Time 40m Yield 4 Number Of Ingredients 7 Steps:
Preheat grill for high heat. Arrange potato slices, separated by onion and butter slices, on a large piece of aluminum foil. Top with garlic, and season with parsley, salt, and pepper. Tightly seal potatoes in the foil. Place on the preheated grill, and cook 20 minutes, turning once, or until potatoes are tender. Sprinkle potatoes with Cheddar cheese, reseal foil packets, and continue cooking 5 minutes, until cheese is melted.
Time 30m Yield 4 servings Number Of Ingredients 9 Steps:
Put the potatoes in a pot of generously salted water and bring to a boil. Cook until just tender, 8 to 10 minutes. Drain and cool slightly. While the potatoes are cooking, whisk together the vinegar, mustard and garlic in a bowl, and season with salt and pepper. Slowly whisk in the oil until emulsified. Heat the grill to high. Toss the potatoes with a little canola oil, and season with salt and pepper. Put the potatoes in a grill basket and grill, shaking the basket occasionally and turning the potatoes as needed, until charred in spots and just cooked through, about 5 minutes. Put the potatoes in a serving bowl and toss with the dressing while still hot. Add the parsley and toss again. Serve.
Time 30m Yield 4 servings. Number Of Ingredients 7 Steps:
Cut potatoes into 1/2-in. cubes; place in a large bowl. Add onions and oil; toss to coat. Spoon into the center of a large piece of heavy-duty foil (about 18 in. x 12 in.). , Combine the Parmesan cheese, oregano, garlic salt and pepper; sprinkle over potato mixture. Fold foil into a pouch and seal tightly. , Grill, uncovered, over medium-hot heat for 18-20 minutes or until potatoes are tender. Open foil carefully to allow steam to escape.
Time 35m Yield 4 servings Number Of Ingredients 10 Steps:
Heat grill to medium heat and oil the grates with cooking spray. Add the sliced potatoes to a rimmed tray or baking dish. Sprinkle with salt and pepper on both sides. Pour 1/2 cup Garlic Oil over the potatoes and toss gently to coat. Add the potatoes to the hot grill, then brush with the remaining oil mixture. Grill, flipping the potatoes once, until golden brown, about 5 minutes per side. Mash together the garlic and 1/2 teaspoon salt with a knife or bench scraper on a cutting board until it is a paste. Add the garlic to a small saucepan with the oil, chives, parsley, lemon juice and remaining 1/4 teaspoon salt. Cook over medium-low heat until the ingredients have combined, 3 to 4 minutes. Use as a marinade for potatoes, brush on rolls before toasting or brush on proteins for extra flavor.
Time 30m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Preheat grill to medium-high heat. Arrange potato slices, onion slices and butter on a large piece of aluminum foil. Top with roasted garlic, chopped parsley, and season with salt and pepper. Tightly seal potatoes in foil. Place on preheated grill and cook 20 minutes, or until potatoes are tender.
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.
Time 40m Yield 4 Number Of Ingredients 9 Steps:
Preheat an outdoor grill for medium-high heat; lightly oil the grate. Cut two 12x18-inch pieces of aluminum foil and fold them in half to create two 12x9-inch rectangles. Spray one side of each piece with cooking spray. Arrange the potatoes over one sheet of prepared foil in an overlapping pattern, leaving 2 inches free on all sides. Sprinkle with the onion, green bell pepper, red bell pepper, and sliced mushrooms. Season with salt, pepper, vegetable flakes, and paprika to taste. Dot with the reduced fat spread. Place the second piece of foil over the potatoes with the greased side down. Seal the edges by creating several folds; poke 4 to 6 holes in the top to allow steam to escape. Cook on the preheated grill until the potatoes are tender, 20 to 30 minutes.
Time 30m Yield 2 Number Of Ingredients 5 Steps:
Heat gas or charcoal grill. Cut one 14x12-inch piece of heavy-duty foil. Spray one side generously with cooking spray. In small bowl, pour oil over potato pieces; toss to coat. Add chives and garlic salt; toss to coat. Sprinkle with cheese; toss to coat. Place potatoes on center of sprayed side of foil piece. Fold foil over potatoes so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion. Cover and grill packet over medium-low heat 15 to 20 minutes, turning once, until potatoes are golden brown and tender.
