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
MEDITERRANEAN POTATOES
These Mediterranean potatoes are soft on the inside, crispy on the outside, and cooked in amazing lemon, garlic, and olive oil sauce.
Provided by Veronika | thehealthfulideas
Categories Side
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat your oven to 400°F (200°C). Prepare a large deep baking dish.
- In a medium bowl or a jar, mix together the freshly squeezed lemon juice, extra virgin olive oil, vegetable broth, sliced garlic, sea salt, black pepper, dried oregano, dried parsley, dried rosemary, and paprika powder. Stir until well combined. Set aside.
- Lay your potato wedges into the prepared baking dish the skin side down. Try not to overlap them too much.
- Pour the liquid over the potatoes, making sure to distribute the garlic evenly if you can.
- Cover with foil or a lid and cook covered for 40 mins.
- Raise the temperature to 425°F (220°C) and uncover the potatoes. There should still be a lot of liquid there, that's good, it's going to cook down into a thick sauce. Cook for another 30-40 minutes. Toss gently 2-3 times throughout so they crisp up on all sides and don't dry out.
- Toss again and serve immediately drizzled with the sauce that's left in the baking dish. Garnish with fresh herbs and lemon slices if desired.
Nutrition Facts : Calories 292 calories, Sugar 3.6 g, Sodium 756.4 mg, Fat 14.4 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 39.3 g, Fiber 5.9 g, Protein 4.3 g, Cholesterol 0 mg
MEDITERRANEAN STEAK AND POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450˚ F. Put the potatoes on a microwave-safe plate and microwave, turning the potatoes halfway through, until just tender, 6 to 8 minutes. Meanwhile, heat 1 tablespoon olive oil in a medium ovenproof skillet over medium-high heat. Add the onion, thyme, a pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is browned, 3 to 4 minutes. Remove from the heat and stir in 2 tablespoons water.
- Slice the potatoes and tomatoes into 1/4-inch-thick rounds. Gently toss together in a bowl with 2 tablespoons olive oil; season with salt and pepper. Place in overlapping layers on top of the onion (it doesn't have to be neat). Transfer the skillet to the oven and bake until the potatoes are soft and the tomatoes are wrinkled and dry, about 25 minutes.
- Meanwhile, season the steaks on both sides with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steaks and cook 5 to 6 minutes per side for medium rare. Remove to a cutting board and let rest, 5 minutes.
- Finely chop the olives and parsley; toss with the remaining 1 tablespoon olive oil, the vinegar, orange zest and a pinch of salt. Slice the steak against the grain and divide among plates; top with the olive-parsley relish and serve with the roasted vegetables.
Nutrition Facts : Calories 560, Fat 35 grams, SaturatedFat 9 grams, Cholesterol 107 milligrams, Sodium 639 milligrams, Carbohydrate 24 grams, Fiber 3 grams, Protein 35 grams, Sugar 4 grams
MEDITERRANEAN HANGER STEAK AND POTATOES
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine zaatar, oregano, cumin and a generous pinch of salt and pepper in a small bowl. Drizzle in 1/4 cup olive oil until a thick paste forms. Rub the steaks with the spice mixture and let sit at room temperature for 45 minutes.
- Meanwhile, place the potatoes in a large pot and cover with cold water by 2 inches. Season water generously with salt and bring to a low boil over medium heat. Let cook until the potatoes are slightly tender but not cooked through entirely, 20 to 25 minutes. Drain, and once cool enough to handle, thread 4 or 5 potatoes on each of 5 metal skewers.
- Whisk together white wine vinegar, miso and 2 tablespoons olive oil in a large bowl. Add parsley, dill and capers. Add tomatoes, cucumber and olives and season with salt and pepper. Toss to coat and set aside.
- Preheat the grill or a grill pan to medium-high heat. Grill the steaks to desired doneness, 4 to 5 minutes per side for medium. Let rest for 5 to 10 minutes before slicing.
