Grilled New Potatoes With Lemon Garlic Aioli And Parsley Recipes

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GRILLED POTATOES



Grilled Potatoes image

Crispy grilled potatoes are easy and a perfect side to any BBQ recipe. Golden outside, tender inside, with no boiling or clean up required!

Provided by Erin Clarke / Well Plated

Categories     Side Dish

Time 30m

Number Of Ingredients 9

1 1/2 pounds baby red potatoes (or baby gold potatoes)
1 teaspoon dried rosemary
1 teaspoon garlic powder
3/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon dried oregano
2 tablespoons extra virgin olive oil
Grated parmesan (optional for serving)
Chopped fresh herbs such as parsley (rosemary, or basil, optional for serving)

Steps:

  • Rinse and dry the potatoes (no need to peel). Cut crosswise into ½-inch slices (if your potatoes are smaller than a golf ball, you can halve or quarter them). Place in a large bowl.
  • In a small bowl, stir together the rosemary, garlic powder, salt, pepper, and oregano.
  • Drizzle the potatoes with the oil, then sprinkle the spices over the top. Toss to evenly coat.
  • Preheat the grill to medium-high (about 375 to 400 degrees F).
  • Place two large (about 22 to 24 inches long) sheets of heavy-duty foil down on a large baking sheet (you'll use the baking sheet for easy transport) so that the foil pieces are slightly overlapping down the center to create a wider sheet. Coat with non-stick spray. Spread the potatoes onto the foil in a single layer (if you prefer not to have the food touch the foil, you can add a layer of parchment in between). Place two more overlapping sheets of foil on top, then fold up the edges all the way around to seal and create a packet. Leave some space towards the top of the packet to allow the air to circulate.
  • Using the baking sheet, carry the potatoes out to the grill, then with tongs slide the packet onto the grill. Cover then cook for 15 minutes.
  • Carefully open the foil then use the tongs to flip the potatoes over. They should be deeply golden on the first side (if not, continue to cook them for 3 to 5 minutes more). Place the foil loosely back over the top, close the grill, and cook for 5 to 10 additional minutes, until the potatoes are tender when pieced with a fork.
  • Slide the potato packet back onto the baking sheet, then transfer them to a serving bowl (or serve them right off of the foil). Serve warm, with a sprinkle of Parmesan and chopped fresh herbs as desired.

Nutrition Facts : ServingSize 1 g, Calories 196 kcal, Carbohydrate 31 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Fiber 4 g, Sugar 1 g, UnsaturatedFat 6 g

GRILLED POTATOES WITH MUSTARD-GARLIC DRESSING



Grilled Potatoes with Mustard-Garlic Dressing image

Provided by Bobby Flay

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 pounds new potatoes
Kosher salt
3 tablespoons white wine vinegar
2 tablespoons whole-grain mustard
2 cloves garlic, finely chopped
Freshly ground black pepper
1/2 cup extra-virgin olive oil
Canola oil, for tossing
1/4 cup chopped fresh flat-leaf parsley

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.

GRILLED NEW POTATOES WITH LEMON-GARLIC AIOLI AND CHIVES RECIPE



Grilled New Potatoes With Lemon-Garlic Aioli and Chives Recipe image

"The lemony flavor of the aioli really pops on grilled new potatoes. When shopping for your produce, look for the smallest potatoes you can find. The smaller they are, the more tender they will be."- Bobby Flay

Provided by Ceezie

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

3 lbs tiny new potatoes, unpeeled
1/4 cup mayonnaise
6 garlic cloves, coarsely chopped
1/4 cup fresh lemon juice
2 teaspoons grated lemon rind
1/2 teaspoon kosher salt, divided
1/2 teaspoon fresh coarse ground black pepper, divided
3 tablespoons olive oil
1/4 cup finely chopped fresh chives

Steps:

  • In a large pot of salted water, boil potatoes until just thoroughly cooked, but not completely soft, 10 to 15 minutes depending on size. Test by piercing a potato with a thin skewer; when the skewer meets some resistance but can slide all the way through, the potatoes are ready. Drain potatoes immediately and set aside until cool enough to handle.
  • Combine mayonnaise, garlic, lemon juice, lemon rind, 1/4 teaspoon salt and 1/4 teaspoon pepper in a blender; blend until smooth.
  • Heat grill to high.
  • Cut potatoes in half, brush the cut sides with oil, and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill potatoes cut side down until golden brown and just thoroughly cooked, 2 to 3 minutes.
  • Place potatoes on a platter, drizzle with the mayonnaise mixture, and sprinkle with chives. Serve warm.

