Grilled Red Potatoes Recipes

GRILLED RED POTATOES IN FOIL

Steps:

• Preheat an outdoor grill for high heat; close cover. Place four 6-inch square pieces of aluminum foil on a work surface.
• Prick each potato several times with a fork and place onto a square of foil. Top each potato with 1 tablespoon butter and sprinkle with parsley and garlic salt. Wrap foil around each potato.
• Reduce the heat of the grill to medium. Place potatoes on the grate. Grill until tender, turning occasionally to ensure even cooking, about 20 minutes.
• Remove from the grill. Unwrap the foil and serve with sour cream.

GRILLED RED POTATOES

Steps:

• Preheat grill to medium-high.
• Scrub the potatoes but do not peel them.
• Place the potatoes in the microwave oven and cook on high for 4 minutes, until slightly soft. Let the potatoes cool for a few minutes, then cut in half. Place the potatoes in a plastic bag and drizzle with the olive oil and garlic, then sprinkle with the salt. Twist the bag to seal, allowing some of the air to remain in the bag. Toss gently to coat the potatoes evenly.
• Remove the potatoes from the bag, place on the grill for 5 minutes. Turn the potatoes and continue to grill for 5 more minutes. Turn the potatoes again and grill for about 5 additional minutes on each side, until the potatoes are fork-tender and lightly browned.

SIMPLE GRILLED RED POTATOES

Steps:

• Preheat grill.
• Dice up the red potatoes and place on heavy duty foil or a grill pan.
• Spray foil or pan with Pam or a cooking spray of choice.
• Add potatoes to foil or pan.
• Mix together melted butter with seasoning salt and pour over potatoes. Stir gently.
• Sprinkle salt and black pepper to taste.
• Close foil sightly and grill until tender.
• Time depends on how fast your grill cooks. Mine was about a hour on low heat.
• NOTE: you can add onion and green or red peppers with the diced potatoes. Also you can make this recipe in oven at 350' for 1 hour.

GRILLED RED POTATOES

Steps:

• Wash potatoes and cut into bite size pieces. Place in a microwave safe bowl and cover tightly with plastic wrap. Microwave for 3-4 minutes or just until fork tender.
• Preheat grill to medium-high heat.
• Add seasonings to the potatoes. Toss to coat.
• Lay out a sheet of heavy duty aluminum foil approximately 2 feet in length. Spray with cooking spray.
• Add the potatoes, onions & garlic on one half of the foil and top with butter. Fold the other half of the foil over top. Roll the edges of the foil on all sides to create a tight seal.
• Place the potatoes on the grill and cook 25-30 minutes, turning occasionally. Cook until the potatoes are tender and golden brown.
• Serve warm with sour cream or desired toppings.

GRILLED RED POTATOES AND ONIONS

Steps:

• Preheat the grill and brush with a metal grill brush to loosen any crud and soot. After the grill has been brushed, run an oiled towel over the grill to pick up any loosened crud.
• In a large bowl, toss the potatoes and onions together with the rosemary, garlic, crushed red pepper, salt, to taste, and a little olive oil. Try to keep the onions together in rounds, they will fall apart while grilling but try and keep them together as long as possible; it just makes things easier.
• Arrange the potatoes and onions on the preheated grill. Once the potatoes have developed lovely grill marks, rotate them a quarter turn to create a lovely crosshatch pattern, (dont worry about the onions, they fall apart and you wont see the marks). Turn the potatoes over and repeat the process, turn the onions over to cook the other side as well. Cook the potatoes and onions until they are soft all the way through, about 8 to 10 minutes on each side.
• Remove from the grill and serve hot or at room temperature.
• Who knew you could grill a potato!

SEASONED GRILLED NEW POTATOES

Steps:

• Heat gas or charcoal grill. If potatoes are large, cut in half or quarter for uniform pieces. Place potatoes in 8-inch square disposable foil pan or in center of large sheet of heavy-duty foil.
• In small bowl, mix butter, garlic and salt; pour over potatoes. Cover pan with foil or seal foil packet with double-fold seals, allowing room for heat expansion.
• When grill is heated, place potatoes on gas grill over medium heat or on charcoal grill over medium coals. Cook 35 to 45 minutes or until potatoes are tender, stirring potatoes in foil pan or turning foil packet several times during cooking.

GRILLED POTATOES WITH RED MISO BUTTER

Steps:

• Prepare a grill for medium-high heat. Bring potatoes, salt, and 1 quart water to a boil in a medium saucepan over medium-high heat. Reduce heat and simmer until tender, 12-14 minutes; drain. Grill potatoes, turning often with tongs, until lightly charred, 6-8 minutes.
• Meanwhile, set a medium skillet, preferably cast iron, on grill. Place butter and miso in skillet and cook, stirring, until butter is melted and mixture is smooth, about 2 minutes. Remove from heat; stir in garlic and vinegar. Season with pepper.
• Transfer potatoes to skillet, breaking some in half with tongs. Toss to coat in miso butter. Add parsley; toss again.

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.