Grilled Potatoes With Rosemary Mushrooms Onions Recipes

GRILLED POTATOES WITH ROSEMARY MUSHROOMS & ONIONS

Steps:

• Preheat the grill to medium-high heat. Alternatively, preheat the oven to 450 degrees F.
• Remove the cardboard and plastic covering from the potato package. Add the onion pieces, 2 tablespoon of olive and the seasoning packet. Stir to coat.
• Place the foil package directly on the grill (or in the oven) and cook for 20 to 25 minutes, stirring once halfway through.
• In a medium bowl, stir together the mushrooms, 2 teaspoons of olive oil, rosemary and salt. Stir the mushrooms into the potato and onion mixture. Cook until the potatoes are tender when pierced with a fork, about 12 to 15 minutes, stirring halfway through.
• Garnish with parsley. Serve.

GRILLED ROSEMARY-ONION POTATOES

Steps:

• Heat 1 inch water (salted if desired) to boiling in saucepan.
• Add potatoes to boiling water. Cook 5 to 10 minutes or until potatoes are crisp-tender; drain.
• Heat grill to medium heat.
• Mix onion, oil, rosemary, thyme, salt and pepper in large bowl. Add potatoes; toss to coat. Wrap potato mixture in large sheet of heavy-duty aluminum foil.
• Cover and grill 4 to 5 inches from heat about 10 minutes or until potatoes are tender when pierced with a fork.

ROSTI WITH MUSHROOMS

Steps:

• In saucepan, cover potatoes with cold water, bring to boil, reduce heat, cover and simmer until potatoes are tender yet still firm in centre (about 15 minutes).
• Drain and cool; peel and refrigerate until chilled.
• Meanwhile, in skillet, melt 2 tbsp of the butter and cook onion & mushrooms until lightly browned.
• Transfer to bowl; refrigerate until chilled.
• Grate potatoes into large bowl; add mushroom mixture, rosemary and salt & pepper to taste.
• In 8 inch nonstick skillet, heat about 1 tbsp of remaining butter and 1 tbsp of the oil over medium-high heat; press half the potato mixture evenly over skillet.
• Reduce heat to medium; cook until underside is golden (5 to 7 minutes); invert onto plate.
• Heat about 1 tbsp butter in skillet; slide uncooked side of rosti into skillet; cook until golden (5 to 7 minutes).
• Repeat with remaining potato mixture.
• Garnish with parsley.

GRILLED POTATOES WITH GARLIC AND ROSEMARY

Steps:

• Turn all burners to high, cover, and heat grill until very hot, about 15 minutes. use grill brush to scrape grill clean; oil cooking grate. Leave primary burner on high and reduce other burners to medium.
• Meanwhile, heat olive oil, garlic, rosemary, and 1 1/2 teaspoons salt in small skillet over medium heat util sizzling, about 3 minutes. Reduce heat to medium-low and continue to cook until garlic is light blond, about 3 minutes. Pour mixture through fine-mesh strainer into small bowl'; press on solids. Measure 1 tablespoons solids and 1 tablespoons oil into large bowl and set aside. Discard remaining solids but reserve remaining oil.
• Place slewered potatoes in single layer on large microwave safe plate and poke each potato several times with skewer. Brush 1 tablespoons strained oil and season libererally with salt. Microwave on high powder until potatoes offer slight resistance when pierced with the tip of a paring knife, abot 8 minutes, turning them halfway through cooking time. Transfer potatoes to baking sheet coated with 1 tablespoons strained oil Brush with remaining tablespoons strained oil; season with salt and pepper to taste.
• PLace potatoes on hotter part of grill. Cook, with lid down, turning once, until grill marks appear, about 4 minutes. Move potatoes to cooler part of the grill; continue to cook with lid down until paring knife slips in and out of potato easily; 5-8 minutes longer. Remove potatoes from skewers and transfer to bowl with reserved garlic/oil mixture; add chives and toss until thoroughly coated. Serve immediately.

ROASTED PARMESAN ROSEMARY POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Mix potatoes, olive oil, Parmesan cheese, and rosemary in a bowl. Season with salt and pepper. Spread potato mixture over prepared baking sheet.
• Bake in preheated oven until potatoes are golden brown and tender, stirring once, about 40 minutes.