Nutrition Facts : Calories 269.7, Fat 10.4, SaturatedFat 1.5, Cholesterol 2.5, Sodium 229.5, Carbohydrate 40.6, Fiber 4.1, Sugar 3.2, Protein 4.7

ROASTED FINGERLING POTATOES WITH LEMON-PARSLEY AIOLI



Roasted Fingerling Potatoes with Lemon-Parsley Aioli image

Provided by Giada De Laurentiis

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

2 pounds fingerling or baby potatoes, scrubbed and halved lengthwise
1 1/2 teaspoons kosher salt
1/8 teaspoon cayenne pepper
1/4 cup extra-virgin olive oil
2/3 cup mayonnaise
1/4 cup freshly squeezed lemon juice (from 1 lemon)
2 tablespoons lemon zest (from 2 lemons)
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
2/3 cup fresh Italian parsley leaves, chopped

Steps:

  • For the potatoes: Preheat the oven to 450 degrees F.
  • In a medium bowl, toss together the potatoes, salt, cayenne and olive oil. Place the potatoes cut-side down on a non-stick baking sheet and bake for 20 minutes, or until the potatoes are golden brown and cooked through.
  • For the aioli: While the potatoes are roasting, whisk together the mayonnaise, lemon juice, lemon zest, mustard and salt in a small bowl. Fold in the chopped parsley and set aside until ready to serve.
  • Serve the potatoes warm alongside the bowl of lemon-parsley aioli, for dipping.

GRILLED POTATO WEDGES WITH HOT GARLIC, RED CHILI, PARMESAN AND PARSLEY



Grilled Potato Wedges with Hot Garlic, Red Chili, Parmesan and Parsley image

Provided by Bobby Flay

Categories     side-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 8

6 russet potatoes, scrubbed
Kosher salt and freshly ground black pepper
1/4 cup canola oil
1/3 cup olive oil
3 garlic cloves, finely chopped
1/4 teaspoon red chili flakes
1/4 cup chopped fresh flat-leaf parsley
1/4 cup freshly grated Parmigiano-Reggiano

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.

LEMON & GARLIC NEW POTATOES



Lemon & Garlic New Potatoes image

This is a simplified version of a dish my Costa Rican host sister used to make when I was in the Peace Corps. It has become a favorite side dish at my house. -Katie Bartle, Parkville, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1 pound small red potatoes
2 tablespoons olive oil
2 garlic cloves, minced
1/4 cup shredded Parmesan cheese
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cut scrubbed potatoes into wedges; place in a large saucepan. Add water to cover; bring to a boil. Cook, covered, until tender, 10-15 minutes; drain. In the same pan, heat oil over medium-high heat. Add potatoes; cook until browned, 4-6 minutes. Add garlic; cook 1 minute longer. Remove from heat. Stir in remaining ingredients.

Nutrition Facts : Calories 166 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 240mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

LEMON PARSLEY POTATOES



Lemon Parsley Potatoes image

Seasoned with lemon and butter, these pretty potatoes are a perfect complement to Mom's pork loin. She often made the potatoes on Saturday, then heated them in the oven on Sunday while the pork was roasting. -Mari Anne Warren Milton, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 4

3 pounds small red potatoes
1/2 cup butter
1/3 cup minced fresh parsley
1 tablespoon lemon juice

Steps:

  • With a vegetable peeler, remove a strip of peel around the middle of each potato. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. , Meanwhile, in a small saucepan, melt the butter; stir in parsley and lemon juice. Pour over potatoes; toss to coat.

