Best 6 Cayenne And Rosemary Potatoes On The Grill Recipes

GARLIC ROSEMARY POTATOES

Steps:

• Preheat grill to 350°.
• Scrub potatoes and dry well.
• Cut potatoes into wedges and place in a large bowl.
• In a small saucepan melt butter with olive oil and minced garlic. Cook over low heat for about 2- 3 minutes until garlic becomes fragrant.
• Remove from heat and mix in rosemary, salt and pepper.
• Drizzle over potatoes and mix thoroughly.
• Create a foil packet with heavy duty foil or 2 layers of standard foil.
• Pour potatoes and all of the garlic butter mixture into packet.
• Seal packet and place over indirect heat on the grill.
• Cook with the grill closed for 45 minutes to 1 hour.
• Remove from grill and carefully open the packet, watching for steam.
• Toss potatoes with butter mixture in the bottom of the packet and serve immediately.

GRILLED NEW POTATOES WITH LEMON, GARLIC, AND ROSEMARY

Steps:

• Preheat oven to 400 degrees F.
• Wash and cut the potatoes into quarter wedges. Juice lemons and with a sharp knife peel away the white pith. Cut rind into 1/4-inch strips.
• Combine the lemon rind, half the juice, roasted garlic, rosemary, and oil in a roasting pan. Add the potatoes, mix well, and marinate overnight.
• Preheat a grill.
• Drain the potatoes in a colander reserving the lemon and garlic. Grill the potatoes on the 2 cut sides, just to mark slightly.
• Using the same roasting pan, place the potatoes, lemon rinds, and garlic back in the pan and roast for 12 to 15 minutes, shaking and tossing the pan every 5 minutes.
• Season with salt and pepper, and drizzle remaining lemon juice if desired.

CAYENNE AND ROSEMARY POTATOES ON THE GRILL

Steps:

• Lay out two pieces of foil cross ways over each other (about 10 inches each way).
• Place one tablespoon of butter in center (the more you put, the better it tastes, FYI).
• Cut 5 potatoes in halves or quarters for larger ones.
• Place potatoes in mound on top of butter in the foil.
• Pour 1 tsp of garlic on top of the mound- no need to spread around.
• Dust the potatoes with the cayenne pepper, DUST! If you like it spicy, you can sprinkle, but cayenne pepper is pretty hot.
• Sprinkle the potatoes with rosemary and oregano.
• Place one more table spoon of butter on top of your potatoe mound.
• Pepper to taste.
• Fold foil up to cover the potatoes, do not turn it over and double fold, all seems should face up so when they are done, you can unfold them and eat them out of their own buttery, flavorful, tin foil bowl!
• Throw on the grill over medium heat for about 30 minutes.

SKILLET ROASTED POTATOES WITH ROSEMARY

Steps:

• Place the potatoes in one layer in a large saucepan and add the oil, butter, water and salt. Bring to a boil, cover and cook over high heat for about 8 minutes. Reduce the heat and continue cooking, covered, over low heat for about 10 minutes to brown the potatoes. Add the rosemary and cook, stirring occasionally, 2 to 3 minutes longer. Serve.

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.

GRILLED POTATOES WITH ROSEMARY

Steps:

• Bring a large pot of water to a boil. Add 2 tablespoons salt and the red potatoes. Return to a boil. Reduce heat, and simmer until just tender, about 7 minutes. Remove potatoes using a slotted spoon. Return water to a boil. Add sweet potatoes, and simmer until just tender, 4 to 7 minutes. Drain. Gently toss red and sweet potatoes with oil and rosemary; season with salt and pepper. Refrigerate for 1 hour.
• Heat grill to medium-high. Gently toss potatoes, and transfer to grill; reserve bowl with oil. Grill potatoes, turning occasionally, until charred and heated through, 6 to 7 minutes. Brush potatoes with oil from bowl.