Best Grilled Herbed Potatoes And Shallots Recipes

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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 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

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 NEW POTATOES WITH SHIITAKE MUSHROOMS, SHALLOTS AND GOAT CHEESE



Grilled New Potatoes with Shiitake Mushrooms, Shallots and Goat Cheese image

Provided by Bobby Flay

Categories     side-dish

Time 1h20m

Yield 40 servings

Number Of Ingredients 13

30 medium red new potatoes
Salt
Canola oil
3 pounds shiitake mushrooms, stems removed, halved and thinly sliced
5 cloves garlic, crushed and pasted with salt
2 shallots, minced
Freshly ground black pepper
3 to 5 sprigs fresh thyme, leaves removed and chopped
2 to 3 tablespoons chopped fresh parsley
Two 10-ounce logs goat cheese, crumbled
Red wine vinegar
Extra-virgin olive oil
Fresh chervil, for garnish

Steps:

  • Add the potatoes to a large pot, cover by 2 inches with water, season with salt and bring to a boil. Boil until the potatoes are just fork tender but firm, about 10 minutes. Drain and set aside to cool.
  • In the meantime, coat a large saute pan with canola oil and set over medium-high heat. Add the shiitakes, garlic paste and shallots. Season with salt and pepper and saute until the mushrooms are golden and tender, 7 to 10 minutes. Just before the mushrooms are ready, toss in the thyme and parsley. Remove the mixture from the heat and allow to cool.
  • Heat a grill to high.
  • Now, slice your cooled potatoes into 1/2-inch rounds. Drizzle them with a bit of canola oil and sprinkle with salt and pepper. Grill the potatoes until marked and cooked through, 2 to 3 minutes per side.
  • Toss the cooled mushroom mixture with the goat cheese. Add some red wine vinegar, extra-virgin olive oil and salt and pepper. Top each piece of grilled potato slice with a spoonful of the mushroom mixture. Garnish with chervil.

GRILLED POTATO WEDGES WITH FRESH HERBS



Grilled Potato Wedges with Fresh Herbs image

Elevate your potatoes with a few fresh herbs and olive oil. Easy to make and can be customized to suit your tastes!

Provided by Bren

Categories     Side Dish     Potato Side Dish Recipes

Time 40m

Yield 6

Number Of Ingredients 7

2 pounds russet potatoes
½ cup olive oil
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh Greek oregano
2 tablespoons chopped fresh parsley
½ teaspoon salt
1 serving cooking spray

Steps:

  • Scrub potatoes and cut lengthwise into 2-inch wedges.
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender yet firm to the bite, 10 to 15 minutes. Drain.
  • Stir olive oil, chives, oregano, and parsley together in a large, flat dish. Place potatoes into the oil mixture and turn to coat.
  • Preheat an outdoor grill for medium-high heat and spray the grate with cooking spray.
  • Place potatoes onto the hot grill and cook until lightly golden, 7 to 10 minutes. Flip potatoes, adjust the heat to high and grill for another 5 minutes. Add salt to the remaining oil and herb mixture. Add grilled potatoes, turn to coat, and serve.

Nutrition Facts : Calories 278.1 calories, Carbohydrate 26.8 g, Fat 18.2 g, Fiber 3.4 g, Protein 3.2 g, SaturatedFat 2.5 g, Sodium 204 mg, Sugar 1.2 g

GRILLED HERBED NEW POTATOES



Grilled Herbed New Potatoes image

Tender taters, served with a sour cream sauce, are ready to eat in 25 minutes.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 10

2 tablespoons olive or vegetable oil
1 tablespoon chopped fresh or 1/2 teaspoon parsley flakes
1 tablespoon chopped fresh or 1/2 teaspoon dried rosemary leaves, crumbled
1/2 teaspoon lemon pepper
1/4 teaspoon salt
8 small red potatoes, cut into fourths
1/3 cup sour cream
1 tablespoon chopped fresh or 1/2 teaspoon dried rosemary leaves, crumbled
1/4 teaspoon lemon pepper
1/8 teaspoon garlic powder

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.

Nutrition Facts : Calories 270, Carbohydrate 40 g, Cholesterol 15 mg, Fat 2, Fiber 4 g, Protein 5 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 3 g, TransFat 0 g

GRILLED HERBED POTATOES AND SHALLOTS



Grilled Herbed Potatoes and Shallots image

When put directly on the grill, potatoes will burn before they are cooked through. Parboiling potatoes and wrapping them in a foil packet with seasonings allows for perfectly grilled potatoes with lots of golden, flavorful bits.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 6

2 1/2 pounds small new potatoes
Coarse salt
4 tablespoons extra-virgin olive oil
8 shallots, halved
12 sprigs oregano
Freshly ground pepper

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.

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