Best Grilled Lemon Garlic Potatoes Recipes

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GRILLED NEW POTATOES WITH LEMON-GARLIC AIOLI AND PARSLEY



Grilled New Potatoes with Lemon-Garlic Aioli and Parsley image

Provided by Bobby Flay

Categories     side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 8

3 pounds small new potatoes
1 1/2 cups best-quality mayonnaise
6 cloves garlic, coarsely chopped
1/4 cup fresh lemon juice
2 teaspoons finely chopped lemon zest
Salt and freshly ground pepper
Olive oil
1/4 cup finely chopped fresh flat-leaf parsley

Steps:

  • Place the potatoes in a stockpot and cover with cold water. Bring to a boil, season the water with salt, and cook until almost tender, about 15 minutes. Drain the potatoes, and when cool enough to handle, cut each potato in half.
  • Preheat the grill to medium. Add the mayonnaise, garlic, lemon juice, and zest to a blender and blend until smooth. Season with salt and pepper, to taste. Set aside.
  • Brush the potatoes with oil on all sides and sprinkle with salt and pepper. Grill, cut side down, until golden brown and just cooked through. Remove the potatoes to a platter. Drizzle the aioli over the potatoes and sprinkle with chopped parsley.

GRILLED YUKON GOLD POTATOES WITH ROSEMARY-LEMON-GARLIC VINAIGRETTE



Grilled Yukon Gold Potatoes with Rosemary-Lemon-Garlic Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

6 large Yukon gold potatoes, scrubbed
Salt
1 teaspoon lemon zest
2 lemons, juiced
4 cloves roasted garlic
1 tablespoon Dijon mustard
2 tablespoons chopped fresh rosemary leaves
Freshly ground black pepper
1/2 cup extra-virgin olive oil
1/4 cup canola oil
Sprigs fresh parsley, for garnish

Steps:

  • Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, 12 to 15 minutes. Drain, let cool then cut each potato into rounds and wedges. Potatoes can be made up to 2 days in advance and refrigerated and cut just before grilling.
  • While the potatoes are cooking, combine the zest, juice, garlic, mustard, rosemary and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the extra-virgin olive oil and blend until emulsified. Can be made 1 day in advance and refrigerated. Bring to room temperature before using.
  • Heat the grill to high.
  • Brush the potatoes on both sides with the canola oil and season with salt and pepper. Place the potatoes on the grill, cut side down and cook until golden brown, 4 to 5 minutes. Turn the potatoes over, and continue grilling until just cooked through, about 5 minutes longer. Remove the potatoes and cut each half in half lengthwise and then crosswise into 1-inch pieces. Transfer to a platter and immediately drizzle with the vinaigrette and toss to combine. Garnish with parsley sprigs.

GRILLED NEW POTATOES WITH LEMON, GARLIC, AND ROSEMARY



Grilled New Potatoes with Lemon, Garlic, and Rosemary image

Provided by Food Network

Categories     appetizer

Time 1h12m

Yield 6 servings

Number Of Ingredients 6

3 pound new potatoes, yukon gold or red bliss
2 lemons
12 garlic cloves, roasted
1/8 cup rosemary sprigs
1/4 cup roasted garlic oil
Salt and pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Wash and cut the potatoes into quarter wedges. Juice lemons and with a sharp knife peel away the white pith. Cut rind into 1/4-inch strips.
  • Combine the lemon rind, half the juice, roasted garlic, rosemary, and oil in a roasting pan. Add the potatoes, mix well, and marinate overnight.
  • Preheat a grill.
  • Drain the potatoes in a colander reserving the lemon and garlic. Grill the potatoes on the 2 cut sides, just to mark slightly.
  • Using the same roasting pan, place the potatoes, lemon rinds, and garlic back in the pan and roast for 12 to 15 minutes, shaking and tossing the pan every 5 minutes.
  • Season with salt and pepper, and drizzle remaining lemon juice if desired.

