Grilled Herbed Potatoes And Shallots Recipes

GRILLED HERBED POTATOES AND SHALLOTS

Steps:

• Place potatoes in a large saucepan, and fill with enough cold water to cover them by 2 inches. Bring to a boil over high heat, and add salt. Reduce heat; simmer until potatoes are slightly tender when pierced with a fork (but not cooked through), about 10 minutes. Drain; let stand until cool enough to handle. Cut each potato in half.
• Heat grill to high. Overlap two pieces of foil, each about 3 feet long, to form a cross. Place the potatoes in one layer in center of cross. Drizzle the potatoes with 2 tablespoons oil; add the shallots and oregano; season with salt and pepper. Fold foil, enclosing the potatoes, and seal edges by crimping.
• Place foil packet on grill, and cook, shaking packet occasionally with tongs, until potatoes are cooked through and golden brown, about 20 minutes, depending on heat of grill. Remove packet from grill, carefully, watching for any steam and hot oil that might escape. Transfer potatoes to a serving bowl. Drizzle with remaining 2 tablespoons oil, and adjust seasoning as desired.

GRILLED HERBED NEW POTATOES

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.

GRILLED HERB POTATOES

Steps:

• Prepare a gas grill for direct-heat cooking over medium-high heat; see Grilling Procedure .
• Cut potatoes into 1/2-inch-thick slices and cook in a large pot of well-salted boiling water 10 minutes (potatoes will not be cooked through).
• Meanwhile, stir together herbs, garlic, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large shallow dish.
• Drain potatoes well and transfer to herb oil, tossing gently to coat.
• Transfer potatoes to grill, letting excess oil drip into dish (reserve oil in dish). Grill potatoes, covered, turning once or twice, until tender, about 5 minutes total. Return potatoes to dish and toss again with herb oil. Squeeze lemon wedge over potatoes. Season with salt and serve with additional lemon wedges.