Best 6 Grilled Three Potato Medley Recipes

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**Grilled Three-Potato Medley: A Symphony of Smoky, Savory Flavors**

Craving a delectable side dish that tantalizes your taste buds and complements your main course perfectly? Look no further than the Grilled Three-Potato Medley, a culinary masterpiece that combines the earthy goodness of three distinct potato varieties into a harmonious blend of smoky, savory flavors. This medley features baby potatoes, Yukon Gold potatoes, and sweet potatoes, each roasted to perfection on skewers and infused with a medley of herbs, spices, and a hint of citrus. With its vibrant colors, irresistible aroma, and medley of textures, this grilled potato medley is sure to steal the spotlight at your next barbecue or gathering. So, fire up your grill and embark on a flavor-filled journey with this exceptional recipe.

Let's cook with our recipes!

GRILLED POTATOES



Grilled Potatoes image

Crispy grilled potatoes are easy and a perfect side to any BBQ recipe. Golden outside, tender inside, with no boiling or clean up required!

Provided by Erin Clarke / Well Plated

Categories     Side Dish

Time 30m

Number Of Ingredients 9

1 1/2 pounds baby red potatoes (or baby gold potatoes)
1 teaspoon dried rosemary
1 teaspoon garlic powder
3/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon dried oregano
2 tablespoons extra virgin olive oil
Grated parmesan (optional for serving)
Chopped fresh herbs such as parsley (rosemary, or basil, optional for serving)

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.

Nutrition Facts : ServingSize 1 g, Calories 196 kcal, Carbohydrate 31 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Fiber 4 g, Sugar 1 g, UnsaturatedFat 6 g

RAINBOW POTATO ROAST



Rainbow Potato Roast image

Each different type of potato here has its own distinctive flavor and texture as well as color. Some will roast more quickly than others but it doesn't matter to me if certain pieces in the mix become very soft. My favorite mix here consists of sweet potato, purple potatoes, fingerlings, Yukon golds and red bliss.

Provided by Martha Rose Shulman

Categories     easy, side dish

Time 1h

Yield Serves 4

Number Of Ingredients 6

1 garlic clove, cut in half
1 1/2 pounds mixed white, yellow, purple, red and sweet potatoes (Yukon golds, fingerlings, red potatoes etc.), peeled if desired and cut in 1-inch pieces (I peel sweet potatoes but not potatoes with smooth skins.)
Salt and freshly ground pepper
2 teaspoons chopped fresh sage
3 tablespoons extra virgin olive oil
1 ounce Parmesan, grated (1/4 cup) (optional)

Steps:

  • Preheat the oven to 425 degrees. Rub a 2- or 3-quart baking dish or gratin with the cut side of the garlic and then brush with olive oil. Alternatively, line a sheet pan with parchment and omit the garlic. Place the potatoes in a large bowl. Season to taste with salt and pepper, add the sage and 2 tablespoons of the olive oil and toss again. Arrange in the baking dish or on the baking sheet.
  • Bake 40 minutes, stirring every 10 minutes. If you are using a baking dish the some of the potatoes might stick, but just coax them away from the dish with your spoon.
  • Add the remaining oil and the cheese if using, stir together and bake another 10 minutes, until the potatoes are crispy on the edges. Serve hot or warm.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 9 grams, Carbohydrate 36 grams, Fat 10 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 425 milligrams, Sugar 7 grams

ROASTED POTATO MEDLEY



Roasted Potato Medley image

The trio of potatoes are flavored with olive oil, balsamic vinegar, thyme and garlic. Preparation time is 15 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Robyn Webb

Categories     Side Dish     Potato Side Dish Recipes

Time 50m

Yield 6

Number Of Ingredients 8

1 russet potato, cubed
1 red potato, cubed
1 sweet potato, peeled and cubed
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons minced fresh thyme
3 cloves garlic, minced
¼ cup low fat, low sodium chicken broth

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a mixing bowl, combine the russet potato, red potato, sweet potato, olive oil, vinegar, thyme, garlic and chicken broth. Toss well to coat.
  • Place into casserole dish and roast uncovered for 40 minutes, or until potatoes are tender.

Nutrition Facts : Calories 117.9 calories, Carbohydrate 17.6 g, Fat 4.6 g, Fiber 2.1 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 34.1 mg, Sugar 2.4 g

GRILLED VEGETABLE MEDLEY



Grilled Vegetable Medley image

Susan Hase of Larsen, Wisconsin shares a hearty potato dish that's her no-fuss favorite. And because everything is wrapped in foil and cooked on the grill cleanup in a snap.

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8-10 servings.

