Simple Grilled Red Potatoes Food

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 AND ONIONS

Steps:

• Preheat the grill and brush with a metal grill brush to loosen any crud and soot. After the grill has been brushed, run an oiled towel over the grill to pick up any loosened crud.
• In a large bowl, toss the potatoes and onions together with the rosemary, garlic, crushed red pepper, salt, to taste, and a little olive oil. Try to keep the onions together in rounds, they will fall apart while grilling but try and keep them together as long as possible; it just makes things easier.
• Arrange the potatoes and onions on the preheated grill. Once the potatoes have developed lovely grill marks, rotate them a quarter turn to create a lovely crosshatch pattern, (dont worry about the onions, they fall apart and you wont see the marks). Turn the potatoes over and repeat the process, turn the onions over to cook the other side as well. Cook the potatoes and onions until they are soft all the way through, about 8 to 10 minutes on each side.
• Remove from the grill and serve hot or at room temperature.
• Who knew you could grill a potato!

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.

QUICK AND EASY GRILLED POTATOES

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.

GRILLED GARLIC POTATOES

Steps:

• Preheat grill for high heat.
• Arrange potato slices, separated by onion and butter slices, on a large piece of aluminum foil. Top with garlic, and season with parsley, salt, and pepper. Tightly seal potatoes in the foil.
• Place on the preheated grill, and cook 20 minutes, turning once, or until potatoes are tender.
• Sprinkle potatoes with Cheddar cheese, reseal foil packets, and continue cooking 5 minutes, until cheese is melted.

GRILLED RED POTATOES

Steps:

• Wash potatoes and cut into bite size pieces. Place in a microwave safe bowl and cover tightly with plastic wrap. Microwave for 3-4 minutes or just until fork tender.
• Preheat grill to medium-high heat.
• Add seasonings to the potatoes. Toss to coat.
• Lay out a sheet of heavy duty aluminum foil approximately 2 feet in length. Spray with cooking spray.
• Add the potatoes, onions & garlic on one half of the foil and top with butter. Fold the other half of the foil over top. Roll the edges of the foil on all sides to create a tight seal.
• Place the potatoes on the grill and cook 25-30 minutes, turning occasionally. Cook until the potatoes are tender and golden brown.
• Serve warm with sour cream or desired toppings.

GRILLED POTATOES WITH RED MISO BUTTER

Steps:

• Prepare a grill for medium-high heat. Bring potatoes, salt, and 1 quart water to a boil in a medium saucepan over medium-high heat. Reduce heat and simmer until tender, 12-14 minutes; drain. Grill potatoes, turning often with tongs, until lightly charred, 6-8 minutes.
• Meanwhile, set a medium skillet, preferably cast iron, on grill. Place butter and miso in skillet and cook, stirring, until butter is melted and mixture is smooth, about 2 minutes. Remove from heat; stir in garlic and vinegar. Season with pepper.
• Transfer potatoes to skillet, breaking some in half with tongs. Toss to coat in miso butter. Add parsley; toss again.

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.