Rosemary Mustard Grilled Potatoes Recipes

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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 POTATOES WITH GARLIC AND ROSEMARY



Grilled Potatoes With Garlic and Rosemary image

This recipe works best with small potatoes that are about 1 1/2 inches in diameter. If using medium potatoes, 2-3 inches in diameter, cut potatoes in quarters. If potatoes are larger than 3 inches in diameter, cut each potato into eights. Since potatoes are cooked in microwave, use wooden skewers. Very good recipe done on the BBQ. Recipe came from Cooks Illustrated.

Provided by Chef mariajane

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

vegetable oil, for grill rack
4 tablespoons olive oil
8 medium garlic cloves, minced
1 teaspoon fresh rosemary, chopped
kosher salt
2 lbs Red Bliss potatoes, scrubbed, halved, and skewered
ground black pepper
2 tablespoons fresh chives, chopped

Steps:

  • Turn all burners to high, cover, and heat grill until very hot, about 15 minutes. use grill brush to scrape grill clean; oil cooking grate. Leave primary burner on high and reduce other burners to medium.
  • Meanwhile, heat olive oil, garlic, rosemary, and 1 1/2 teaspoons salt in small skillet over medium heat util sizzling, about 3 minutes. Reduce heat to medium-low and continue to cook until garlic is light blond, about 3 minutes. Pour mixture through fine-mesh strainer into small bowl'; press on solids. Measure 1 tablespoons solids and 1 tablespoons oil into large bowl and set aside. Discard remaining solids but reserve remaining oil.
  • Place slewered potatoes in single layer on large microwave safe plate and poke each potato several times with skewer. Brush 1 tablespoons strained oil and season libererally with salt. Microwave on high powder until potatoes offer slight resistance when pierced with the tip of a paring knife, abot 8 minutes, turning them halfway through cooking time. Transfer potatoes to baking sheet coated with 1 tablespoons strained oil Brush with remaining tablespoons strained oil; season with salt and pepper to taste.
  • PLace potatoes on hotter part of grill. Cook, with lid down, turning once, until grill marks appear, about 4 minutes. Move potatoes to cooler part of the grill; continue to cook with lid down until paring knife slips in and out of potato easily; 5-8 minutes longer. Remove potatoes from skewers and transfer to bowl with reserved garlic/oil mixture; add chives and toss until thoroughly coated. Serve immediately.

GRILLED POTATOES WITH ROSEMARY



Grilled Potatoes with Rosemary image

A mix of red and sweet potatoes grilled with a coating of rosemary-infused oil makes a crisp yet tender side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 1h30m

Number Of Ingredients 5

Coarse salt and freshly ground pepper
1 1/2 pounds red potatoes, scrubbed well and sliced 1/2 inch thick
1 1/2 pounds sweet potatoes, scrubbed well and sliced 1/2 inch thick
1/4 cup extra-virgin olive oil
6 sprigs rosemary, leaves removed and crushed

Steps:

  • Bring a large pot of water to a boil. Add 2 tablespoons salt and the red potatoes. Return to a boil. Reduce heat, and simmer until just tender, about 7 minutes. Remove potatoes using a slotted spoon. Return water to a boil. Add sweet potatoes, and simmer until just tender, 4 to 7 minutes. Drain. Gently toss red and sweet potatoes with oil and rosemary; season with salt and pepper. Refrigerate for 1 hour.
  • Heat grill to medium-high. Gently toss potatoes, and transfer to grill; reserve bowl with oil. Grill potatoes, turning occasionally, until charred and heated through, 6 to 7 minutes. Brush potatoes with oil from bowl.

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  • Potatoes ... Add the potatoes to a pot of salted water and bring to a boil. Reduce the heat and simmer 10 minutes until tender. You want to be able to stick a knife in it easily, but you don't want them fork tender. Then will continue to cook on the grill, so you do not want them falling apart. remove from the water, let cool slightly and then slice. You want thick slices so they hold up on the grill.
  • Dressing ... Add the mayonnaise, mustard, oil, rosemary, and seasoning to a small cup or bowl and mix well. Set to the side.
  • Grill ... Dry off the potatoes after you slice them by laying them on a paper towel for a minute or two. Then brush one side with the dressing, add to the grill, dressing side down. Then brush the dressing on the top. Grill 4-5 minutes per side on medium heat (same with an indoor grill pan). You may want to dress them and flip them a couple of times until you get good grill marks.


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