Grilled Potatoes With Herbs Recipes

GRILLED BABY POTATOES WITH DIJON MUSTARD & THYME

Steps:

• Place the potatoes in a medium pot; add water to cover by 1 inch and 1 tablespoon of the salt. Bring to a boil over high heat; reduce the heat and simmer until the potatoes are tender when pierced with a sharp knife, about 12 minutes. Drain the potatoes; then place them back in the pan and run under cold water to cool.
• Preheat the grill to medium-high heat.
• In a large bowl, whisk together the mayonnaise, the Dijon mustard, remaining teaspoon salt, pepper, garlic and thyme.
• Drain the potatoes and slice them in half. Add to the Dijon mustard sauce and toss to coat evenly, taking care not to smash the potatoes.
• Clean and oil the grill grate. Place the potatoes on the grill and cook, covered, for about 3 minutes, or until you see nice grill marks on the first side. Using tongs, turn the potatoes and grill about 3 minutes more, until crisp and golden all over. Transfer the potatoes to a serving platter and sprinkle with chopped parsley (if using).
• Note: Potatoes can be boiled 1 day ahead of time. Bring to room temperature before grilling.

MUSTARD AIOLI GRILLED POTATOES WITH FINE HERBS

Steps:

• For the mustard aioli: Whisk the mayonnaise, Dijon mustard, whole grain mustard, honey and garlic and sprinkle with salt and pepper Cover the bowl and refrigerate for at least 30 minutes and up to 1 day.
• Meanwhile, for the potatoes: Put the potatoes in a pot and cover with cold water by 2 inches. Add the salt and bring to a boil over high heat. Cook the potatoes until a skewer inserted into the center of each potato meets with some resistance, 12 to 15 minutes. Drain well and cool slightly.
• Preheat the grill to medium for direct heat. Cut the potatoes in half, toss with some of the mustard aioli and sprinkle with salt. Place the potatoes cut-side down on the grill and grill until lightly golden brown, about 3 minutes. Flip the potatoes and grill until golden brown and just cooked through, about 3 minutes. Transfer the potatoes to a platter and sprinkle with the parsley, chives, tarragon, salt and pepper. Serve the potatoes with the remaining mustard aioli.

GRILLED POTATOES AND ONIONS WITH HERBS (FOIL WRAPPED)

Steps:

• Combine potatoes, onions and herbs in a large bowl.
• Combine oil, butter, garlic, salt and pepper in a small bowl.
• Drizzle over potato mixture.
• Toss to coat well.
• Arrange potato mixture on 1/2 of a piece of foil large enough to accommodate all the ingredients when made into a packet for grilling.
• Grill over medium hot coals for 30 to 45 minutes or until potatoes are tender, turning and shaking occasionally.

GRILLED HERB POTATOES

Steps:

• In a large bowl, combine all ingredients; place on a piece of heavy-duty foil (about 18x12-in. rectangle). Fold foil around mixture, sealing tightly., Grill, covered, over medium heat 25-30 minutes or until potatoes are tender. Open foil carefully to allow steam to escape.

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.

GRILLED TOMATOES WITH HERBS

Steps:

• Rinse the tomatoes and cut in half. Brush with a little oil, place cut side up on a gas grill grate or charcoal grill and grill until golden brown, a few minutes.
• Mix 4 tablespoons of oil with the oregano and garlic and season with salt and pepper. Top the cut surface of the hot tomatoes with the mixture. Season with a little salt and serve hot.

GRILLED GARLIC AND HERB POTATO WEDGES

Steps:

• To make the mayonnaise: In a small bowl, whisk together mayonnaise, herbs, garlic, and crushed red pepper. Set aside or transfer to an airtight container and store in refrigerator until ready to use.
• To make the herb mixture: In a small bowl, mix together herbs, garlic, and crushed red pepper. Set aside.
• To make the potatoes: Place potatoes in a large bowl and rinse with water. Remove all water from bowl, add in oil, and season with salt and pepper. Toss to evenly coat. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place potatoes on cool side of grill, cover, and let cook until a paring knife can be inserted into middle of wedge with no resistance, 30-40 minutes, flipping potatoes occasionally during cooking. Move potatoes to hot side of grill and cook until browned on all sides, about 2 minutes per side.
• Transfer potatoes back to large bowl, add in herb mixture, and toss to evenly coat. Transfer potatoes to a plate or platter and serve immediately with herb mayonnaise.

GRILLED POTATO WEDGES WITH FRESH HERBS

Steps:

• Scrub potatoes and cut lengthwise into 2-inch wedges.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender yet firm to the bite, 10 to 15 minutes. Drain.
• Stir olive oil, chives, oregano, and parsley together in a large, flat dish. Place potatoes into the oil mixture and turn to coat.
• Preheat an outdoor grill for medium-high heat and spray the grate with cooking spray.
• Place potatoes onto the hot grill and cook until lightly golden, 7 to 10 minutes. Flip potatoes, adjust the heat to high and grill for another 5 minutes. Add salt to the remaining oil and herb mixture. Add grilled potatoes, turn to coat, and serve.

GRILLED POTATOES WITH HERBS

Steps:

• Wash potatoes and slice into 1/2" thick sections. Place into a zip-top plastic bag with all the other ingredients. Seal bag and toss to coat potatoes. Set aside until ready to cook.
• Preheat barbecue to medium low.
• Place potato slices over the heat of a well-oiled grill. Cook for 8-10 minutes per side, or until golden brown, crispy, and cooked through.

GRILLED POTATO CHIPS WITH GARLIC AIOLI

Steps:

• Gather the ingredients.
• Preheat grill for medium-high heat.
• Use either a mandolin slicer or sharp knife to cut potatoes lengthwise into very thin slices.
• Place in a large bowl and coat with olive oil and salt.
• Place a grill pan on grill and allow to heat.
• Place potatoes on pan forming a single layer.
• Allow them to cook for about 5 minutes per side or until browned.
• Repeat process with additional potato slices.
• Gather the ingredients.
• Combine mayonnaise, lemon juice, minced garlic and a pinch of salt. Taste to make sure the flavor is to your liking. Make any adjustments necessary.
• You can prepare aioli ahead of time and store covered in the refrigerator. Serve with grilled potato chips. The mixture will stay good for up to 3 days after preparation if stored in the refrigerator.
• Enjoy!

GRILLED NEW POTATOES WITH PARMESAN AND HERBS

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. Drizzle 2 tablespoons 2 tablespoons oil over. Add remaining ingredients; toss to coat. Season with salt and pepper. Serve warm.