Best 9 Bbq Potatoes With Green Onions Recipes

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Indulge in the tantalizing world of barbecue flavors with our irresistible BBQ Potatoes with Green Onions recipe. This delightful dish combines the smoky, savory taste of grilled potatoes with the refreshing crunch of green onions, creating a perfect balance of flavors. Our comprehensive guide provides step-by-step instructions, ensuring culinary success even for beginners.

This recipe takes you on a journey through grilling techniques, demonstrating how to achieve perfectly charred potatoes with a tender, fluffy interior. The secret lies in the marinade, a harmonious blend of tangy barbecue sauce, aromatic herbs, and a touch of spice. We'll guide you through selecting the ideal potatoes for grilling and reveal tips for achieving that irresistible char without sacrificing the potato's tenderness.

Not only will you discover the classic BBQ Potatoes with Green Onions, but our article also unveils a collection of enticing variations to suit every palate. From the zesty Lemon-Herb Potatoes to the cheesy Bacon and Cheddar Stuffed Potatoes, each recipe promises a unique flavor adventure. Whether you prefer the tangy kick of sour cream or the creamy embrace of melted cheese, we've got you covered.

So, fire up your grill, gather your ingredients, and let's embark on a culinary journey that will leave your taste buds craving more. Get ready to savor the smoky goodness of BBQ Potatoes with Green Onions and explore a world of delectable variations that will make your next barbecue a memorable feast.

Here are our top 9 tried and tested recipes!

GRILLED POTATOES AND ONION



Grilled Potatoes and Onion image

Always cook up a package of potatoes and onions with the rest of your grilled meal! Start early, because it takes about a half an hour to cook. These cook over indirect heat (off to the side), so you can grill other things at the same time.

Provided by Bob Cody

Categories     Side Dish     Potato Side Dish Recipes

Time 45m

Yield 4

Number Of Ingredients 5

4 medium (2-1/4" to 3" dia, raw)s potatoes, sliced
1 red onion, sliced
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons butter

Steps:

  • Preheat grill for medium heat.
  • For each packet, measure out 2 or 3 squares of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other. Place some of the potatoes and onion in the center, sprinkle with salt and pepper, and dot with butter. Wrap into a flattened square, and seal the edges. Repeat with remaining potatoes and onion.
  • Place aluminum wrapped package over indirect heat, and cover. Cook for approximately 30 minutes, turning once. Serve hot off the grill.

Nutrition Facts : Calories 278.2 calories, Carbohydrate 40.1 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 5.3 g, Protein 4.8 g, SaturatedFat 7.4 g, Sodium 677.3 mg, Sugar 2.8 g

GRILLED POTATOES & PEPPERS



Grilled Potatoes & Peppers image

My husband, Matt, grills this recipe for both breakfast and dinner gatherings. Besides the company, the potatoes are one of the best parts! -Susan Nordin, Warren, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 10 servings.

Number Of Ingredients 10

8 medium red potatoes, cut into wedges
2 medium green peppers, sliced
1 medium onion, cut into thin wedges
2 tablespoons olive oil
5 garlic cloves, thinly sliced
1 teaspoon paprika
1 teaspoon steak seasoning
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine all ingredients. Divide between 2 pieces of heavy-duty foil (about 18 in. square). Fold foil around potato mixture and crimp edges to seal., Grill, covered, over medium heat until potatoes are tender, 40-45 minutes. Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 103 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 134mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

GRILLED POTATO AND GREEN ONION SALAD



Grilled Potato and Green Onion Salad image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 1h10m

Yield 8 to 10 servings

Number Of Ingredients 13

1/2 pound applewood smoked bacon, optional
8 russet potatoes
Gray salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
2 bunches green onions, both white and green parts, trimmed
1/3 cup Champagne vinegar
1 heaping tablespoon Dijon mustard
2 shallots, minced
1 teaspoon gray salt
1/2 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil (or use half bacon fat)
Bacon fat, optional
4 tablespoons chopped Italian parsley leaves

Steps:

