Red New Potatoes On The Grill Food

GRILLED NEW POTATOES WITH TARRAGON BUTTER

Steps:

• Preheat a grill to medium high.
• Mix the butter, tarragon, lemon zest, a large pinch of salt and a few grinds of pepper together in a small bowl.
• In a resealable plastic bag, toss the new potatoes with the olive oil, 1 teaspoon salt and a few grinds of pepper. Add the potatoes to the grill and cook, turning once or twice, until well-marked and tender, about 10 minutes.
• Serve the potatoes hot, topped with a generous spoonful of tarragon butter (remaining butter can be refrigerated up to 1 week).

GRILLED RED POTATOES

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 POTATOES IN FOIL

Steps:

• Preheat an outdoor grill for high heat; close cover. Place four 6-inch square pieces of aluminum foil on a work surface.
• Prick each potato several times with a fork and place onto a square of foil. Top each potato with 1 tablespoon butter and sprinkle with parsley and garlic salt. Wrap foil around each potato.
• Reduce the heat of the grill to medium. Place potatoes on the grate. Grill until tender, turning occasionally to ensure even cooking, about 20 minutes.
• Remove from the grill. Unwrap the foil and serve with sour cream.

GRILLED RED POTATO PACKETS WITH PESTO RANCH SAUCE

Steps:

• Place potatoes and onion in a large bowl.
• In a medium microwave safe bowl, gently melt the butter in the microwave. Stir in olive oil, ranch dressing, and basil pesto. Depending on the flavor and pungency of your pesto, you may want to add more than 1/3 cup. Sometimes I add more ranch dressing, too! Season with salt and pepper to taste. Different store bought varieties and homemade versions of ranch dressing and basil pesto have varying levels of sodium, so adjust according to your tastes. Pour pesto ranch sauce over potatoes and onions, and then fold to combine.
• Tear off 6 pieces of 18" x 18" heavy duty foil wrap. Fold each square in half to make a rectangle shape. Divide the potato and onion mixture between the 6 pieces of foil. Then bring the 2 long sides up over the potatoes so that the long sides meet. Fold them over and crease tightly. To finish the packet, fold each of the shorter ends over a couple times and crease tightly. (There is a photo in this post that shows what the packets should look like).
• Heat grill to medium.
• Add packets to grill grates, creased side down and grill for 15 minutes. Flip packets over and grill for an additional 10 to 15 minutes, or until potatoes are perfectly soft when pierced with a fork. Remove from grill and open up packets to create a sort of individual "bowl". Sprinkle with fresh chives, plus additional salt and pepper if desired. Serve hot.

RED NEW POTATOES ON THE GRILL

Steps:

• Cut new potatoes in thirds, half if you like them thicker.
• Place two sheets of foil (about 20 inches long) cross ways.
• Place 1 tablespoon of butter directly on the foil.
• Place 5 of the cut potatoes on the foil.
• Place one tsp of minced garlic directly in the center (no need to spread around).
• Cover potatoes in Oregano.
• Sprinkle generously with dried onion.
• Salt and pepper to taste.
• + I also like to use garlic pepper instead of just regular pepper.
• Place one more tablespoon of butter on top of potato mound you just created.
• Roll up into a secure foil "pocket"
• Keep all seems facing up, no need to turn over.
• Repeat with the second batch of 5 potatoes.
• Place on grill for about 25 minutes.
• Unwrap carefully and eat directly out of foil pockets!

GRILLED POTATOES

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.

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 RED POTATOES

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.