Grilled Herb Potatoes Recipes

GRILLED HERB POTATOES

Grilled Herb Potatoes image

Provided by Maggie Ruggiero

Categories Herb Potato Side Fourth of July Vegetarian Kid-Friendly Quick & Easy Father's Day Backyard BBQ Summer Grill Grill/Barbecue Vegan Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

2 pounds large Yukon Gold or other yellow-fleshed potatoes
1/4 cup chopped mixed herbs such as parsley, chives, rosemary, and oregano
2 garlic cloves, smashed
1/3 cup extra-virgin olive oil
1 lemon wedge plus additional for serving

Steps:

Prepare a gas grill for direct-heat cooking over medium-high heat; see Grilling Procedure .
Cut potatoes into 1/2-inch-thick slices and cook in a large pot of well-salted boiling water 10 minutes (potatoes will not be cooked through).
Meanwhile, stir together herbs, garlic, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large shallow dish.
Drain potatoes well and transfer to herb oil, tossing gently to coat.
Transfer potatoes to grill, letting excess oil drip into dish (reserve oil in dish). Grill potatoes, covered, turning once or twice, until tender, about 5 minutes total. Return potatoes to dish and toss again with herb oil. Squeeze lemon wedge over potatoes. Season with salt and serve with additional lemon wedges.

GRILLED HERB POTATOES

Grilled Herb Potatoes image

This is a very simple, but very delicious recipe that I came up with when it was summer time, we wanted to grill out, and the only vegetable I had on hand was potatoes. This ended up being a constant request as a side dish to our grilled meats.

Provided by SaffronMeSilly

Categories Potato

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

7 medium red potatoes (or yellow potatoes. A mix of the two is fine)
3 tablespoons olive oil
2 teaspoons basil
2 teaspoons parsley
1 teaspoon marjoram
1 teaspoon tarragon (you can substitute oregano, if it is preferred)
1 teaspoon kosher salt
1 teaspoon black pepper

Steps:

Wash potatoes and cut into 1/2 inch squares.
In a large bowl or large ziplock bag, coat potatoes with oil and spices. Shake bowl to evenly coat potatoes.
Preheat grill to medium heat.
Line a wire grilling basket or grilling wok with nonstick aluminum foil.
Spread evenly over basket.
Cook potatoes for 15-20 minutes or until tender (be sure to shake or stir the potatoes regularly to prevent burning).

GRILLED HERB POTATOES

Grilled Herb Potatoes image

Every year my father and I plant a garden together. After an especially great growing season, we had plenty of produce to eat! We like to use fresh herbs from our garden but dry is just as tasty in this dish. -Bernadette Bennett, Waco, Texas

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 pound baby red potatoes (about 16), halved
1/4 cup cranberry juice
2 tablespoons butter, cubed
1 teaspoon each minced fresh dill, oregano, rosemary and thyme
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

In a large bowl, combine all ingredients; place on a piece of heavy-duty foil (about 18x12-in. rectangle). Fold foil around mixture, sealing tightly., Grill, covered, over medium heat 25-30 minutes or until potatoes are tender. Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 117 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 351mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

GRILLED NEW POTATOES WITH PARMESAN AND HERBS

Grilled New Potatoes with Parmesan and Herbs image

Categories Cheese Herb Potato Side Summer Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 Servings

Number Of Ingredients 7

Ingredients

3 pounds small red-skinned potatoes
4 tablespoons olive oil
1 cup thinly sliced green onions
3 tablespoons chopped Italian parsley
3 tablespoons grated Parmesan
3 garlic cloves, finely chopped
2 teaspoons chopped fresh oregano

Steps:

Cook potatoes in large pot of boiling salted water until tender, about 15 minutes. Drain potatoes; cool.
Prepare barbecue (medium heat). Cut potatoes in half; transfer to large bowl. Add 2 tablespoons oil; toss to coat. Grill potatoes until golden, turning occasionally, about 5 minutes. Transfer to bowl. Drizzle 2 tablespoons. Drizzle 2 tablespoons 2 tablespoons oil over. Add remaining ingredients; toss to coat. Season with salt and pepper. Serve warm.

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