  • Prepare a grill to medium-high heat.
  • If using bacon, cut into 1/2-inch pieces and render in a skillet over low heat until crisp. Remove the bacon from pan, and reserve the bacon fat for the dressing.
  • Wash potatoes and slice into 1/2-inch thick rounds. Cover with cold water and about 2 tablespoons of salt in a medium saucepan and bring to boil. Partially cook until crisp-tender, about 4 minutes. Drain the potatoes, put in bowl, and toss with 1/4 cup olive oil, salt and black pepper, to taste.
  • Drizzle the green onions with the remaining 2 tablespoons olive oil (or the olive oil-bacon fat blend), season with salt and pepper to taste, and grill until tender. Remove from grill and allow to cool. Cut scallions into 1/2-inch pieces.
  • Grill the potatoes until golden brown and tender. If the potatoes are still firm but already brown, finish cooking in a 375 degrees F oven. Let the potatoes cool to room temperature. Slice the potatoes into 1/2-inch sticks and put in a large bowl. Keep all ingredients separate until the day of the party.
  • Make the dressing: combine Champagne vinegar, Dijon, shallot, salt, and pepper in a medium bowl. Slowly drizzle in extra-virgin olive oil, whisking constantly, until emulsified. (You may add in some of the optional strained bacon fat for taste at this stage.) Check seasoning. Keep chopped Italian parsley separate until ready to serve, and toss in at the last minute.
  • To serve, pour dressing over potatoes, green onions, and bacon, if using, and toss.

UKRAINIAN DILL POTATOES



Ukrainian Dill Potatoes image

Roasted potatoes topped with a dill and green onion sauce. This dill potoato recipe has been in the family for decades.

Provided by Gloria Duggan | Homemade & Yummy

Categories     Side Dish

Time 1h10m

Number Of Ingredients 5

3 pounds new potatoes
2 tablespoons fresh dill (chopped)
3 green onions (finely diced)
¼ cup butter
Salt & pepper (to taste)

Steps:

  • Preheat oven to 400º F.
  • Wash, dry and prick potatoes.
  • Place in a baking dish and cook until done (about 1 hour).
  • When done, remove from oven and set aside to cool slightly.
  • Cut potatoes into chunks (while they are warm) and place in serving bowl.

Nutrition Facts : Calories 183 kcal, Carbohydrate 30 g, Protein 4 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 15 mg, Sodium 57 mg, Fiber 4 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

GRILLED POTATOES WITH CRABMEAT-GREEN ONION DRESSING



Grilled Potatoes with Crabmeat-Green Onion Dressing image

Provided by Bobby Flay

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 12

6 russet potatoes
Kosher salt
1/4 cup white wine vinegar
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
Freshly ground black pepper
1/2 cup olive oil
8 ounces jumbo lump crabmeat
4 green onions (green and pale green parts), thinly sliced
1/4 cup chopped fresh flat-leaf parsley
Canola oil, for brushing
Cayenne powder

Steps:

  • Place the potatoes in a large pot, cover with cold water by 2 inches and add 2 tablespoons salt. Bring to a boil and cook until a knife inserted into the center of the potato meets no resistance, about 15 minutes. Drain and let cool slightly.
  • Whisk together the vinegar, mayonnaise and mustard in a medium bowl and season with salt and pepper. Slowly whisk in the olive oil until emulsified. Fold in the crab, half the green onions and the parsley. Season with salt and pepper.
  • Heat a grill to medium-high.
  • Slice the potatoes in half lengthwise, brush the flesh with canola oil and season with salt, pepper and little cayenne. Put the potatoes on the grill, flesh-side down, and grill until golden brown, about 5 minutes. Remove the potatoes to a platter. Break up the flesh a bit with a fork. Immediately spoon the dressing over the potatoes and garnish with the remaining green onions.

TWICE-BAKED POTATOES WITH GREEN ONIONS



Twice-Baked Potatoes with Green Onions image

Nonfat yogurt is used in place of sourcream in these twice-baked potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

4 medium russet potatoes, scrubbed
3/4 cup part-skim ricotta cheese
1/2 cup plain nonfat yogurt
4 scallions, finely chopped
Pinch of coarse salt
Freshly ground pepper

Steps:

  • Preheat oven to 375 degrees. Place potatoes on a baking sheet. Prick top of each potato a few times with a fork, and bake until easily pierced with a paring knife, about 45 minutes. Remove from oven; let cool slightly, about 10 minutes.
  • Using a serrated knife, cut off top one quarter of each potato, slicing lengthwise. Use a spoon to scoop flesh into a medium bowl, leaving a 1/4-inch border all around. Set shells aside. Mash flesh with a fork until smooth. Add remaining ingredients, and stir until combined.
  • Refill shells with potato mixture. Cook until potato is soft and filling is lightly browned on top, 35 to 40 minutes. Remove from oven; serve immediately.

