Italian Style Grilled Potatoes Recipes

ITALIAN-STYLE SKILLET POTATOES

Steps:

• Put the potatoes in a large pot and cover with water. Bring to a boil, salt the water, and cook 5 minutes. Drain.
• Heat the EVOO in a large skillet over medium-high heat. Add the garlic and cook until golden, about 2 minutes. Remove to a cutting board with a slotted spoon, then chop and reserve.
• Add the potatoes and rosemary to the skillet and season with salt and pepper. Cook until browned and crisp, 5 to 10 minutes. Transfer to a serving bowl and top with the garlic and cheese.

GRILLED POTATOES WITH ONIONS

Steps:

• Wash and dry the potatoes.
• Use a fork to prick a few holes in the potato.
• Microwave the potatoes for 5-10 minutes (depending on your microwave strength) until they are soft, but not too soft. (About 80% baked.)
• Allow the potatoes to cool slightly.
• Using a sharp knife cut the potato (the short way) about 1/4-1/2", making sure to not cut all the way through to the bottom.
• Place the potato on a piece of aluminum foil big enough to wrap the entire potato.
• Stuff the slices carefully with slices of onion.
• Drizzle several tablespoons of dressing over the potato.
• Fold the aluminum foil around the potato tightly.
• Repeat with the remaining potatoes.
• Heat a grill to 400 degrees.
• Place the potatoes on the grill and allow them to finish baking for 15-20 minutes. Because grills can vary in heating, move/adjust the potatoes to a different spot on the grill every 5 minutes so that they cook evenly.
• The bottoms of the potato should get slightly crispy because of the oil in the dressing.
• Unwrap the potatoes and serve warm.

ITALIAN-STYLE ROASTED BABY POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking dish or rimmed sheet with foil.
• Place halved potatoes in a large resealable plastic bag. Add olive oil and Italian dressing mix, seal bag, and shake until all potatoes are coated evenly. Transfer to the prepared baking dish.
• Roast in the preheated oven until tender, flipping potatoes halfway through cooking time, about 30 minutes.

CAST IRON-GRILLED ITALIAN POTATOES

Steps:

• Prepare grill for indirect high heat (450 to 550°F). Preheat grill by turning all burners to high. Turn off burner(s) on one side. Heat large cast iron skillet on lit side of grill. Add sausage; cook and stir until browned, about 4 to 5 minutes. Remove sausage with slotted spoon to a paper-towel lined plate to drain; set aside. Add onions; cook and stir until softened, about 3 to 4 minutes. Add potatoes; cook and stir 2 to 3 minutes.
• Mix stock, Seasoning, pepper, oregano, tomato sauce and browned sausage in large bowl. Pour mixture over the potatoes. Bring to boil. Move skillet to unlit side of grill. Cover pan or close grill. Cook 25 to 30 minutes or until potatoes are tender.
• Uncover and stir potatoes. Sprinkle with cheese. Cover pan or close grill again. Cook 1 minute longer or until cheese is melted. Let cool 10 minutes before serving.

ITALIAN ROASTED POTATOES

Steps:

• Place potatoes in a large bowl. Drizzle with oil; toss to coat evenly. Combine the garlic, parsley, basil, oregano, salt and pepper; sprinkle over potatoes and toss to coat evenly. Transfer to an ungreased 13-in. x 9-in. baking pan. Bake, uncovered, at 425° for 30 minutes. Stir; bake 10-15 minutes longer or until potatoes are tender and golden brown.

GRILLED ITALIAN POTATO SALAD

Steps:

• Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain., In a large bowl, toss potatoes, onion and sweet pepper with oil, salt and pepper. Transfer vegetables to a grill wok or basket; place on grill rack. Grill, covered, over medium heat or boil 4 in. from heat 15-20 minutes or until tender, stirring occasionally., Cut potatoes in half lengthwise; transfer to a large bowl. Coarsely chop onion and sweet pepper; add to potato mixture. Add remaining ingredients; toss to coat. Serve warm or cold.

ITALIAN GRILLED POTATO SKINS

Steps:

• Microwave potatoes on HIGH for 8 minutes, turning once; slice in half lengthwise.
• Combine oil, garlic and italian seasoning in small bowl.
• Brush cut surfaces of potato halves with half of the oil mixture.
• Grill potatoes, cut side down, on a lightly gre4ased grill rack over medium heat for 5 to 7 minutes or until tender.
• Scoop out insides of each potatoe half, leaving a half-inch-thick shell.
• Brush inside of the potato shell with remaining oil mixture.
• Spoon sauce into each shell; add pepperoni and cheese.
• Return potato to the grill and cook 5 minutes more or until cheese melts.
• Enjoy!