Grilled Baby Potatoes Recipes

BALSAMIC GRILLED BABY POTATOES

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Place a 24-inch long piece of aluminum foil on a flat work surface. Spread potatoes onto the middle of the foil. Drizzle vinegar and olive oil over the potatoes; season with onion powder, salt, and pepper. Dot the top of the potatoes with small chunks of butter.
• Bring opposing sides of the foil up and around the potatoes. Fold the two edges together at the top to create a seam on the top of the packet. Fold the remaining two edges to seal the packet.
• Cook potatoes in the packet on the preheated grill with the seam-side facing up for about 10 minutes, turn and cook another 10 minutes. Turn the packet once again and continue cooking until a fork stuck through the foil and into the potatoes meet no resistance from the contents, about 5 minutes more.

GRILLED BABY POTATOES

Steps:

• Place potatoes in a pot and cover with cold water. Add teaspoon of salt and place on high heat until potatoes come to a boil. Continue cooking for 10-15 minutes until potatoes are cooked through.
• Drain potatoes and let rest until cool enough to handle.
• Place olive oil, garlic and rosemary in a small bowl. Microwave for 15-20 seconds, just to until the garlic is fragrant.
• Skewer 4 potatoes on a wooden skewer.
• Brush all sides of potatoes with prepared olive oil.
• Place skewers on a preheated grill. (I start my gas grill on high heat for approximately 10 minutes before grilling. Then turn to medium high heat when grilling.)
• Turn potatoes with tongs every 2-3 minutes until the potatoes are heated through, approximately 6-12 minutes.
• Sprinkle with coarse sea salt before serving

GRILLED BABY POTATOES WITH DIJON MUSTARD & THYME

Steps:

• Place the potatoes in a medium pot; add water to cover by 1 inch and 1 tablespoon of the salt. Bring to a boil over high heat; reduce the heat and simmer until the potatoes are tender when pierced with a sharp knife, about 12 minutes. Drain the potatoes; then place them back in the pan and run under cold water to cool.
• Preheat the grill to medium-high heat.
• In a large bowl, whisk together the mayonnaise, the Dijon mustard, remaining teaspoon salt, pepper, garlic and thyme.
• Drain the potatoes and slice them in half. Add to the Dijon mustard sauce and toss to coat evenly, taking care not to smash the potatoes.
• Clean and oil the grill grate. Place the potatoes on the grill and cook, covered, for about 3 minutes, or until you see nice grill marks on the first side. Using tongs, turn the potatoes and grill about 3 minutes more, until crisp and golden all over. Transfer the potatoes to a serving platter and sprinkle with chopped parsley (if using).
• Note: Potatoes can be boiled 1 day ahead of time. Bring to room temperature before grilling.

GRILLED BABY POTATOES

Steps:

• Preheat. Preheat your grill to 425 degrees F for two-zone cooking.
• Season the potatoes. Slice all potatoes in half, lengthwise. Toss in the melted beef tallow and season on all sides with Beef Rub.
• Oil the grill. Oil the grates by dunking a folded-up paper towel into some cooking oil. Pinch the paper towel in a pair of tongs and wipe the oil onto the grill grates.
• Grill the potatoes. Place potatoes cut side down on the indirect heat side of the grill. Close the lid and cook for 10 minutes. Flip the potatoes skin side down on the grates, close the lid, and grill for an additional 10 minutes or until fork tender (around 210 degrees F internal temperature).
• Make the garlic butter. While the potatoes grill, prepare the garlic butter sauce. Combine all ingredients in a large bowl.
• Butter the potatoes. When the potatoes reach 210 degrees F, transfer them from the grill to the bowl and toss to coat in the butter.
• Finish grilling. Return the potatoes, cut side down, to the direct, high heat side of the grill, and cook for 2-3 minutes or until crisp and slightly charred.
• Enjoy. Remove the potatoes to your serving dish and drizzle with any remaining garlic butter sauce in the bowl. Serve immediately on the side of your favorite BBQ dish.

GRILLED POTATOES & PEPPERS

Steps:

• In a large bowl, combine all ingredients. Divide between 2 pieces of heavy-duty foil (about 18 in. square). Fold foil around potato mixture and crimp edges to seal., Grill, covered, over medium heat until potatoes are tender, 40-45 minutes. Open foil carefully to allow steam to escape.

GRILLED BABY POTATOES

Steps:

• Cover potatoes by 1 inch in cold water in a 4-quart pot, then add 1 tablespoon kosher salt and bring to a boil over high heat. Reduce heat and simmer until potatoes are just tender, 12 to 15 minutes.
• Drain potatoes in a colander and transfer to a large shallow pan to cool quickly.
• If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
• Meanwhile, toss potatoes with 1 tablespoon oil and remaining teaspoon kosher salt, then push 2 or 3 potatoes onto each rosemary stem.
• Grill potato skewers directly over coals, turning over occasionally with tongs, until grill marks appear, 3 to 4 minutes total.
• Transfer potatoes to a platter and drizzle with remaining 2 tablespoons oil.

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 BABY POTATO KABOBS

Steps:

• Place potatoes in salted water to cover in large sauce pot.
• Boil until potatoes are tender, about 10 to 12 minutes.
• Drain and transfer potatoes to large bowl.
• Toss with oil, garlic, thyme and pepper.
• Preheat grill.
• Thread potatoes evenly on 6 metal skewers.
• Grill for about 9 minutes, turning every 3 minutes and brushing with oil mixture until evenly browned.

LEMON AND GARLIC GRILLED BABY POTATOES

Steps:

• Cut potatoes into small chunks.
• In a bowl, toss the potatoes with oil, garlic, bay leaves, oregano, salt and pepper. Squeeze lemon juice onto the potatoes, then place the rind halves on top. (Can pre-cook potatoes in microwave for about 5 minutes) (May need to add more olive oil)
• Preheat grill. Place potatoes in a small roasting pan or double thickness tin foil pans that have been sprayed with Pam, add the potatoes. Place on grill. Cook until tender, 20 - 30 minutes, stirring so all pieces cook evenly.
• Remove from heat. Remove lemon rind and bay leaves. Add butter and dill and incorporate evenly. Salt and pepper to taste.
• Note: Instead of fresh herbs, you can use 1 tsp dried.

GRILLED POTATOES

Steps:

• In a large bowl, combine the first five ingredients. Add potatoes; toss to coat. Spoon onto a greased double thickness of heavy-duty foil (about 18 in. square). , Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat until potatoes are tender, turning once, 30-35 minutes. Open foil carefully to allow steam to escape.