Best Grilled Herbed Potatoes Recipes

BEER-BOILED, GRILLED BRATWURST WITH ROASTED RED PEPPER PUREE AND PARMESAN CHEESE BOWLS WITH MIXED GREENS AND PAN-ROASTED HERBED LAYERED POTATOES

Steps:

• In a large stockpot, add beer and enough water or stock to cover the bratwurst, and bring to a boil. Add bratwurst, and boil for 5 to10 minutes, or until fully cooked. Remove the brats from the beer, pat dry, and brown on each side in a grill pan. Be careful not to pierce or cut the bratwurst, or you will lose all of its natural juices.
• Over an open flame, roast the pepper, until the skin is completely blackened. Using tongs, remove the pepper from the flame and put it in a covered bowl for 10 minutes to steam. Once the pepper has steamed, rub the charred skin from the pepper. Remove the seeds and the inner membrane, and then chop the pepper coarsely.
• In a blender, pulse the pepper with olive oil until the mixture is pureed and reaches your desired consistency. Season the puree with salt and pepper.
• Heat a non-stick skillet over medium-high heat. Sprinkle 1/4 cup of cheese into the pan. Allow the cheese to harden and slightly melt together. Remove from heat. As the Parmesan begins to cool slightly, loosen the edges with a spatula and drape the cheese over a cup so that it will harden into a bowl shape. Allow the Parmesan bowl to cool. Once the cheese has hardened, do not place anything hot in the bowls or they will melt.
• In a large bowl, mix together the vinegar, sugar and olive oil, then add the mixed greens and toss the salad mixture together. Serve the salad inside the individual Parmesan cups.
• Melt butter in a large skillet over medium-high heat. Wash and peel the potatoes, and then slice the potatoes into disks. Layer the potato slices in the pan. Combine herbs. Drizzle 1 tablespoon of butter over the potatoes, sprinkle salt and pepper and add 2 teaspoons of the fresh herbs on top of the first layer. Repeat the layering process, ending with drizzled butter on the top. Cover the potatoes and cook over medium heat for 45 minutes.
• Invert a plate over the skillet and turn the pan over to remove the potatoes from the pan. Garnish with the remaining herbs.

GRILLED HERBED NEW POTATOES

Steps:

• Heat coals or gas grill for direct heat. In large bowl, mix oil, parsley, 1 tablespoon rosemary, 1/2 teaspoon lemon pepper and the salt. Add potatoes; toss to coat. Place potatoes in grill basket (grill "wok").
• Cover and grill potatoes over medium heat 10 to 15 minutes, shaking basket or stirring potatoes occasionally, until tender.
• In small bowl, mix all sauce ingredients. Serve with potatoes.

GRILLED HERBED POTATOES AND SHALLOTS

Steps:

• Place potatoes in a large saucepan, and fill with enough cold water to cover them by 2 inches. Bring to a boil over high heat, and add salt. Reduce heat; simmer until potatoes are slightly tender when pierced with a fork (but not cooked through), about 10 minutes. Drain; let stand until cool enough to handle. Cut each potato in half.
• Heat grill to high. Overlap two pieces of foil, each about 3 feet long, to form a cross. Place the potatoes in one layer in center of cross. Drizzle the potatoes with 2 tablespoons oil; add the shallots and oregano; season with salt and pepper. Fold foil, enclosing the potatoes, and seal edges by crimping.
• Place foil packet on grill, and cook, shaking packet occasionally with tongs, until potatoes are cooked through and golden brown, about 20 minutes, depending on heat of grill. Remove packet from grill, carefully, watching for any steam and hot oil that might escape. Transfer potatoes to a serving bowl. Drizzle with remaining 2 tablespoons oil, and adjust seasoning as desired.

GRILLED HERBED NEW POTATOES

Steps:

• Heat coals or gas grill for direct heat. In large bowl, mix oil, parsley, 1 tablespoon rosemary, 1/2 teaspoon lemon pepper and the salt. Add potatoes; toss to coat. Place potatoes in grill basket (grill "wok").
• Cover and grill potatoes over medium heat 10 to 15 minutes, shaking basket or stirring potatoes occasionally, until tender.
• In small bowl, mix all sauce ingredients. Serve with potatoes.

HERBED SALMON AND SWEET POTATOES GRILLED IN FOIL

Steps:

• Combine all ingredients except the fish and potatoes in a large bowl. Cut sweet potatoes into 1 inch cubes. Toss with other ingredients.
• Brush four 12 inch pieces of aluminum foil with a little oil. Place salmon fillet on the foil. Top each fillet with one quarter of the potatoes. Fold foil over fish and seal top and ends.
• Place on preheated grill and cook without opening for 25 minutes.

GRILLED HERBED POTATOES

Steps:

• Cook potatoes in a large pot of boiling salt water until tender. Drain and cool. Preheat grill. Cut potatoes in half and place in a large bowl. Add 2 tablespoons of olive oil and toss. Grill potatoes over a medium heat for 5 minutes, turning occasionally. Transfer to bowl. Add remaining ingredients and toss. Season with salt and pepper.