Time 35m Yield 4 Number Of Ingredients 6 Steps:
Heat gas or charcoal grill. Cut 2 (30x18-inch) sheets of heavy-duty foil. Divide potato slices evenly onto foil sheets. Sprinkle with salt. In small bowl, mix remaining ingredients; sprinkle over potatoes. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. Place packets, seam side up, on grill. Cover grill; cook over medium heat 18 to 23 minutes, rotating packets once, until potatoes are tender. To serve, place packets on plates. Cut large X across top of each packet; carefully fold back foil to allow steam to escape.
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 45m Yield 4 to 6 servings Number Of Ingredients 10 Steps:
Put the potatoes in a pot and cover by 2 inches with cold water. Add 2 tablespoons of salt, bring to a boil and cook until a skewer inserted in the center of a potato meets no resistance, about 20 minutes. Drain well and cool slightly. Preheat a grill to high heat. Halve the potatoes and toss with the canola oil, smoked paprika and some salt and pepper. Grill the potatoes cut-side down until golden brown and crusty, 4 to 5 minutes. While the potatoes are grilling, whisk the vinegar, mustard, parsley and salt and pepper until combined. Slowly whisk in the olive oil. Taste; add a drop or two of honey if desired. Mound the cooked and still warm potatoes in a large shallow bowl. Drizzle with the vinaigrette and top with the Parmesan and parsley leaves.
Time 40m Yield 2 servings. Number Of Ingredients 10 Steps:
In a large bowl, combine the first 7 ingredients. Add potatoes and onion; toss gently to coat. Spoon onto a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter. Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat until potatoes are tender, turning once, 30-35 minutes.
Time 25m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Heat gas or charcoal grill. Cut 2 (30x18-inch) sheets of heavy-duty foil. Divide potato slices evenly onto foil sheets. Sprinkle with salt and melted butter. In small bowl, mix remaining ingredients; sprinkle over potatoes. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. Place packets, seam side up, on grill. Cover grill; cook over medium heat 18 to 23 minutes, rotating packets once, until potatoes are tender. To serve, place packets on plates. Cut large X across top of each packet; carefully fold back foil to allow steam to escape.
Time 25m Yield 4 serving(s) 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 inches x 12 in.) that has been sprayed with pam or use non-stick foil. 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 20-30 minutes or until potatoes are tender. Open foil carefully to allow steam to escape.
Time 1h20m Yield 4 servings Number Of Ingredients 8 Steps:
Put the potatoes in a pot of cold water, add 2 tablespoons of salt and bring to a simmer over medium heat. Cook the potatoes until tender, but still firm, about 40 minutes. The potatoes must be cooked through and fork tender, but still holding their shape. Drain and put on a cutting board. Let cool, then cut each potato lengthwise into 8 wedges. Heat grill to medium-high. Brush the potatoes with the canola oil and season with salt and pepper, to taste. Grill until golden brown and cooked through, about 2 to 3 minutes per side. Transfer to a serving bowl. Heat the olive oil in a small saucepan until it begins to shimmer. Remove from the heat and immediately add the garlic, red chili flakes and parsley and let sit for 1 minute. Season the oil with salt and pepper, to taste, and drizzle over the potatoes. Sprinkle with the cheese and serve immediately.
Time 45m Yield 4 Number Of Ingredients 11 Steps:
Preheat grill for medium heat and lightly oil the grate. Stir mayonnaise, Parmesan cheese, garlic, red pepper flakes, paprika, salt, and pepper together in a large bowl. Add potatoes and onion; stir to coat completely. Arrange aluminum foil squares on a work surface and spray each with cooking spray. Divide potato mixture between the four squares. Fold aluminum foil over potato mixture and crimp edges together to form a secure pouch. Cook on the preheated grill until potatoes are tender, about 30 minutes.
More about “grilled parmesan potatoes recipes”
Time 20m Yield 4 servings Number Of Ingredients 7 Steps:
Preheat the grill to medium heat, about 375°F (190°C). Cut the potatoes into thin wedges. Add to a large bowl. Add the green beans to a separate large bowl. Season the potatoes and green beans with salt, pepper, the garlic Parmesan seasoning, and olive oil. Toss well to coat. Add the potato wedges to the grill and cook for 5 to 7 minutes per side, until tender and grill marks appear Add the green beans and cook for about 5 minutes, turning occasionally, until grill marks appear. Transfer the potatoes and green beans from the grill to a serving bowl and squeeze lemon juice on top. Garnish with more lemon wedges. Enjoy!
