Best Grilled Herb Potatoes Recipes

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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.

GRILLED HERB POTATOES



Grilled Herb Potatoes image

Every year my father and I plant a garden together. After an especially great growing season, we had plenty of produce to eat! We like to use fresh herbs from our garden but dry is just as tasty in this dish. -Bernadette Bennett, Waco, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 4 servings.

Number Of Ingredients 6

1 pound baby red potatoes (about 16), halved
1/4 cup cranberry juice
2 tablespoons butter, cubed
1 teaspoon each minced fresh dill, oregano, rosemary and thyme
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large bowl, combine all ingredients; place on a piece of heavy-duty foil (about 18x12-in. rectangle). Fold foil around mixture, sealing tightly., Grill, covered, over medium heat 25-30 minutes or until potatoes are tender. Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 117 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 351mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

GRILLED APPLE-AND HERB-MARINATED PORK CHOPS AND POTATOES



Grilled Apple-and Herb-Marinated Pork Chops and Potatoes image

Categories     Fruit     Potato     Marinate     Backyard BBQ     Apple     Rosemary     Pork Chop     Summer     Grill     Sage     Gourmet

Yield Serves 6

Number Of Ingredients 12

six 1-inch-thick center-cut loin or shoulder pork chops
2 pounds small boiling potatoes, scrubbed
a 6-ounce can frozen apple juice concentrate, thawed
1/3 cup apple jelly
1/4 cup vegetable oil
3 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Dijon-style mustard
2 teaspoons dried rosemary
1 teaspoon crumbled dried sage
2 teaspoon salt
1 teaspoon freshly ground black pepper

Steps:

  • Arrange the pork chops in one layer in a large shallow dish. In a kettle combine the potatoes with enough water to cover them by 1 inch, simmer them for 10 minutes, or until they are just tender, and drain them. In a blender blend together well the apple juice concentrate, the jelly, the oil, the vinegar, the Worcestershire sauce, the mustard, the rosemary, the sage, the salt and the pepper. Halve the potatoes and in a bowl toss them gently with 1/4 cup of the apple and herb marinade. Pour the remaining marinade over the chops, coating them thoroughly, and let the chops and the potatoes marinate separately, covered and chilled, overnight.
  • Grill the chops, the marinade discarded, on an oiled rack set 5 to 6 inches over glowing coals for 7 to 8 minutes on each side, or until they are just cooked through. Grill the potatoes, cut sides down, for 10 minutes, or until they are golden brown.

GRILLED SKIRT STEAK AND SWEET POTATOES WITH HERB SAUCE



Grilled Skirt Steak and Sweet Potatoes With Herb Sauce image

From Real Simple magazine, June, 2007. This is an easy meal. For a quick boost, toss this fresh, flavorful sauce with pasta or spoon it over chicken, fish or pork.

Provided by Oolala

Categories     Yam/Sweet Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups fresh flat leaf parsley
1/4 cup fresh oregano
2 garlic cloves
1 teaspoon red wine vinegar
1/2 cup extra virgin olive oil
1/4 teaspoon cayenne pepper
3/4 teaspoon kosher salt
1 1/2 lbs skirt steaks
1/2 teaspoon black pepper
1 1/2 lbs sweet potatoes, cut on the diagonal into 1/4 inch thick slices

Steps:

  • Heat grill to medium.
  • Place parsley, oregano, and garlic into the bowl of a food processor and pulse until roughly.
  • Add the vinegar, oil, cayenne and 1/2 teaspoons of the salt and pulse to combine; set aside.
  • Season the steak with remaining salt and pepper and grill to desired doness, about 4 minutes per side for medium rare.
  • Transfer to a cutting board and let rest 5 minutes before slicing.
  • Meanwhile, as the steak cooks, toss the potatoes in a large bowl with 1/3 of the herb sauce.
  • Place them on the grill in a single layer.
  • Cook turning once until tender, about 4 minutes per side.
  • Divide the steak and potatoes among 4 plates and serve with the remaining sauce on the side.

GRILLED HERB POTATOES



Grilled Herb Potatoes image

This is a very simple, but very delicious recipe that I came up with when it was summer time, we wanted to grill out, and the only vegetable I had on hand was potatoes. This ended up being a constant request as a side dish to our grilled meats.

Provided by SaffronMeSilly

Categories     Potato

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

7 medium red potatoes (or yellow potatoes. A mix of the two is fine)
3 tablespoons olive oil
2 teaspoons basil
2 teaspoons parsley
1 teaspoon marjoram
1 teaspoon tarragon (you can substitute oregano, if it is preferred)
1 teaspoon kosher salt
1 teaspoon black pepper

Steps:

  • Wash potatoes and cut into 1/2 inch squares.
  • In a large bowl or large ziplock bag, coat potatoes with oil and spices. Shake bowl to evenly coat potatoes.
  • Preheat grill to medium heat.
  • Line a wire grilling basket or grilling wok with nonstick aluminum foil.
  • Spread evenly over basket.
  • Cook potatoes for 15-20 minutes or until tender (be sure to shake or stir the potatoes regularly to prevent burning).

GRILLED SKIRT STEAK AND POTATOES W/HERB SAUCE



GRILLED SKIRT STEAK AND POTATOES W/HERB SAUCE image

Categories     Beef     Dinner

Yield 4 servings

Number Of Ingredients 10

2 cups fresh flat-leaf parsley
1/4 cup fresh oregano
2 cloves garlic
1 tsp red wine vinegar
1/2 cup evoo
1/4 tsp cayenne pepper
3/4 tsp kosher salt
1 1/2 lbs skirt steak
1/2 tsp black pepper
1 1/2 lbs sweet potatoes, cut on the diagonal into 1/4 inch slices

Steps:

  • Heat grill to medium. Place the parsley, oregano and garlic in the bowl of a food processor and pulse until roughly chopped. Add the vinegar, oil, cayenne and 1/2 tsp of the sale and pulse to combine. Set aside. Season the steak with the remaining salt and pepper. Grill to desired doneness, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 5 minutes before slicing. Meanwhile, as the steak cooks, toss the potatoes in a large bowl with 1/3 cup of the herb sauce. Place them on the grill in a single layer. Cook, turning once, until tender, about 4 minutes per side. Divide the steak and potatoes among individual places and serve with the remaining herb sauce on the side.

GRILLED HERB POTATOES



GRILLED HERB POTATOES image

Categories     Potato     Side     Quick & Easy     Wheat/Gluten-Free     Grill/Barbecue

Yield 4-6

Number Of Ingredients 8

24oz Gourmet Red Potatoes, quartered
1/4 C Olive Oil
2 tbsp fresh parsley, finely chopped
1 tbsp fresh basil, finely chopped
2 tsp fresh thyme, finely chopped
1 tsp fresh rosemary, finely chopped
1 tsp fresh tarragon, finely chopped
salt and pepper to taste

Steps:

  • Parboil quartered potatoes in water or chicken stock for 7 minutes. Toss potatoes in large bowl with oil, herbs, salt and pepper. Grill potatoes in hatches over low heat, allowing marks to show on cut sides. Grill for approximately 10 minutes or until potatoes are tender.

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