Number Of Ingredients 14

12 small red potatoes, halved
1 medium sweet potato, peeled and cut into chunks
4 tablespoons butter, melted, divided
4 to 6 garlic cloves, minced, divided
2 tablespoons minced fresh parsley, divided
1-1/2 teaspoons salt, divided
1/2 teaspoon lemon-pepper seasoning, divided
3/4 pound whole fresh mushrooms
1 large onion, sliced
1 medium green pepper, cut into 1/4-inch slices
1 small zucchini, cut into chunks
1 medium yellow summer squash, cut into chunks
1 cup shredded part-skim mozzarella cheese or shredded Swiss cheese
Sour cream, optional

Steps:

  • Place potatoes and sweet potato on an 18x15-in. piece of heavy-duty foil. Drizzle with half of the garlic, parsley, salt and lemon-pepper. Seal packet tightly. Grill, covered, over indirect medium-hot heat for 20 minutes on each side., Meanwhile, place mushrooms, onion, green pepper, zucchini and summer squash on a 20x18-in. piece of heavy-duty foil. Drizzle with remaining butter; sprinkle with remaining seasonings. Seal packet tightly. Grill, covered, over medium-hot heat for 10 minutes on each side or until the vegetables are crisp-tender., Combine the contents of both packets in a serving bowl; sprinkle with cheese. Serve with sour cream if desired.

Nutrition Facts :

ROASTED POTATO MEDLEY



ROASTED POTATO MEDLEY image

For all you potato lovers, myself included, this simply has to be scrumptious! Bound to satisfy any taste. Recipe and photo source: http://www.grouprecipes.com/71316/roasted-potato-medley.html

Provided by Ellen Bales

Categories     Vegetables

Time 40m

Number Of Ingredients 7

2 medium sweet potatoes
4 medium yukon gold potatoes
8 medium new potatoes
1/4 c plus 2 tbsp. olive oil
1 tsp dried tarragon
1/2 tsp salt
1/8 tsp black pepper

Steps:

  • 1. Peel and cube the sweet potatoes and the Yukon gold potatoes. Scrub the new potatoes and cut into cubes.
  • 2. Place all the potatoes into a large saucepan and add enough lightly salted water to cover. Bring to a boil and cook for 3 minutes. Drain thoroughly.
  • 3. Spread the potatoes in a single layer on a large nonstick baking sheet.
  • 4. Drizzle the potatoes with olive oil and sprinkle with tarragon, salt and pepper.
  • 5. In a preheated 425-degree oven, roast the potatoes until browned and crisp, about 25 minutes. Serve immediately. Goes well with roast chicken or pork.
  • 6. NOTE: Instead of tarragon, you can use 1 tsp. each of dried thyme and dried rosemary. You can also add 4 whole leeks or chopped onion in the boiling water for 7-10 minutes until just tender, in Step 2. Chop the leeks after boiling.

BALSAMIC GRILLED BABY POTATOES



Balsamic Grilled Baby Potatoes image

If you've got the grill going anyway, this is a quick and easy side dish that is a hit in our household.

Provided by CanadianCook

Categories     Side Dish     Vegetables

Time 35m

Yield 6

Number Of Ingredients 6

2 pounds baby (1 to 2-inch long) potatoes, halved lengthwise
2 tablespoons balsamic vinegar
1 tablespoon olive oil
2 tablespoons onion powder
salt and ground black pepper to taste
2 tablespoons butter, cut into small chunks

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Place a 24-inch long piece of aluminum foil on a flat work surface. Spread potatoes onto the middle of the foil. Drizzle vinegar and olive oil over the potatoes; season with onion powder, salt, and pepper. Dot the top of the potatoes with small chunks of butter.
  • Bring opposing sides of the foil up and around the potatoes. Fold the two edges together at the top to create a seam on the top of the packet. Fold the remaining two edges to seal the packet.
  • Cook potatoes in the packet on the preheated grill with the seam-side facing up for about 10 minutes, turn and cook another 10 minutes. Turn the packet once again and continue cooking until a fork stuck through the foil and into the potatoes meet no resistance from the contents, about 5 minutes more.

Nutrition Facts : Calories 181.1 calories, Carbohydrate 29 g, Cholesterol 10.2 mg, Fat 6.3 g, Fiber 3.5 g, Protein 3.3 g, SaturatedFat 2.8 g, Sodium 38.8 mg, Sugar 1.5 g

Tips:

  • Choose the Right Potatoes: Select a variety of potatoes with different textures and flavors, such as Yukon Gold, red potatoes, and fingerling potatoes.
  • Wash and Scrub Thoroughly: Scrub the potatoes well under running water to remove any dirt or debris.
  • Cut Potatoes Evenly: Cut the potatoes into uniform pieces to ensure even cooking.
  • Season Generously: Don't be shy with the seasonings! Toss the potatoes with olive oil, salt, pepper, and your favorite herbs.
  • Use a Hot Grill: Preheat your grill to high heat to get a nice sear on the potatoes.
  • Flip Regularly: Flip the potatoes every few minutes to ensure even cooking and prevent burning.
  • Serve Hot: Serve the grilled potatoes hot off the grill, garnished with fresh herbs or a sprinkle of cheese.

Conclusion:

Grilled Three-Potato Medley is a flavorful and versatile side dish that is perfect for any occasion. With its combination of textures and flavors, this dish is sure to be a hit with everyone at the table. Whether you're grilling for a weeknight meal or a backyard barbecue, this recipe is a great choice. So fire up your grill and enjoy the deliciousness of grilled potatoes!

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