Best 6 Grilled Potatoes With Garlic And Rosemary Recipes

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**Grilled Potatoes with Garlic and Rosemary: A Delightful Fusion of Flavors**

In the realm of culinary delights, grilled potatoes stand out as a classic dish that has captured hearts and taste buds for generations. These humble tubers, when kissed by the flames of a grill, transform into a symphony of flavors, with a crisp exterior yielding to a tender and fluffy interior. This recipe elevates the grilled potato experience by infusing it with the aromatic essence of garlic and rosemary, creating a dish that is both satisfying and sophisticated.

**Garlic and Rosemary Grilled Potatoes:** This recipe offers a delightful combination of flavors, with tender potatoes coated in a flavorful marinade of olive oil, garlic, rosemary, salt, and pepper. Grilled to perfection, these potatoes are sure to impress with their crispy texture and irresistible aroma.

**Grilled Potatoes with Lemon and Thyme:** For those who prefer a brighter flavor profile, this recipe introduces a zesty twist with lemon and thyme. The potatoes are marinated in a mixture of lemon juice, olive oil, thyme, salt, and pepper before being grilled, resulting in a refreshing and aromatic dish.

**Grilled Potato Skewers with Bacon and Vegetables:** This recipe takes grilled potatoes to a new level by combining them with bacon and a medley of vegetables. The potatoes, bacon, and vegetables are skewered together and grilled until tender, creating a colorful and flavorful dish that is perfect for a summer barbecue.

**Grilled Potato Salad with Mustard Dressing:** For a more substantial meal, this recipe transforms grilled potatoes into a hearty salad. The potatoes are grilled until tender and then combined with a tangy mustard dressing, crisp bacon, and a variety of vegetables. This salad is a delightful blend of flavors and textures that is sure to satisfy.

**Grilled Potatoes with Chipotle and Lime:** If you crave a spicy kick, this recipe incorporates chipotle pepper and lime to create a tantalizing marinade for the grilled potatoes. The smoky heat of the chipotle pepper is balanced by the bright acidity of the lime, resulting in a dish that is both flavorful and exciting.

Here are our top 6 tried and tested recipes!

GRILLED POTATOES WITH GARLIC AND ROSEMARY



Grilled Potatoes With Garlic and Rosemary image

This recipe works best with small potatoes that are about 1 1/2 inches in diameter. If using medium potatoes, 2-3 inches in diameter, cut potatoes in quarters. If potatoes are larger than 3 inches in diameter, cut each potato into eights. Since potatoes are cooked in microwave, use wooden skewers. Very good recipe done on the BBQ. Recipe came from Cooks Illustrated.

Provided by Chef mariajane

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

vegetable oil, for grill rack
4 tablespoons olive oil
8 medium garlic cloves, minced
1 teaspoon fresh rosemary, chopped
kosher salt
2 lbs Red Bliss potatoes, scrubbed, halved, and skewered
ground black pepper
2 tablespoons fresh chives, chopped

Steps:

  • Turn all burners to high, cover, and heat grill until very hot, about 15 minutes. use grill brush to scrape grill clean; oil cooking grate. Leave primary burner on high and reduce other burners to medium.
  • Meanwhile, heat olive oil, garlic, rosemary, and 1 1/2 teaspoons salt in small skillet over medium heat util sizzling, about 3 minutes. Reduce heat to medium-low and continue to cook until garlic is light blond, about 3 minutes. Pour mixture through fine-mesh strainer into small bowl'; press on solids. Measure 1 tablespoons solids and 1 tablespoons oil into large bowl and set aside. Discard remaining solids but reserve remaining oil.
  • Place slewered potatoes in single layer on large microwave safe plate and poke each potato several times with skewer. Brush 1 tablespoons strained oil and season libererally with salt. Microwave on high powder until potatoes offer slight resistance when pierced with the tip of a paring knife, abot 8 minutes, turning them halfway through cooking time. Transfer potatoes to baking sheet coated with 1 tablespoons strained oil Brush with remaining tablespoons strained oil; season with salt and pepper to taste.
  • PLace potatoes on hotter part of grill. Cook, with lid down, turning once, until grill marks appear, about 4 minutes. Move potatoes to cooler part of the grill; continue to cook with lid down until paring knife slips in and out of potato easily; 5-8 minutes longer. Remove potatoes from skewers and transfer to bowl with reserved garlic/oil mixture; add chives and toss until thoroughly coated. Serve immediately.

GARLIC ROSEMARY POTATOES



Garlic Rosemary Potatoes image

Garlic Rosemary Potatoes are made in a foil packet and easy to cook on the grill for a flavorful side dish.

Provided by Milisa

Categories     Side Dishes

Time 55m

Number Of Ingredients 7

2 pounds russet potatoes
1/4 cup butter
2 tablespoons olive oil
3 tablespoons minced rosemary
2 tablespoons minced garlic
1 teaspoon kosher salt
1 teaspoon pepper

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.

