QUICK AND EASY GRILLED POTATOES
These are like a baked potato, but better! This recipe is so simple and makes a delicious side dish, a 'baked' potato that is soft in the middle and perfectly grilled on the outside. We dip ours in sour cream and green onions!
Provided by stylistmama
Categories Side Dish Potato Side Dish Recipes
Time 27m
Yield 4
Number Of Ingredients 3
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.
Nutrition Facts : Calories 202.8 calories, Carbohydrate 32.2 g, Fat 6.9 g, Fiber 4.1 g, Protein 3.7 g, SaturatedFat 1 g, Sodium 11.1 mg, Sugar 1.4 g
CRISPY GRILLED POTATO WEDGES
Seasoned grilled potato wedges that are crispy on the outside and soft on the inside. Boiling them first is not only key for texture but it also allows the wedges to absorb the seasoning. Dip in ranch dressing or favorite dipping sauce if desired.
Provided by Soup Loving Nicole
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Cut each potato in half lengthwise. Place each half flesh-side down on the cutting board and cut each half lengthwise again to make 4 large wedges. Cut each wedge in half lengthwise again for a total of 8 wedges per potato.
- Bring a large pot of salted water to a boil. Add potato wedges and boil for about 10 minutes. Drain in a colander.
- Whisk olive oil, salt, pepper, onion powder, chili powder, and cumin together in a bowl until smooth. Add wedges and gently toss to coat.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill wedges for 4 minutes. Flip and grill for 4 minutes more.
Nutrition Facts : Calories 253.5 calories, Carbohydrate 30.4 g, Fat 13.7 g, Fiber 4 g, Protein 3.6 g, SaturatedFat 1.9 g, Sodium 595.7 mg, Sugar 1.4 g
UNBELIEVABLY CRISPY GRILLED POTATOES
Unbelievably crispy grilled potatoes with no foil! Sharing a simple method to make the crispiest grilled potatoes you've ever had + how to meal prep grilled potatoes! Dairy-free, gluten-free, vegan, and meal prep friendly.
Provided by Denise Bustard
Categories Side Dish
Time 40m
Number Of Ingredients 4
Steps:
- Boil - Bring a large pot of water to a boil. Add potatoes and simmer for 12-15 minutes, until a fork inserts easily.Drain potatoes, rinse under cold water and let them sit for a few minutes until they are cool enough to handle.
- Prepare - Pre-heat grill to high (500°F). Slice potatoes in half. Toss in olive oil, salt, and pepper.
- Grill - Place cut side down on the grill (either on a grilling plate or directly on the grill), and turn down the grill to medium-high. Cook for 2-3 minutes with the lid down, before checking. Potatoes are ready to flip when they are golden and crispy.Cook for another 5-10 minutes, turning as needed until all potatoes are golden and crispy.
Nutrition Facts : ServingSize 1 /4 batch, Calories 149 kcal, Carbohydrate 20 g, Protein 2 g, Fat 7 g, SaturatedFat 1 g, Sodium 152 mg, Fiber 2 g, Sugar 1 g
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 POTATOES
When it is hot outside, who wants to heat up the oven and the house. These are great to go along side with any meat or fish dish. I clipped this recipe out of a Taste of Home Magazine. Updated 7/25/11, I now have made the recipe and the whole family loved the potatoes this way. I also added onion, but the recipe doesn't call for it. To really make it easy, I used "Simply Potatoes" already peeled and sliced potatoes, and used an 8"x8" foil pan; so quick and simple, yet so flavorful.
Provided by diner524
Categories Potato
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- On half of a 24-inch piece of heavy-duty aluminum foil, arrange the potato slices in overlapping rows.
- Combine garlic powder, seasoned salt, paprika and Parmesan cheese; sprinkle over the potatoes.
- Dot with butter.
- Seal foil over potatoes.
- Grill over medium heat for 30 minutes or until tender, turning once.
- Note: I cook it off the direct heat so I don't burn them, and I cook them for about 45 to 60 minutes.
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