Grilled Rosemary Onion Potatoes Recipes

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GRILLED ROSEMARY-ONION POTATOES



Grilled Rosemary-Onion Potatoes image

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

6 medium baking potatoes, cut into 3/4-inch pieces (2 pounds)
1 medium onion, finely chopped (1/2 cup)
3 tablespoons olive or vegetable oil
3 tablespoons chopped fresh rosemary leaves or 1 tablespoon dried rosemary leaves
1 1/2 teaspoons chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves
1/2 teaspoon salt
1/8 teaspoon pepper

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 NEW POTATOES WITH LEMON, GARLIC, AND ROSEMARY



Grilled New Potatoes with Lemon, Garlic, and Rosemary image

Provided by Food Network

Categories     appetizer

Time 1h12m

Yield 6 servings

Number Of Ingredients 6

3 pound new potatoes, yukon gold or red bliss
2 lemons
12 garlic cloves, roasted
1/8 cup rosemary sprigs
1/4 cup roasted garlic oil
Salt and pepper

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.

GRILLED RED POTATOES AND ONIONS



Grilled Red Potatoes and Onions image

Provided by Anne Burrell

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

4 large red-skinned potatoes, scrubbed and cut into 1/2-inch rounds
1 red onion, peeled and cut into 1/2-inch rounds
1 sprig rosemary, leaves finely chopped
2 cloves garlic, smashed
Pinch crushed red pepper flakes
Kosher salt
Extra-virgin olive oil

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!

ROASTED ROSEMARY ONION POTATOES



Roasted Rosemary Onion Potatoes image

These are so good. You can make them with just about anything as a side dish. And even my 5-year-old likes the flavor...so that could say something.

Provided by mommylady2010

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 35m

Yield 4

Number Of Ingredients 7

1 small onion, finely chopped
2 tablespoons vegetable oil
2 tablespoons chopped fresh rosemary
1 teaspoon chopped fresh thyme
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 ⅓ pounds potatoes, cut into 1-inch chunks

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Grease a large baking sheet with a rim.
  • Mix onion, vegetable oil, rosemary, thyme, salt, and pepper in a large bowl; add potato pieces and toss to coat. Spread potatoes into prepared pan in a single layer.
  • Bake, turning occasionally, until potatoes are lightly browned and tender when pierced with a fork, 20 to 25 minutes.

Nutrition Facts : Calories 113.3 calories, Carbohydrate 12.3 g, Fat 6.9 g, Fiber 2.2 g, Protein 1.2 g, SaturatedFat 1.1 g, Sodium 151 mg, Sugar 1.1 g

ROSEMARY POTATOES WITH CARAMELIZED ONIONS



Rosemary Potatoes with Caramelized Onions image

Roasted potatoes are amazing. Add some rosemary and caramelized onions and they are over-the-top delicious! -Mary Jones, Athens, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 6 servings.

Number Of Ingredients 12

2 pounds small red potatoes, quartered
2 garlic cloves, minced
1 tablespoon olive oil
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
CARAMELIZED ONIONS:
2 large sweet onions, chopped
2 tablespoons olive oil
1 tablespoon sugar
2 teaspoons balsamic vinegar

Steps:

  • In a large bowl, combine the first 7 ingredients; toss to coat. Transfer to a greased 15x10x1-in. baking pan., Bake at 425° for 45-50 minutes or until potatoes are tender, stirring once., Meanwhile, in a large skillet, saute onions in oil until softened. Stir in sugar. Reduce heat to medium-low; cook for 30-40 minutes or until deep golden brown, stirring occasionally. Stir in vinegar. , Transfer roasted potatoes to a large bowl; stir in caramelized onions.

Nutrition Facts : Calories 215 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 117mg sodium, Carbohydrate 35g carbohydrate, Fiber 4g fiber, Protein 4g protein.

GRILLED POTATOES AND ONION



Grilled Potatoes and Onion image

Always cook up a package of potatoes and onions with the rest of your grilled meal! Start early, because it takes about a half an hour to cook. These cook over indirect heat (off to the side), so you can grill other things at the same time.

