Time 50m Yield 8 Number Of Ingredients 4 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.
Time 1h12m Yield 6 servings Number Of Ingredients 6 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.
Time 25m Yield 4 Number Of Ingredients 10 Steps:
Heat coals or gas grill for direct heat. In large bowl, mix oil, parsley, 1 tablespoon rosemary, 1/2 teaspoon lemon pepper and the salt. Add potatoes; toss to coat. Place potatoes in grill basket (grill “wok”). Cover and grill potatoes over medium heat 10 to 15 minutes, shaking basket or stirring potatoes occasionally, until tender. In small bowl, mix all sauce ingredients. Serve with potatoes.
Time 25m Yield 6 serving(s) Number Of Ingredients 6 Steps:
Wash potatoes, and peel a 1/2-inch strip around center of each. Combine potatoes and dillweed in a saucepan, cover with water and cook 15-20 minutes or until potatoes are tender. Drain water from potatoes. Combine remaining ingredients and spoon over hot potatoes, stirring gently until coated.
Time 30m Yield 8 serving(s) Number Of Ingredients 7 Steps:
Cook potatoes in large pot of boiling salted water until tender, about 15 minutes. Drain potatoes; cool. Prepare barbecue (medium heat). Cut potatoes in half; transfer to large bowl. Add 2 tablespoons oil; toss to coat. Grill potatoes until golden, turning occasionally, about 5 minutes. Transfer to bowl. Drizzle 2 tablespoons oil over. Add remaining ingredients; toss to coat. Season with salt and pepper. Serve warm.
Number Of Ingredients 7 Steps:
Place potatoes in a medium stockpot, and add enough water to cover by 1 inch. Bring to a boil. Add a large pinch of salt. Cook until potatoes are barely tender when pierced with the tip of a knife, 10 to 20 minutes, depending on their size. Drain, and rinse under cold running water until cool enough to handle. Cut potatoes in half. In a medium bowl, whisk together mustard, soy sauce, olive oil, 1/4 teaspoon salt, and pepper. Add the potatoes, and toss to coat. Cover with plastic wrap and let stand at room temperature for 1 hour. Build a charcoal fire in an outdoor grill and let burn until covered with white ash. If you are using a gas grill, preheat on high. Lightly oil the cooking grate with vegetable oil. Place potatoes on the cooking grate, and cover grill. Cook, turning occasionally and basting with the marinade, until brown and tender, about 10 minutes. Serve immediately.
Time 40m Yield 4 servings. Number Of Ingredients 6 Steps:
In a large bowl, combine the first five ingredients. Add potatoes; toss to coat. Spoon onto a greased double thickness of heavy-duty foil (about 18 in. square). , Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat until potatoes are tender, turning once, 30-35 minutes. Open foil carefully to allow steam to escape.
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.
More about “seasoned grilled new potatoes recipes”
Time 30m Yield 4 Number Of Ingredients 7 Steps:
Cut each potato in half lengthwise. Place each half flesh-side down on the cutting board and cut each half lengthwise again to make 4 large wedges. Cut each wedge in half lengthwise again for a total of 8 wedges per potato. Bring a large pot of salted water to a boil. Add potato wedges and boil for about 10 minutes. Drain in a colander. Whisk olive oil, salt, pepper, onion powder, chili powder, and cumin together in a bowl until smooth. Add wedges and gently toss to coat. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill wedges for 4 minutes. Flip and grill for 4 minutes more.