GRILLED NEW POTATOES WITH LEMON-GARLIC AIOLI AND CHIVES RECIPE



Grilled New Potatoes With Lemon-Garlic Aioli and Chives Recipe image

"The lemony flavor of the aioli really pops on grilled new potatoes. When shopping for your produce, look for the smallest potatoes you can find. The smaller they are, the more tender they will be."- Bobby Flay

Provided by Ceezie

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

3 lbs tiny new potatoes, unpeeled
1/4 cup mayonnaise
6 garlic cloves, coarsely chopped
1/4 cup fresh lemon juice
2 teaspoons grated lemon rind
1/2 teaspoon kosher salt, divided
1/2 teaspoon fresh coarse ground black pepper, divided
3 tablespoons olive oil
1/4 cup finely chopped fresh chives

Steps:

  • In a large pot of salted water, boil potatoes until just thoroughly cooked, but not completely soft, 10 to 15 minutes depending on size. Test by piercing a potato with a thin skewer; when the skewer meets some resistance but can slide all the way through, the potatoes are ready. Drain potatoes immediately and set aside until cool enough to handle.
  • Combine mayonnaise, garlic, lemon juice, lemon rind, 1/4 teaspoon salt and 1/4 teaspoon pepper in a blender; blend until smooth.
  • Heat grill to high.
  • Cut potatoes in half, brush the cut sides with oil, and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill potatoes cut side down until golden brown and just thoroughly cooked, 2 to 3 minutes.
  • Place potatoes on a platter, drizzle with the mayonnaise mixture, and sprinkle with chives. Serve warm.

Nutrition Facts : Calories 269.7, Fat 10.4, SaturatedFat 1.5, Cholesterol 2.5, Sodium 229.5, Carbohydrate 40.6, Fiber 4.1, Sugar 3.2, Protein 4.7

GRILLED NEW POTATOES WITH LEMON-GARLIC AIOLI



Grilled New Potatoes with Lemon-Garlic Aioli image

I found this recipe in a special insert to my local paper (years ago), but only just recently tried it. I thought there wasn't anything you could do new to a potato, but I was so wrong! Friends and family also recommended the aioli mix over fish. . .

Provided by Nicole Bredeweg

Categories     Potatoes

Number Of Ingredients 9

3 lb small new potatoes, unpeeled
1/4 c mayonnaise
6 clove garlic, coarsely chopped
1/4 c fresh lemon juice
2 tsp grated lemon rind
1/2 tsp kosher salt, divided
1/2 tsp coarsely ground black pepper, divided
3 Tbsp olive oil
1/4 c finely chopped fresh chives

Steps:

  • 1. In a large pot of salted water, boil potatoes until just thoroughly cooked, but not completely soft, 10 - 15 minutes depending on size. Test by piercing a potato with a thin skewer; when the skewer meats some resistance but can slide all the way through, the potatoes are ready. Drain potatoes immediately and set aside until cool enough to handle.
  • 2. Combine mayonnaise, garlic, lemon juice, lemon rind, 1/4 tsp salt and 1/4 tsp pepper in a blender; blend until smooth.
  • 3. Heat grill to high.
  • 4. Cut potatoes in half, brush the cut sides with oil, and season with remaining 1/4 tsp salt and 1/4 tsp pepper. Grill potatoes cut side down until golden brown and just thoroughly cooked, 2 - 3 minutes.
  • 5. Place potatoes on a platter, drizzle with the aioli and sprinkle with chives.

GRILLED LEMON-GARLIC CHICKEN WITH LEEKS AND POTATOES



Grilled Lemon-Garlic Chicken with Leeks and Potatoes image

Everything for this simple, Spanish-inspired dish gets tossed in the same lemon, garlic, and smoked paprika marinade, then cooked in a grill basket for an easier, faster way to grill dinner.

