Grilled Baby Potatoes With Rosemary And Capers Recipes
ROASTED BABY POTATOES WITH ROSEMARY
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F.
- Halve potatoes and place on a cookie sheet. Combine with cracked cloves of garlic. Coat potatoes and garlic with extra-virgin oil and season with rosemary, salt and pepper.
- Place potatoes on center rack of oven and roast 20 minutes, until just tender.
GRILLED BABY POTATOES
These grilled baby potatoes are cooked over indirect heat then covered in garlic butter for an amazingly crispy, bite-sized BBQ side.
Provided by Susie Bulloch
Categories Side Dish
Time 40m
Number Of Ingredients 10
Steps:
- Preheat. Preheat your grill to 425 degrees F for two-zone cooking.
- Season the potatoes. Slice all potatoes in half, lengthwise. Toss in the melted beef tallow and season on all sides with Beef Rub.
- Oil the grill. Oil the grates by dunking a folded-up paper towel into some cooking oil. Pinch the paper towel in a pair of tongs and wipe the oil onto the grill grates.
- Grill the potatoes. Place potatoes cut side down on the indirect heat side of the grill. Close the lid and cook for 10 minutes. Flip the potatoes skin side down on the grates, close the lid, and grill for an additional 10 minutes or until fork tender (around 210 degrees F internal temperature).
- Make the garlic butter. While the potatoes grill, prepare the garlic butter sauce. Combine all ingredients in a large bowl.
- Butter the potatoes. When the potatoes reach 210 degrees F, transfer them from the grill to the bowl and toss to coat in the butter.
- Finish grilling. Return the potatoes, cut side down, to the direct, high heat side of the grill, and cook for 2-3 minutes or until crisp and slightly charred.
- Enjoy. Remove the potatoes to your serving dish and drizzle with any remaining garlic butter sauce in the bowl. Serve immediately on the side of your favorite BBQ dish.
Nutrition Facts : Calories 240 kcal, Carbohydrate 30 g, Protein 4 g, Fat 13 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 25 mg, Sodium 91 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 5 g, ServingSize 1 serving
ROASTED BABY POTATOES WITH CAPERS AND ROSEMARY
Provided by Miriyam Glazer
Categories Herb Potato Side Roast Passover Low Fat Vegetarian Low Cal High Fiber Spring Kosher Vegan Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Arrange potatoes in single layer on large rimmed baking sheet. Drizzle with oil; sprinkle with rosemary pieces, garlic, and salt; toss to coat. Roast until potatoes are tender, stirring every 15 minutes, about 45 minutes total. Mix in capers. Roast until flavors blend, about 5 minutes longer. Season with pepper. Transfer to bowl. Garnish with rosemary sprigs.
ITALIAN POTATO SALAD WITH ROSEMARY, LEMON AND CAPERS
Steps:
- Cook potato rounds in pot of boiling salted water until just tender, about 10 minutes. Drain. Cool potatoes slightly.
- Whisk oil, lemon juice, capers, rosemary and garlic in medium bowl to blend. Season with salt and pepper.
- Layer 1/4 of potatoes in bottom of medium bowl. Sprinkle with salt and pepper. Sprinkle 2 tablespoons green onions over, then drizzle with 3 tablespoons dressing. Repeat layering 3 more times with remaining potatoes, salt and pepper, green onions and dressing. (Can be made 6 hours ahead. Cover and chill. Let stand at room temperature 30 minutes before serving.)
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- Preheat grill to medium heat (350°-400°F). Place potatoes, oil, rosemary, salt, and pepper on a large sheet of heavy duty foil (or double layer of foil) and toss to coat all the potatoes with oil and seasonings.
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- Put the potatoes into a large pan of cold water with 1 teaspoon of the salt. Bring to a boil and cook them until you can just stick a fork or knife into them with some resistance (about 10 minutes but this varies depending on the size). then remove from the heat and drain.
- Remove from the heat, drain and run cold water all over them before draining again. This will stop them cooking anymore.
- Pour in the oil, rosemary, remaining salt and pepper then seal the bag/container and give it a good shake around to distribute the oil and herbs all over the potatoes.
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