pepper, red bell pepper, and sliced mushrooms. Season with salt, pepper, vegetable flakes, and paprika to taste. Dot with the reduced fat spread. Place the second piece of foil over the potatoes with the greased side down. Seal the edges by creating several folds; poke 4 to 6 holes in the top to allow steam to escape.
• Cook on the preheated grill until the potatoes are tender, 20 to 30 minutes.