- Meanwhile, drizzle remaining 2 tablespoons olive oil over potatoes and sprinkle generously with salt and pepper. Grill until skin is crispy and potatoes are cooked through, 4 to 5 minutes per side.
- Slice steaks 1 1/2-inch thick and top with salad. Sprinkle with feta and serve with grilled potatoes.
MEDITERRANEAN STYLE POTATOES
These are the most flavorful roasted potatoes you will ever have. The texture is just perfect and the olive oil with lemon and herbs is just perfect. You must give these a try.
Provided by Heifa
Categories Side Dish
Time 1h45m
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 F. To a baking pan, prepped with nonstick spray, add the potato wedges. Season the potatoes generously with salt and pepper.
- In a bowl, stir together the olive oil, lemon juice, paprika, dried oregano, and garlic cloves. Pour this over the potatoes evenly making sure all of them are coated in this marinade.
- Scatter the rosemary onto the potatoes then cover the baking dish with foil.
- Bake for 1 hour covered. Then, flip the wedges and bake for 30 minutes uncovered. Be careful moving the potatoes as they will be tender.
- After potatoes are done baking, they will be creamy on the inside and have a crisp exterior with plenty of flavor.
GRILLED SKEWERED RED POTATOES
Make and share this Grilled Skewered Red Potatoes recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Potato
Time 1h31m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Boil potatoes until tender but not too soft. (I cook mine in the microwave.).
- In a large bowl, combine the remaining ingredients. Add potatoes; stir gently to coat. Cover and refrigerate for 1 hour.
- Drain, reserving marinade. Thread potatoes on metal or soaked wooden skewers. Grill, covered, over hot heat for 6-8 minutes or until potatoes are golden brown. Turn and brush occasionally with reserved marinade.
Nutrition Facts : Calories 127.5, Fat 0.2, SaturatedFat 0.1, Sodium 10.1, Carbohydrate 27.3, Fiber 3.5, Sugar 1.3, Protein 3.2
MEDITERRANEAN SLOW-COOKER MASHED POTATOES
I love to use my slow cooker when family comes over. On Sundays when I make my special turkey meat loaf, this is a no-fuss side dish that tastes amazing! -Kristen Heigl, Staten Island, New York
Provided by Taste of Home
Categories Side Dishes
Time 2h20m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain and coarsely mash. Combine next 6 ingredients in a greased 5-qt. slow cooker; stir in mashed potatoes and feta until well combined. Cook, covered, on low until heated through, 2-3 hours.
Nutrition Facts : Calories 287 calories, Fat 15g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 377mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 4g fiber), Protein 6g protein.
ROSEMARY SKEWERED POTATOES
Created this recipe for Father's day. Smells really great cooking on the grill. Try to use longer rosemary sprigs for skewering. You could use wooden or metal skewers if you like.
Provided by Lorianne1
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- boil new potatoes 15 minutes, until tender.
- Cut potatoes in half and toss with olive oil, chopped rosemary, salt, and pepper.
- Remove most of rosemary from sprigs leaving a little at tip.
- Skewer potatoes on rosemary sprigs, cut side down.
- Place potatoes on medium-hot grill, cut side down, and grill 5-6 minutes or until browned.
Nutrition Facts : Calories 147.8, Fat 6.9, SaturatedFat 1, Sodium 7.1, Carbohydrate 19.9, Fiber 2.6, Sugar 0.9, Protein 2.3
MASHED POTATOES, MEDITERRANEAN STYLE
Provided by Florence Fabricant
Categories side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Cover potatoes with water in a heavy saucepan, bring to a boil and simmer until the potatoes are tender, about 20 minutes. Drain potatoes, reserving about one-half cup of the cooking liquid.
- While the potatoes are simmering, saute the garlic in the olive oil over low heat until the garlic is tender and barely beginning to brown.
- Mash or rice the potatoes. Add enough of the cooking liquid to make them smooth and creamy-textured. Stir in the olive oil and garlic.
- Season to taste with salt and pepper and stir in the thyme.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 6 grams, Carbohydrate 27 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 371 milligrams, Sugar 1 gram
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