Grilled Potatoes W Recipes

GRILLED POTATO CHIPS WITH GARLIC AIOLI

Steps:

• Gather the ingredients.
• Preheat grill for medium-high heat.
• Use either a mandolin slicer or sharp knife to cut potatoes lengthwise into very thin slices.
• Place in a large bowl and coat with olive oil and salt.
• Place a grill pan on grill and allow to heat.
• Place potatoes on pan forming a single layer.
• Allow them to cook for about 5 minutes per side or until browned.
• Repeat process with additional potato slices.
• Gather the ingredients.
• Combine mayonnaise, lemon juice, minced garlic and a pinch of salt. Taste to make sure the flavor is to your liking. Make any adjustments necessary.
• You can prepare aioli ahead of time and store covered in the refrigerator. Serve with grilled potato chips. The mixture will stay good for up to 3 days after preparation if stored in the refrigerator.
• Enjoy!

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 POTATOES OR ROASTED POTATOES ON THE GRILL

Steps:

• Cook potatoes in microwave until tender but firm (about 3-4 minutes).
• Cool (at least an hour works best) and cube.
• Microwave onion pieces for about 1-2 minutes so they are slightly soft.
• Mix with cubed potatoes.
• Coat thoroughly (but lightly) with olive oil and as much seasoning salt as you like.
• Place mixture on grill, I recommend using a vegetable/seafood grate, over hot coals. Cover to prevent flair-ups due to the oil.
• Cook approximately 20 minutes, until golden, turning about every 5 minutes.
• Serve with sour cream and/or ketchup.
• This method can be used for squash, broccoli, carrots etc.
• You can also use garlic salt or other spices like oregano in place of, or in addition to, the seasoning salt.

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.

GRILLED POTATOES AND ONION

Steps:

• Preheat grill for medium heat.
• For each packet, measure out 2 or 3 squares of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other. Place some of the potatoes and onion in the center, sprinkle with salt and pepper, and dot with butter. Wrap into a flattened square, and seal the edges. Repeat with remaining potatoes and onion.
• Place aluminum wrapped package over indirect heat, and cover. Cook for approximately 30 minutes, turning once. Serve hot off the grill.

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.

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.

GRILLED POTATOES

Steps:

• Preheat grill to medium-high heat.
• Add the potatoes to a large pot and fill with enough cold water to cover. Bring to a boil and add salt. Cook the potatoes until just tender. Drain well.
• Add the cooked potatoes to a large bowl and season with salt and pepper. Divide the potatoes between sheets of tin foil and wrap well. Place on grill and cook until the potatoes are very tender, about 10 minutes.

GRILLED POTATOES

Steps:

• Heat grill to medium heat and oil the grates with cooking spray.
• Add the sliced potatoes to a rimmed tray or baking dish. Sprinkle with salt and pepper on both sides. Pour 1/2 cup Garlic Oil over the potatoes and toss gently to coat. Add the potatoes to the hot grill, then brush with the remaining oil mixture. Grill, flipping the potatoes once, until golden brown, about 5 minutes per side.
• Mash together the garlic and 1/2 teaspoon salt with a knife or bench scraper on a cutting board until it is a paste. Add the garlic to a small saucepan with the oil, chives, parsley, lemon juice and remaining 1/4 teaspoon salt. Cook over medium-low heat until the ingredients have combined, 3 to 4 minutes. Use as a marinade for potatoes, brush on rolls before toasting or brush on proteins for extra flavor.

GRILLED POTATOES

Steps:

• Wash potatoes and slice in half LENGTHWISE.
• Tear off 12 squares aluminum foil. Place 1/2 of a potato on 6 squares.
• Place one onion slice on top of potato half.
• Put 1 tablespoon butter on top.
• Sprinkle with salt and pepper.
• Top with other half of potato.
• It should look like a "potato sandwich".
• Wrap tightly with foil.
• Rewrap with another square of foil to seal.
• Place directly on coals.
• Roast 30-45 minutes until tender.
• "Done-ness" can be tested by squeezing.
• Use caution when squeezing hot potatoes!
• Turn packages several times during cooking, so the potatoes do not burn!
• Unwrap first layer of "dirty" foil before taking to table.

GRILLED POTATOES

Steps:

• Cover potatoes by 2 inches of water in a medium saucepan; add coarse salt. Bring to a boil, reduce to a simmer, and cook until just tender, 10 to 15 minutes. Drain. Potatoes can be stored in refrigerator up to 1 day.
• Preheat grill to medium-high. Toss potatoes with oil in a bowl, then place on grill and cook, turning occasionally, until very tender and marked, about 5 minutes. Toss with sea salt and oregano; serve warm with herb sauce.

BEST GRILLED POTATOES

Steps:

• Heat coals or gas grill for direct heat. Gently scrub potatoes. Pierce potatoes several times with fork to allow steam to escape while potatoes bake.
• Pour 1-inch layer of salt in bottom of 2 disposable aluminum loaf pan, 8 1/2x4 1/2x2 1/2 inches. Place 2 potatoes in salt in each pan; pour salt over potatoes until completely covered.
• Cover and grill potatoes over medium heat 1 hour to 1 hour 15 minutes or until potatoes feel tender when pierced in center with fork. Carefully remove potatoes from salt.