Hot Off The Grill Potatoes Recipes

HOT-OFF-THE-GRILL POTATOES

Steps:

• Fold a 48x18-inch piece of heavy foil in half to make a 24x18-inch rectangle. Grease with 1 tablespoon of the butter.
• Scrub and thinly slice unpeeled potatoes. Place potatoes in center of foil. Sprinkle with green onions, Parmesan cheese, salt, paprika, and pepper. Dot with the remaining butter.
• Bring up 2 opposite edges of foil and seal with a double fold. Fold remaining ends to completely enclose potatoes, leaving space for steam to build.
• In a charcoal grill, grill potato packet on the rack of an uncovered grill directly over medium coals for 30 to 40 minutes or until potatoes are tender, turning packet every 10 minutes during grilling. (In a gas grill, preheat grill. Reduce heat to medium. Place potato packet on grill rack over heat. Cover and grill as above.) Before serving, sprinkle potatoes with bacon, parsley, dill, and chives. Makes 4 servings.

HOT-OFF-THE-GRILL-POTATOES (FOIL WRAPPED)

Steps:

• Grease a 24 x 18 inch piece of heavy duty foil with 1 tablespoon of the butter.
• Scrub and thinly slice unpeeled potatoes onto the center of the foil.
• Sprinkle with the onions, cheese, salt, paprika and pepper.
• Dot with remaining butter.
• Enclose the potatoes in the foil and seal with a double fold enclosing the potatoes completely leaving head space for the steam to build.
• Grill potato packet for 30 to 40 minutes, turning every 10 minutes or until potatoes are tender.
• Before serving sprinkle potatoes with bacon, parsley, dill and chives.

STEAKHOUSE POTATOES ROMANOFF

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Butter a casserole dish.
• Wrap each potato in foil and place on a baking sheet. Poke holes into potatoes using a knife.
• Bake in the preheated oven until very tender and easily pierced with a knife, about 1 hour and 15 minutes.
• Let potatoes cool to room temperature, at least 20 minutes. Unwrap. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
• Preheat the oven to 425 degrees F (220 degrees C).
• Shred potatoes into a large bowl using a cheese grater. Mince shallots to get 1/4 to 1/3 cup.
• Add shallots in with the potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined. Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined. Transfer mixture into the prepared baking dish, piling it up high, then patting it down very lightly.
• Bake in the preheated oven until piping hot and top is browned, 30 to 35 minutes.