Provided by Anna Stockwell

Categories     Summer     Dinner     Grill     Grill/Barbecue     Chicken     Lemon     Garlic     Leek     Potato

Yield 2 servings

Number Of Ingredients 12

1 lemon
3 garlic cloves, finely grated
1 1/2 teaspoons kosher salt
3/4 teaspoon smoked paprika
3 tablespoons olive oil, plus more for grill
3 boneless, skinless chicken thighs (about 1 pound), halved
2 leeks (about 8 ounces), quartered, white and light green parts cut into 3" pieces
1 large red bell pepper, cut into 2"-thick strips
1/2 pound baby new potatoes, halved
1 1/2 cups parsley leaves with tender stems
Special Equipment
A flat grill basket (about 13 1/2 x 8 1/2")

Steps:

  • Prepare a grill for medium heat. Zest 2 tsp. lemon zest off lemon and transfer to a large bowl. Cut off ends, then squeeze 1 Tbsp. lemon juice into bowl with zest. Slice remaining lemon into thin rounds.
  • Whisk garlic, salt, paprika, and 3 Tbsp. oil into lemon juice and zest. Add lemon slices, chicken, leeks, bell pepper, and potatoes and toss to coat.
  • Brush wires of grill basket with oil, then add chicken mixture. Arrange in an even layer and close basket. Place grill basket on grill, cover, and cook, turning once halfway through, until chicken is fully cooked through and vegetables are lightly charred, 20-25 minutes.
  • Transfer chicken mixture to a large bowl, add parsley, and toss to combine.

GRILLED LEMON GARLIC POTATOES



Grilled Lemon Garlic Potatoes image

Make and share this Grilled Lemon Garlic Potatoes recipe from Food.com.

Provided by 4-H Mom

Categories     Low Protein

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

4 lbs small red potatoes, halved
1/4 cup olive oil, divided
1 tablespoon grated lemon juice
2 garlic cloves, pressed
1 1/2 teaspoons salt
1/2 teaspoon ground pepper
1/3 cup parsley, chopped
vegetable oil cooking spray

Steps:

  • Bring potatoes and water to cover to a boil in a large Dutch oven over medium high heat, cook 20 to 25 minutes or until tender. Drain and toss with 2 tablespoons olive oil.
  • Stir together lemon rind, nest five ingredients and remaining 2 tablespoons olive oil.
  • Coat a cold cooking grate with cooking spray and place on grill over medium heat, (350 degrees).
  • Place potatoes on cooking grate and grill, covered with grill lid, 5 minutes, turning occasionally.
  • Gently toss hot potatoes with lemon mixture.
  • Serve immediately or at room temperature.

Nutrition Facts : Calories 237.3, Fat 7, SaturatedFat 1, Sodium 451.4, Carbohydrate 40.3, Fiber 5.1, Sugar 1.9, Protein 4.7

LEMON AND GARLIC GRILLED BABY POTATOES



Lemon and Garlic Grilled Baby Potatoes image

This recipe works well with all grilled meats, but especially with lamb. I have tried many barbecued potatoes, but I always seem to come back to these beauties!

Provided by Abby Girl

Categories     Potato

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

3 lbs small red potatoes
2 tablespoons olive oil
4 garlic, coarsely chopped
2 bay leaves
1 tablespoon fresh oregano
1 lemon, cut in half
2 tablespoons butter
2 tablespoons fresh dill

Steps:

  • Cut potatoes into small chunks.
  • In a bowl, toss the potatoes with oil, garlic, bay leaves, oregano, salt and pepper. Squeeze lemon juice onto the potatoes, then place the rind halves on top. (Can pre-cook potatoes in microwave for about 5 minutes) (May need to add more olive oil)
  • Preheat grill. Place potatoes in a small roasting pan or double thickness tin foil pans that have been sprayed with Pam, add the potatoes. Place on grill. Cook until tender, 20 - 30 minutes, stirring so all pieces cook evenly.
  • Remove from heat. Remove lemon rind and bay leaves. Add butter and dill and incorporate evenly. Salt and pepper to taste.
  • Note: Instead of fresh herbs, you can use 1 tsp dried.

Nutrition Facts : Calories 468.5, Fat 13.2, SaturatedFat 4.7, Cholesterol 15.3, Sodium 72.7, Carbohydrate 82.4, Fiber 10.1, Sugar 3.3, Protein 11.1

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