Nutrition Facts : Calories 265 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 13 grams fat, Fiber 4 grams fiber, Protein 4 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 436 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

GRILLED NEW POTATOES WITH LEMON, GARLIC, AND ROSEMARY



Grilled New Potatoes with Lemon, Garlic, and Rosemary image

Provided by Food Network

Categories     appetizer

Time 1h12m

Yield 6 servings

Number Of Ingredients 6

3 pound new potatoes, yukon gold or red bliss
2 lemons
12 garlic cloves, roasted
1/8 cup rosemary sprigs
1/4 cup roasted garlic oil
Salt and pepper

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.

ROSEMARY ROASTED POTATOES



Rosemary Roasted Potatoes image

For a go-to side dish, try Ina Garten's Rosemary Roasted Potatoes recipe from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     side-dish

Time 1h8m

Yield 3 to 4 servings

Number Of Ingredients 6

1 1/2 pounds small red or white-skinned potatoes (or a mixture)
1/8 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons minced garlic (3 cloves)
2 tablespoons minced fresh rosemary leaves

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
  • Remove the potatoes from the oven, season to taste, and serve.

GRILLED POTATOES WITH GARLIC AND ROSEMARY



Grilled Potatoes With Garlic and Rosemary image

For gas grill: Turn burners to high, cover, and heat grill until very hot, about 15 minutes. Scrape grill clean and brush grate with oil before grilling potatoes. For charcoal grill: light large chimney starter with about 100 briquets (6 qts.) and allow to burn until coals are fully ignited and covered with thin layer of ash, about 20 minutes. Empty coals into grill; build 2 leverl fire by arranging 2/3 of coals over half of grill and arranging remaining coals in single layer over other half. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes, scrape grate clean. Remove lid and let coals burn until fire on hotter part of grill is medium (you can hold your hand 5" above grate for 5-6 seconds), about 10 minutes. Dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate.

Provided by KathyP53

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

4 tablespoons olive oil
9 medium garlic cloves, minced
1 teaspoon chopped fresh rosemary leaf
kosher salt
2 lbs small red potatoes, scrubbed, halved, and skewered according to illustratioin at left (about 18)
ground black pepper
2 tablespoons chopped fresh chives

Steps:

  • Heat olive oil, garlic, rosemary, and 1/2 teaspoons salt in small skillet over medium heat until sizzling, about 3 minutes. Reduce heat to medium low and continue to cook until garlic is light blond, about 3 minutes. Pour mixture through fine mesh sieve into small bowl; press on solids. Measure 1 tbsp of solids and 1 tbsp oil into large bowl and set aside. Discard remaining solids but reserve remaining oil.
  • Place skewered potatoes in single layer on large microwave-safe plate and poke each potatoe several times with skewer. Brush with 1 tablespoons strained oil and season liberally with salt. Microwave on high power until potatoes offer slight resistance when pierced with tip of paring knife, about 8 minutes, turning them halfway through cooking time. Transfer potatoes to baking sheet coated with 1 tablespoons strained oil. Brush with remaining tbsp strained oil; season with salt and pepper to taste.
  • Place potatoes on hotter side of grill. Cook turining once, until grill marks appear, about 4 minutes. Move potatoes to cooler side of grill, cover with 9x13" disposable aluminum pan and continue to cook until paring knife slips in and out of potatoes easily, 5-8 minutes longer.
  • Remove potatoes from skewers and transfer to bowl with reserved garlic/oil mixture; add chives and toss until thoroughly coated. Serve immediately.

Nutrition Facts : Calories 304.8, Fat 13.8, SaturatedFat 1.9, Sodium 15.1, Carbohydrate 42, Fiber 5.2, Sugar 1.9, Protein 5.1

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

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.

Tips:

  • Select the Right Potatoes: Choose firm, waxy potatoes like Yukon Gold, Red Bliss, or Baby Potatoes. These hold their shape well when grilled.
  • Cut Potatoes Uniformly: Cut potatoes into even-sized pieces so they cook evenly. Smaller pieces will cook faster.
  • Parboil the Potatoes: Parboiling helps the potatoes cook through faster and prevents them from burning on the outside while remaining undercooked in the center.
  • Use High-Quality Olive Oil: Extra virgin olive oil adds a delicious flavor to the potatoes. Make sure to use a good quality oil.
  • Season Generously: Don't be shy with the seasonings. Garlic, rosemary, salt, and pepper are a classic combination that works well with grilled potatoes.
  • Grill Over Medium Heat: Medium heat prevents the potatoes from burning and allows them to cook evenly.
  • Flip Regularly: Flip the potatoes every few minutes to ensure even cooking and prevent them from sticking to the grill grates.
  • Use a Grill Basket: A grill basket makes it easier to flip the potatoes and prevents them from falling through the grates.
  • Serve Immediately: Grilled potatoes are best served hot off the grill. They can be enjoyed on their own or as a side dish with grilled meats, fish, or vegetables.

Conclusion:

Grilled potatoes with garlic and rosemary are a simple yet delicious side dish that can be enjoyed with a variety of meals. By following these tips, you can create perfectly grilled potatoes that are crispy on the outside and tender on the inside. So fire up your grill and give this recipe a try - you won't be disappointed!

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