GRILLED POTATOES WITH ROSEMARY
A mix of red and sweet potatoes grilled with a coating of rosemary-infused oil makes a crisp yet tender side dish.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h30m
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil. Add 2 tablespoons salt and the red potatoes. Return to a boil. Reduce heat, and simmer until just tender, about 7 minutes. Remove potatoes using a slotted spoon. Return water to a boil. Add sweet potatoes, and simmer until just tender, 4 to 7 minutes. Drain. Gently toss red and sweet potatoes with oil and rosemary; season with salt and pepper. Refrigerate for 1 hour.
- Heat grill to medium-high. Gently toss potatoes, and transfer to grill; reserve bowl with oil. Grill potatoes, turning occasionally, until charred and heated through, 6 to 7 minutes. Brush potatoes with oil from bowl.
GRILLED NEW POTATOES WITH LEMON, GARLIC, AND ROSEMARY
Steps:
- Preheat oven to 400 degrees F.
- Wash and cut the potatoes into quarter wedges. Juice lemons and with a sharp knife peel away the white pith. Cut rind into 1/4-inch strips.
- Combine the lemon rind, half the juice, roasted garlic, rosemary, and oil in a roasting pan. Add the potatoes, mix well, and marinate overnight.
- Preheat a grill.
- Drain the potatoes in a colander reserving the lemon and garlic. Grill the potatoes on the 2 cut sides, just to mark slightly.
- Using the same roasting pan, place the potatoes, lemon rinds, and garlic back in the pan and roast for 12 to 15 minutes, shaking and tossing the pan every 5 minutes.
- Season with salt and pepper, and drizzle remaining lemon juice if desired.
SKEWERED GRILLED POTATOES
New potatoes coated in a rosemary and garlic marinade then skewered and grilled.
Provided by kimberlyj
Categories Side Dish Potato Side Dish Recipes
Time 1h40m
Yield 8
Number Of Ingredients 7
Steps:
- Place potatoes and water in a microwave safe bowl. Cook potatoes in microwave on high until just tender, about 15 minutes, stirring half-way through. Drain potatoes and allow to steam for a few minutes to dry.
- In a large bowl, stir together mayonnaise, wine, rosemary, and garlic powder. Mix in drained potatoes and toss to coat. Marinate, covered, in the refrigerator for 1 hour.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Remove potatoes from marinade, and skewer. Grill, covered, for 6 to 8 minutes, brushing occasionally with marinade, turning half-way through. Remove potatoes from skewers and serve hot.
Nutrition Facts : Calories 136.6 calories, Carbohydrate 19.9 g, Cholesterol 5.3 mg, Fat 5.2 g, Fiber 2.1 g, Protein 2.4 g, SaturatedFat 0.8 g, Sodium 108.8 mg, Sugar 1.9 g
GRILLED POTATO WEDGES
We just started cooking with a 30-inch gas grill after decades of using a Weber® charcoal grill. While we still use the charcoal grill, the extra space allotted to us on the gas grill has made us really branch out with different sides. I created this one knowing we could put the potatoes directly on the grill and not have to make a foil packet to make it fit!
Provided by Gypsy Girl
Categories Side Dish Potato Side Dish Recipes
Time 2h38m
Yield 8
Number Of Ingredients 7
Steps:
- Combine olive oil, crushed garlic, chopped rosemary, and chopped thyme in a covered container; let stand for 2 hours or longer.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Put potatoes in a large saucepan and pour in enough salted water to cover; bring to a boil; cook over medium-high heat until mostly tender, 8 to 9 minutes. Drain potatoes and transfer to a bowl.
- Remove garlic from the olive oil mixture and discard. Pour oil over potatoes, sprinkle with garlic salt and black pepper, and toss to coat.
- Place potatoes skin-side down on the grill over direct heat; reserve remaining oil. Grill for 10 minutes; move potatoes to indirect heat until completely cooked, 5 to 10 minutes. Transfer to a serving bowl and drizzle remaining oil over potatoes.
Nutrition Facts : Calories 144.4 calories, Carbohydrate 19.2 g, Fat 6.9 g, Fiber 2.5 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 233.4 mg, Sugar 0.8 g
GRILLED ROSEMARY-ONION POTATOES
This fragrant side dish is an easy-to-make addition to any grilling menu.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 195, Carbohydrate 33 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 210 mg
GRILLED POTATOES WITH GARLIC AND ROSEMARY
This recipe works best with small potatoes that are about 1 1/2 inches in diameter. If using medium potatoes, 2-3 inches in diameter, cut potatoes in quarters. If potatoes are larger than 3 inches in diameter, cut each potato into eights. Since potatoes are cooked in microwave, use wooden skewers. Very good recipe done on the BBQ. Recipe came from Cooks Illustrated.
Provided by Chef mariajane
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
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.
GRILLED YUKON GOLD POTATOES WITH ROSEMARY-LEMON-GARLIC VINAIGRETTE
Steps:
- Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, 12 to 15 minutes. Drain, let cool then cut each potato into rounds and wedges. Potatoes can be made up to 2 days in advance and refrigerated and cut just before grilling.
- While the potatoes are cooking, combine the zest, juice, garlic, mustard, rosemary and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the extra-virgin olive oil and blend until emulsified. Can be made 1 day in advance and refrigerated. Bring to room temperature before using.
- Heat the grill to high.
- Brush the potatoes on both sides with the canola oil and season with salt and pepper. Place the potatoes on the grill, cut side down and cook until golden brown, 4 to 5 minutes. Turn the potatoes over, and continue grilling until just cooked through, about 5 minutes longer. Remove the potatoes and cut each half in half lengthwise and then crosswise into 1-inch pieces. Transfer to a platter and immediately drizzle with the vinaigrette and toss to combine. Garnish with parsley sprigs.
GRILLED POTATOES WITH GARLIC AND ROSEMARY
For gas grill: Turn burners to high, cover, and heat grill until very hot, about 15 minutes. Scrape grill clean and brush grate with oil before grilling potatoes. For charcoal grill: light large chimney starter with about 100 briquets (6 qts.) and allow to burn until coals are fully ignited and covered with thin layer of ash, about 20 minutes. Empty coals into grill; build 2 leverl fire by arranging 2/3 of coals over half of grill and arranging remaining coals in single layer over other half. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes, scrape grate clean. Remove lid and let coals burn until fire on hotter part of grill is medium (you can hold your hand 5" above grate for 5-6 seconds), about 10 minutes. Dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate.
Provided by KathyP53
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat olive oil, garlic, rosemary, and 1/2 teaspoons salt in small skillet over medium heat until 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 sieve into small bowl; press on solids. Measure 1 tbsp of solids and 1 tbsp oil into large bowl and set aside. Discard remaining solids but reserve remaining oil.
- Place skewered potatoes in single layer on large microwave-safe plate and poke each potatoe several times with skewer. Brush with 1 tablespoons strained oil and season liberally with salt. Microwave on high power until potatoes offer slight resistance when pierced with tip of paring knife, about 8 minutes, turning them halfway through cooking time. Transfer potatoes to baking sheet coated with 1 tablespoons strained oil. Brush with remaining tbsp strained oil; season with salt and pepper to taste.
- Place potatoes on hotter side of grill. Cook turining once, until grill marks appear, about 4 minutes. Move potatoes to cooler side of grill, cover with 9x13" disposable aluminum pan and continue to cook until paring knife slips in and out of potatoes 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.
Nutrition Facts : Calories 304.8, Fat 13.8, SaturatedFat 1.9, Sodium 15.1, Carbohydrate 42, Fiber 5.2, Sugar 1.9, Protein 5.1
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