Best 6 Grilled Red Potatoes With Bacon Recipes

CRISPY POTATOES WITH BACON, GARLIC, AND PARSLEY

Steps:

• Put the potatoes and salt in a medium saucepan and cover with cold water. Bring to a boil over high heat and simmer for 1 minute, then drain. Pat dry.
• Meanwhile, put the bacon in a well-seasoned cast iron skillet or a saute pan over medium-low heat, and cook until nearly all the fat has rendered and the bacon is crispy, aromatic, and browned, about 5 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel lined plate.
• Add the 1 to 2 tablespoons of butter or oil to the remaining bacon fat. Increase the heat to medium. Add the potatoes, positioning them in the pan so the cut sides get nice and brown. Cook turning only as needed until the potatoes are golden brown, about 15 minutes. Stir in the parsley, garlic, and bacon and stir until fragrant and lightly browned. Season with 1 teaspoon of salt and pepper. Serve.

BACON POTATOES ON THE GRILL

Steps:

• Heat grill to medium-high heat.
• Mix first 4 ingredients until blended. Combine remaining ingredients in large bowl. Add dressing mixture; mix lightly.
• Spoon onto 4 large sheets heavy-duty foil; fold to make 4 packets.
• Grill 35 min. or until potatoes are tender. Cut slits in foil to release steam before opening packets.

GRILLED RED POTATOES

Steps:

• Preheat a grill to medium-high heat.
• In a microwave-safe casserole dish, add the potatoes in a single layer. Cover with a damp paper towel and microwave until tender, 12 to 15 minutes. Let cool for 5 minutes.
• In a small bowl, combine the garlic powder, salt, smoked paprika and black pepper.
• Drizzle the olive oil over the potatoes and toss to coat well. Add the spice mixture, rosemary and thyme and toss gently to coat.
• Add the potatoes to the grill cut-side down and cook until grill marks form, about 4 minutes. Flip and cook for 3 more minutes. Garnish with the parsley.

GRILLED BACON POTATOES

Steps:

• Preheat an outdoor grill for medium-high heat.
• Make 4 cuts into each potato without going all of the way through so that each potato has been cut into 5 thick slices. Place potatoes onto squares of aluminum foil. Sprinkle 1/4 teaspoon of salt inside each potato, then wrap with 3 slices of bacon and secure with toothpicks if needed. Brush the potatoes with olive oil, then sprinkle with brown sugar and black pepper. Wrap the potatoes loosely in the aluminum foil.
• Grill potatoes until the bacon has crisped, and the potato is soft in the center, about 45 minutes depending on grill temperature.

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 LOADED POTATO ROUNDS

Steps:

• Trim ends of potatoes. Slice potatoes into 1-in.-thick rounds. Brush with butter; sprinkle with salt and pepper. Place potatoes on grill rack, buttered side down. Grill, covered, over medium heat or broil 4 in. from heat until browned, 5-7 minutes. Brush with remaining butter; turn. Grill or broil until browned, 5-7 minutes longer., Top with sour cream, cheese, bacon and chives.