Provided by Bob Cody

Categories     Side Dish     Potato Side Dish Recipes

Time 45m

Yield 4

Number Of Ingredients 5

4 medium (2-1/4" to 3" dia, raw)s potatoes, sliced
1 red onion, sliced
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons butter

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.

Nutrition Facts : Calories 278.2 calories, Carbohydrate 40.1 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 5.3 g, Protein 4.8 g, SaturatedFat 7.4 g, Sodium 677.3 mg, Sugar 2.8 g

GRILLED ROSEMARY ONIONS



Grilled Rosemary Onions image

Caramelized onions get a flavor enhancement from fresh rosemary.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 5

2 large onions, sliced into 1/4-inch rings
2 sprigs rosemary
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and pepper

Steps:

  • In a bowl, toss onions, rosemary, olive oil, and balsamic vinegar; season with salt and pepper.
  • Transfer onions to hot wok, reserving bowl and marinade; cook onions, tossing frequently, until golden and caramelized, 20 to 40 minutes.
  • Return onions to bowl; toss with reserved marinade.

Nutrition Facts : Calories 106 g, Fat 5 g, Protein 2 g

GRILLED ONION POTATOES



Grilled Onion Potatoes image

"When we were growing up, my mother often fixed these potatoes when we grilled outdoors," recalls Janet Gioia of Broadalbin, New York. The tasty treatment requires just a few ingredients.

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 5 servings.

Number Of Ingredients 4

5 medium baking potatoes
1 small onion, sliced
Salt and pepper to taste
1 bottle (8 ounces) zesty Italian salad dressing

Steps:

  • Cut each potato into five slices. Place onion between slices and sprinkle with salt and pepper. Reassemble each potato; place on a double layer of heavy-duty foil (about 12 in. square)., Pour 2-4 tablespoons of salad dressing over each potato. Wrap foil around potatoes and seal tightly. Grill, covered, over medium heat for 50-60 minutes or until the potatoes are tender.

Nutrition Facts :

GRILLED POTATOES WITH ROSEMARY



Grilled Potatoes with Rosemary image

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

Coarse salt and freshly ground pepper
1 1/2 pounds red potatoes, scrubbed well and sliced 1/2 inch thick
1 1/2 pounds sweet potatoes, scrubbed well and sliced 1/2 inch thick
1/4 cup extra-virgin olive oil
6 sprigs rosemary, leaves removed and crushed

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 POTATOES WITH GARLIC AND ROSEMARY



Grilled Potatoes With Garlic and Rosemary image

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

vegetable oil, for grill rack
4 tablespoons olive oil
8 medium garlic cloves, minced
1 teaspoon fresh rosemary, chopped
kosher salt
2 lbs Red Bliss potatoes, scrubbed, halved, and skewered
ground black pepper
2 tablespoons fresh chives, chopped

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 ONION WITH ROSEMARY



Grilled Onion With Rosemary image

Top your grilled steak,portabella mushroom or burger with these onion slices. Serve as a side to any main course you like. A little trick to keep the rings together is to skewer them with a wooden stick be it bambo or a rosemary stem. Just do soak it for at least 30 minutes.

Provided by Rita1652

Categories     Onions

Time 13m

Yield 4 serving(s)

Number Of Ingredients 6

1 red onion, sliced 1/4 inch thick
1 yellow onion, sliced 1/4 inch thick
1 tablespoon olive oil
2 tablespoons honey
1 teaspoon fresh rosemary, chopped finely
1 teaspoon Dijon mustard

Steps:

  • Combine oil, honey, rosemary and dijon mustard.
  • Brush on onion slices.
  • Grill onion slices for 3-5 minutes until tender and marked with grill marks.

Nutrition Facts : Calories 85.9, Fat 3.5, SaturatedFat 0.5, Sodium 16.2, Carbohydrate 14.3, Fiber 0.9, Sugar 11, Protein 0.6

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