Best 7 Grilled Red Potatoes Recipes

GRILLED RED POTATOES IN FOIL

Steps:

• Preheat an outdoor grill for high heat; close cover. Place four 6-inch square pieces of aluminum foil on a work surface.
• Prick each potato several times with a fork and place onto a square of foil. Top each potato with 1 tablespoon butter and sprinkle with parsley and garlic salt. Wrap foil around each potato.
• Reduce the heat of the grill to medium. Place potatoes on the grate. Grill until tender, turning occasionally to ensure even cooking, about 20 minutes.
• Remove from the grill. Unwrap the foil and serve with sour cream.

GARLIC-CHIVE GRILLED RED POTATOES

Steps:

• Slice potatoes in 1/4 inch slices. I used a serrated potato slicer, but you can use a regular knife if necessary. Mix all ingredients together in a bowl. Spoon into 16 inch aluminum foil strips. Fold and seal into packets individuallly. Grill on medium heat 20-25 minutes, until cooked.
• Serve.

GRILLED RED POTATOES

Steps:

• Preheat grill to medium-high.
• Scrub the potatoes but do not peel them.
• Place the potatoes in the microwave oven and cook on high for 4 minutes, until slightly soft. Let the potatoes cool for a few minutes, then cut in half. Place the potatoes in a plastic bag and drizzle with the olive oil and garlic, then sprinkle with the salt. Twist the bag to seal, allowing some of the air to remain in the bag. Toss gently to coat the potatoes evenly.
• Remove the potatoes from the bag, place on the grill for 5 minutes. Turn the potatoes and continue to grill for 5 more minutes. Turn the potatoes again and grill for about 5 additional minutes on each side, until the potatoes are fork-tender and lightly browned.

GRILLED POTATOES WITH RED MISO BUTTER

Steps:

• Prepare a grill for medium-high heat. Bring potatoes, salt, and 1 quart water to a boil in a medium saucepan over medium-high heat. Reduce heat and simmer until tender, 12-14 minutes; drain. Grill potatoes, turning often with tongs, until lightly charred, 6-8 minutes.
• Meanwhile, set a medium skillet, preferably cast iron, on grill. Place butter and miso in skillet and cook, stirring, until butter is melted and mixture is smooth, about 2 minutes. Remove from heat; stir in garlic and vinegar. Season with pepper.
• Transfer potatoes to skillet, breaking some in half with tongs. Toss to coat in miso butter. Add parsley; toss again.

GRILLED BABY RED POTATOES W/VIDALIA ONIONS

Steps:

• PARBOIL THE POTATOES UNTIL SLIGHTLY TENDER. DRAIN. SLICE ONION INTO THICK SLICES AND GRILL ON BBQ UNTIL SLIGHTLY CHARRED. DICE AND ADD TO POT WITH POTATOES. POUR OLIVE OIL AND SPRINKLE ADOBO OVER POTATOES; MIX TO COAT. MAKE A PACKET OUT OF DOUBLED ALUMINUM FOIL. PLACE POTATOES IN PACKET AND PUT ON GRILL FOR ABOUT 30 MIN. (OR UNTIL POTATOES ARE TENDER).

RED PEPPER CRUSTED GRILLED NEW POTATOES

Steps:

• Prepare a charcoal or gas grill for direct cooking over medium-high heat and oil the grill rack.
• If potatoes are very small, use grill basket or skewers.
• Add potatoes to boiling water; cook about 5-7 minutes--not completely tender. DO NOT OVERCOOK.
• Drain and pat dry.
• Put potatoes in large bowl; coat with oil.
• In small bowl, mix together paprika, cayenne, garlic powder and salt; add to potatoes; toss until well coated.
• Grill directly over medium-high heat, turning often, until nicely browned and tender--10-20 minutes. Serve immediately.

GRILLED RED POTATOES

Steps:

• BOIL DESIRED AMOUNT OF RED POTATOES in White Vinegar until done. remove potatoes and slice each one into four pieces. brush each slice with olive oil, sprinkle with the salt and pepper.