Crispy Grilled Red Potatoes With Onions And Rosemary Recipes

GRILLED ROSEMARY-ONION POTATOES

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.

UNBELIEVABLY CRISPY GRILLED POTATOES

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.

GRILLED RED POTATOES

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

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

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.