Best 6 Grilled Potatoes And Olives Recipes

GRILLED HALIBUT STEAKS WITH POTATOES, OLIVES, AND ONIONS

Steps:

• In a pot, cover potatoes with 2 inches water; generously season with salt. Bring to a boil over high heat; cook 8 minutes. Add onions; continue boiling until potatoes are easily pierced with the tip of a knife and onions are crisp-tender, 4 to 5 minutes more. Drain; let cool slightly. When cool enough to handle, peel onions.
• Preheat grill to medium-high. In a wide, shallow dish, whisk together vinegar, mustard, and 1/2 cup oil. Chop enough oregano to yield 3 tablespoons (from 2 to 3 sprigs) and stir into vinaigrette with olives; season with salt and pepper. In another bowl, toss potatoes and onions with remaining 1 tablespoon oil; season with salt and pepper. Brush fish and remaining oregano sprigs with oil; season with salt and pepper.
• Brush grates with oil, add vegetables, and grill, turning a few times, 6 minutes. Add fish to grill and top with oregano. Cook fish and vegetables, turning fish once halfway through, until fish is just cooked and vegetables are charred in places and tender, 8 to 10 minutes more. Transfer to dish with vinaigrette, turning to evenly coat. Let stand, turning a few times, until no longer hot but still warm, 10 minutes. Meanwhile, grill split side of bread until charred in places, 1 to 2 minutes; slice. Serve fish, vegetables, and vinaigrette over greens, with grilled bread.

GRILLED FINGERLING POTATO SALAD WITH FETA, GREEN BEANS AND OLIVES

Steps:

• Bring a large pot of salted water to a boil and cook the haricot vert until al dente, about 90 seconds. Shock in ice water, drain well, chop in halves or thirds and reserve.
• Put the potatoes in a large pot, cover with 2 inches cold water and add 1 tablespoon salt. Bring to a boil and cook until a small knife inserted into the center of the potato meets with some resistance, about 5 minutes. Drain well, place on a baking sheet and let cool slightly. Halve lengthwise.
• Whisk the vinegar, lemon juice, mustard, honey and salt and pepper. Slowly whisk in the olive oil until emulsified.
• Heat the grill to medium heat. Toss the potatoes with canola oil and sprinkle with salt and pepper. Grill until golden brown in spots, tossing occasionally, about 5 minutes. Remove and toss with some of the vinaigrette.
• Combine the potatoes, green beans, feta cheese, olives and oregano in a bowl. Toss with more of the vinaigrette, taste and season with salt and pepper if necessary. Scatter the parsley leaves over the top and drizzle with a bit more olive oil.

GRILLED POTATOES

Steps:

• Rinse and dry the potatoes (no need to peel). Cut crosswise into ½-inch slices (if your potatoes are smaller than a golf ball, you can halve or quarter them). Place in a large bowl.
• In a small bowl, stir together the rosemary, garlic powder, salt, pepper, and oregano.
• Drizzle the potatoes with the oil, then sprinkle the spices over the top. Toss to evenly coat.
• Preheat the grill to medium-high (about 375 to 400 degrees F).
• Place two large (about 22 to 24 inches long) sheets of heavy-duty foil down on a large baking sheet (you'll use the baking sheet for easy transport) so that the foil pieces are slightly overlapping down the center to create a wider sheet. Coat with non-stick spray. Spread the potatoes onto the foil in a single layer (if you prefer not to have the food touch the foil, you can add a layer of parchment in between). Place two more overlapping sheets of foil on top, then fold up the edges all the way around to seal and create a packet. Leave some space towards the top of the packet to allow the air to circulate.
• Using the baking sheet, carry the potatoes out to the grill, then with tongs slide the packet onto the grill. Cover then cook for 15 minutes.
• Carefully open the foil then use the tongs to flip the potatoes over. They should be deeply golden on the first side (if not, continue to cook them for 3 to 5 minutes more). Place the foil loosely back over the top, close the grill, and cook for 5 to 10 additional minutes, until the potatoes are tender when pieced with a fork.
• Slide the potato packet back onto the baking sheet, then transfer them to a serving bowl (or serve them right off of the foil). Serve warm, with a sprinkle of Parmesan and chopped fresh herbs as desired.

GRILLED POTATOES AND OLIVES

Steps:

• Toss 1 1/2 pounds small fingerling potatoes, 3 smashed unpeeled garlic cloves, 2 tablespoons each olive oil and chopped rosemary, 1/2 cup pitted Kalamata olives, wide zest strips from 1 lemon, 1/2 teaspoon kosher salt and a few grinds of pepper on a large sheet of heavy-duty foil. Fold in the sides of the foil and seal to make a packet. Grill over high heat, flipping, until the potatoes are tender, 25 minutes.

QUICK AND EASY GRILLED POTATOES

Steps:

• Poke each potato with the tines of a fork. Place the potatoes in a microwave oven, and cook on high power for about 5 minutes. Check about halfway through, and turn potatoes over for even cooking. Slice each potato in half the long way and cook potatoes another 2 minutes on high power.
• Preheat a grill for medium heat.
• Brush the potato tops with olive oil, and season with salt and pepper to taste.
• Cook on prepared grill for 15 to 20 minutes, turning once.

GRILLED POTATOES & PEPPERS

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.