Nutrition Facts : Calories 224 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 127mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.

BOILED NEW POTATOES WITH GARLIC LEMON DRESSING



Boiled New Potatoes with Garlic Lemon Dressing image

Categories     Blender     Garlic     Potato     Side     Vegetarian     Quick & Easy     Lemon     Parsley     Boil     Gourmet

Yield Serves 6

Number Of Ingredients 5

3 pounds very small red potatoes
5 large garlic cloves, peeled
1 tablespoon plus 1 teaspoon fresh lemon juice, or to taste
4 tablespoons olive oil
3 tablespoons chopped fresh parsley leaves, or to taste

Steps:

  • Peel a wide strip from around the middle of each potato. In a kettle combine potatoes and garlic with enough salted water to cover by 2 inches and boil until potatoes are just tender, about 15 minutes. Drain mixture. Transfer potatoes to a bowl and transfer garlic to a blender. Add to blender lemon juice, oil, and salt and pepper to taste and purée dressing. In the bowl toss potatoes with dressing and parsley. Potatoes may be prepared 4 hours ahead and kept covered.
  • Serve potatoes warm or at room temperature.

GRILLED NEW POTATOES WITH LEMON-GARLIC AIOLI



Grilled New Potatoes with Lemon-Garlic Aioli image

I found this recipe in a special insert to my local paper (years ago), but only just recently tried it. I thought there wasn't anything you could do new to a potato, but I was so wrong! Friends and family also recommended the aioli mix over fish. . .

Provided by Nicole Bredeweg

Categories     Potatoes

Number Of Ingredients 9

3 lb small new potatoes, unpeeled
1/4 c mayonnaise
6 clove garlic, coarsely chopped
1/4 c fresh lemon juice
2 tsp grated lemon rind
1/2 tsp kosher salt, divided
1/2 tsp coarsely ground black pepper, divided
3 Tbsp olive oil
1/4 c finely chopped fresh chives

Steps:

  • 1. In a large pot of salted water, boil potatoes until just thoroughly cooked, but not completely soft, 10 - 15 minutes depending on size. Test by piercing a potato with a thin skewer; when the skewer meats some resistance but can slide all the way through, the potatoes are ready. Drain potatoes immediately and set aside until cool enough to handle.
  • 2. Combine mayonnaise, garlic, lemon juice, lemon rind, 1/4 tsp salt and 1/4 tsp pepper in a blender; blend until smooth.
  • 3. Heat grill to high.
  • 4. Cut potatoes in half, brush the cut sides with oil, and season with remaining 1/4 tsp salt and 1/4 tsp pepper. Grill potatoes cut side down until golden brown and just thoroughly cooked, 2 - 3 minutes.
  • 5. Place potatoes on a platter, drizzle with the aioli and sprinkle with chives.

GRILLED LEMON GARLIC POTATOES



Grilled Lemon Garlic Potatoes image

Make and share this Grilled Lemon Garlic Potatoes recipe from Food.com.

Provided by 4-H Mom

Categories     Low Protein

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

4 lbs small red potatoes, halved
1/4 cup olive oil, divided
1 tablespoon grated lemon juice
2 garlic cloves, pressed
1 1/2 teaspoons salt
1/2 teaspoon ground pepper
1/3 cup parsley, chopped
vegetable oil cooking spray

Steps:

  • Bring potatoes and water to cover to a boil in a large Dutch oven over medium high heat, cook 20 to 25 minutes or until tender. Drain and toss with 2 tablespoons olive oil.
  • Stir together lemon rind, nest five ingredients and remaining 2 tablespoons olive oil.
  • Coat a cold cooking grate with cooking spray and place on grill over medium heat, (350 degrees).
  • Place potatoes on cooking grate and grill, covered with grill lid, 5 minutes, turning occasionally.
  • Gently toss hot potatoes with lemon mixture.
  • Serve immediately or at room temperature.

Nutrition Facts : Calories 237.3, Fat 7, SaturatedFat 1, Sodium 451.4, Carbohydrate 40.3, Fiber 5.1, Sugar 1.9, Protein 4.7

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