Nutrition Facts : Calories 257 g, Cholesterol 11 g, Fat 3 g, Fiber 5 g, Protein 9 g, Sodium 377 g

GRILLED POTATO FANS WITH ONIONS



Grilled Potato Fans with Onions image

Looking for the ultimate grilled potato? These seasoned potato "fans" are filled with tender onions, roasted garlic cloves and savory Parmesan cheese. -Sharon Crabtree, Graham, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 8

6 medium potatoes
2 small onions, halved and thinly sliced
6 tablespoons butter, diced
2 garlic cloves, minced
6 tablespoons grated Parmesan cheese
1 tablespoon minced chives
1/2 teaspoon crushed red pepper flakes
Dash salt

Steps:

  • Prepare grill for indirect heat. With a sharp knife, cut each potato into 1/2-in. slices, leaving slices attached at the bottom. Fan potatoes slightly. Place each on a 12-in. square of heavy-duty foil., Insert the onions, butter and garlic between potato slices. Combine the cheese, chives, pepper flakes and salt; sprinkle between slices. Fold foil around potatoes and seal tightly., Grill, covered, over indirect medium heat for 35-45 minutes or until tender. Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 302 calories, Fat 13g fat (8g saturated fat), Cholesterol 35mg cholesterol, Sodium 195mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 4g fiber), Protein 7g protein.

GREEN ONION POTATOES



Green Onion Potatoes image

Make and share this Green Onion Potatoes recipe from Food.com.

Provided by SharleneW

Categories     Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon vegetable oil
3 potatoes, peeled,cut in half and sliced
1 teaspoon butter
1 clove garlic, smashed and chopped
2 green onions, sliced
1 tablespoon chopped parsley
1 dash paprika
salt and pepper

Steps:

  • Heat oil in large frying pan.
  • When hot, add potatoes, cover and cook 6 to 7 minutes; stir twice during cooking.
  • Season well and add butter.
  • When melted, stir in garlic, onions and remaining ingredients.
  • Cook 3 to 4 minutes, uncovered, over medium heat.
  • Serve immediately.

GRILLED POTATOES WITH BACON, CHEESE AND GREEN ONIONS



Grilled Potatoes With Bacon, Cheese and Green Onions image

I have been looking for a grill potato recipe that was just right for a long time. I've tried many that were great, but it was never what I wanted. Then the solution came to me - make up my own! It worked perfectly, and my husband and I enjoy these on a weekly basis. I have never actually measured the ingredients, so my recipe may be a little vague. But that's the beauty of Zaar, isn't it? You're all capable of making this one - no problem.

Provided by LibbyAnne

Categories     Potato

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 8

4 baking potatoes, peeled and diced
5 slices bacon, chopped
Mrs. Dash seasoning mix, to taste
garlic salt, to taste
1/4 cup butter
1/2-1 cup beef broth
1 bunch green onion, sliced
1 -2 cup cheddar cheese, grated

Steps:

  • Fire up your charcoal.
  • Spray the bottom of a foil pan with cooking spray. (Or if you prefer, spray aluminum foil and make this in foil packets instead).
  • Place potatoes into pan, and LIBERALLY shake seasoning blend and garlic salt on top; stir to coat.
  • Pour beef broth into pan.
  • Add bacon to the potatoes, spreading it evenly.
  • Cut butter into pats, and place it on top.
  • Cover with foil and place onto hot grill for 45 minutes.
  • Pull back foil and add cheddar cheese evenly over the dish.
  • Recover dish and leave on grill for another 15 minutes.
  • Remove from grill and cover with chopped green onions.
  • Serve!

Nutrition Facts : Calories 474.9, Fat 33.9, SaturatedFat 17.5, Cholesterol 79.5, Sodium 575, Carbohydrate 30.1, Fiber 3.2, Sugar 2, Protein 13.8

Tips:

  • Choose the right potatoes: For the best results, use small, waxy potatoes like Yukon Gold or red potatoes. These potatoes hold their shape well and won't fall apart when cooked.
  • Parboil the potatoes: Parboiling the potatoes before grilling helps them cook evenly and prevents them from becoming too dry.
  • Use a high-quality olive oil: A good olive oil will add flavor and richness to the potatoes.
  • Season the potatoes well: Don't be afraid to season the potatoes generously with salt, pepper, and other spices. This will help them develop a delicious crust.
  • Grill the potatoes over medium-high heat: This will help them cook evenly and prevent them from burning.
  • Flip the potatoes frequently: Flipping the potatoes frequently will help them cook evenly and prevent them from sticking to the grill.
  • Serve the potatoes hot: Grilled potatoes are best served hot, so eat them right away or keep them warm in a covered dish.

Conclusion:

Grilled potatoes with green onions are a delicious and easy side dish that can be enjoyed for lunch, dinner, or a snack. They are perfect for cookouts, picnics, or potlucks. With just a few simple ingredients and a little bit of time, you can create a dish that everyone will love.

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