Crispy Grilled Red Potatoes With Onions And Rosemary Recipes

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GRILLED ROSEMARY-ONION POTATOES



Grilled Rosemary-Onion Potatoes image

This fragrant side dish is an easy-to-make addition to any grilling menu.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 6

Number Of Ingredients 7

6 medium baking potatoes, cut into 3/4-inch pieces (2 pounds)
1 medium onion, finely chopped (1/2 cup)
3 tablespoons olive or vegetable oil
3 tablespoons chopped fresh rosemary leaves or 1 tablespoon dried rosemary leaves
1 1/2 teaspoons chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Heat 1 inch water (salted if desired) to boiling in saucepan.
  • Add potatoes to boiling water. Cook 5 to 10 minutes or until potatoes are crisp-tender; drain.
  • Heat grill to medium heat.
  • Mix onion, oil, rosemary, thyme, salt and pepper in large bowl. Add potatoes; toss to coat. Wrap potato mixture in large sheet of heavy-duty aluminum foil.
  • Cover and grill 4 to 5 inches from heat about 10 minutes or until potatoes are tender when pierced with a fork.

Nutrition Facts : Calories 195, Carbohydrate 33 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 210 mg

UNBELIEVABLY CRISPY GRILLED POTATOES



Unbelievably crispy grilled potatoes image

Unbelievably crispy grilled potatoes with no foil! Sharing a simple method to make the crispiest grilled potatoes you've ever had + how to meal prep grilled potatoes! Dairy-free, gluten-free, vegan, and meal prep friendly.

Provided by Denise Bustard

Categories     Side Dish

Time 40m

Number Of Ingredients 4

1 lb baby potatoes (* see note 1)
2 tablespoons olive oil
1/4 teaspoon salt
fresh pepper to taste

Steps:

  • Boil - Bring a large pot of water to a boil. Add potatoes and simmer for 12-15 minutes, until a fork inserts easily.Drain potatoes, rinse under cold water and let them sit for a few minutes until they are cool enough to handle.
  • Prepare - Pre-heat grill to high (500°F). Slice potatoes in half. Toss in olive oil, salt, and pepper.
  • Grill - Place cut side down on the grill (either on a grilling plate or directly on the grill), and turn down the grill to medium-high. Cook for 2-3 minutes with the lid down, before checking. Potatoes are ready to flip when they are golden and crispy.Cook for another 5-10 minutes, turning as needed until all potatoes are golden and crispy.

Nutrition Facts : ServingSize 1 /4 batch, Calories 149 kcal, Carbohydrate 20 g, Protein 2 g, Fat 7 g, SaturatedFat 1 g, Sodium 152 mg, Fiber 2 g, Sugar 1 g

GRILLED RED POTATOES



Grilled Red Potatoes image

Provided by Martina McBride

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 9

3 pounds medium to small red potatoes, halved
1 teaspoon garlic powder
1 teaspoon kosher salt
3/4 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 tablespoons chopped fresh parsley

Steps:

  • Preheat a grill to medium-high heat.
  • In a microwave-safe casserole dish, add the potatoes in a single layer. Cover with a damp paper towel and microwave until tender, 12 to 15 minutes. Let cool for 5 minutes.
  • In a small bowl, combine the garlic powder, salt, smoked paprika and black pepper.
  • Drizzle the olive oil over the potatoes and toss to coat well. Add the spice mixture, rosemary and thyme and toss gently to coat.
  • Add the potatoes to the grill cut-side down and cook until grill marks form, about 4 minutes. Flip and cook for 3 more minutes. Garnish with the parsley.

GRILLED RED POTATOES AND ONIONS



Grilled Red Potatoes and Onions image

Provided by Anne Burrell

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

4 large red-skinned potatoes, scrubbed and cut into 1/2-inch rounds
1 red onion, peeled and cut into 1/2-inch rounds
1 sprig rosemary, leaves finely chopped
2 cloves garlic, smashed
Pinch crushed red pepper flakes
Kosher salt
Extra-virgin olive oil

Steps:

  • Preheat the grill and brush with a metal grill brush to loosen any crud and soot. After the grill has been brushed, run an oiled towel over the grill to pick up any loosened crud.
  • In a large bowl, toss the potatoes and onions together with the rosemary, garlic, crushed red pepper, salt, to taste, and a little olive oil. Try to keep the onions together in rounds, they will fall apart while grilling but try and keep them together as long as possible; it just makes things easier.
  • Arrange the potatoes and onions on the preheated grill. Once the potatoes have developed lovely grill marks, rotate them a quarter turn to create a lovely crosshatch pattern, (dont worry about the onions, they fall apart and you wont see the marks). Turn the potatoes over and repeat the process, turn the onions over to cook the other side as well. Cook the potatoes and onions until they are soft all the way through, about 8 to 10 minutes on each side.
  • Remove from the grill and serve hot or at room temperature.
  • Who knew you could grill a potato!

ROASTED POTATOES AND ONIONS - EASY AND DELICIOUS



Roasted Potatoes and Onions - Easy and Delicious image

If you are sick and tired of mash potatoes, fries, chips and all the other ways potatoes are prepared but don't have the time for a complicated roasted vegetables dish than this is an easy and flavorful way to get 'er done.

Provided by curryfamily2012

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 55m

Yield 6

Number Of Ingredients 8

2 pounds potatoes, sliced into 1/2-inch-thick pieces
1 onion, halved and each half cut into quarters
½ cup canola oil
½ cup olive oil
4 cloves garlic
1 envelope onion soup mix
1 tablespoon chopped fresh rosemary, or more to taste
1 tablespoon freshly ground black pepper

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper and stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil.
  • Roast in the preheated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes.

Nutrition Facts : Calories 474.3 calories, Carbohydrate 34.3 g, Fat 37 g, Fiber 4.6 g, Protein 4 g, SaturatedFat 4 g, Sodium 424.2 mg, Sugar 3 g

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