Spiced Potatoes On The Grill Recipes

SPICED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and spread on a baking sheet.
• In a small bowl, or cup, combine paprika, cayenne, chili powder, onion salt, garlic powder and parsley.
• Drizzle potatoes with oil and sprinkle with spice mixture.
• Bake in preheated oven for 40 minutes, or until crisp, turning every 10 minutes.

SPICY GRILLED POTATOES

Steps:

• Prepare grill for indirect-heat cooking.
• Place each potato on piece of nonstick foil.
• On an angle, cut 4 slits in each potato, 3/4 of the way through.
• Mix butter, seasoning, garlic powder and paprika; stir in parmesan.
• Dividing mixture evenly, spoon over potatoes; wrap in foil.
• Place on gril over indirect heat.
• Cover; cook until tender, about 1 hour.
• Unwrap potatoes; drizzle with any butter mixture in foil.
• Sprinkle with parsley.
• For a no-grill option: Preheat oven to 400 degrees.
• Bake wrapped potatoes 1 hour.

GRILLED SPICY NEW POTATOES

Steps:

• In a medium bowl, combine potatoes and 1/2 tablespoon oil.
• In a separate small bowl, mix cumin, paprika, salt, chili powder, fennel and ginger.
• Add spice mix to potatoes and toss well to coat.
• Transfer potatoes to aluminum foil and seal packet.
• Grill potatoes in foil for 15-20 minutes or until just tender.
• Transfer to serving bowl and drizzle with remaining 1 1/2 tablespoons oil.

SOUR CREAM AND ONION-SPICED GRILLED TORNADO POTATOES

Steps:

• Prepare a grill for cooking over medium heat.
• In a bowl, whisk together the milk powder, Parmesan, chives, dill, onion powder, granulated garlic, parsley, salt and sugar. Mix thoroughly to combine.
• Place the olive oil in a separate bowl and mix in 1 tablespoon of the spice mixture.
• Insert a bamboo skewer lengthwise through the center of each potato. With a sharp paring knife, cut a potato in a spiral pattern all the way down to the skewer, beginning at the top of the potato with the knife set at a 15 to 20 degree angle. Rotate the potato as you cut until the entire the potato is cut through in a spiral pattern. Stretch the potato down the skewer. Repeat with the remaining potatoes.
• Set each skewer over a piece of aluminum foil. Brush each of the potatoes with a generous amount of the oil mixture, reserving a third for later. Wrap the potatoes in the foil, closing both ends so the oil cannot escape. Place on the grill and cook 8 minutes, then flip and cook 8 minutes more. Remove from the grill and let rest until cool enough to handle. (Leave the grill on.)
• Remove the skewers from the foil. Brush each potato with some of the remaining oil mixture and return to the grill until well browned, 2 to 3 minutes per side. Transfer to a platter and sprinkle each with more of the dry spice mixture. (Extra spice mixture can be stored in an airtight container at room temperature for up to 2 months.)

SPICED POTATOES ON THE GRILL

Steps:

• Cut potatoes lengthwise into slabs 1/2" to 3/4" thick.
• Brush both sides of potato slabs with olive oil.
• Combine ingredients for seasoning mix, mixing very thoroughly.
• Sprinkle a generous dusting of seasoning mix over both sides of potato slabs.
• Grill over low to medium heat about 7-10 minutes per side or until cooked through and nicely browned on both sides. Brush on a little extra olive oil before turning.