Best Grilled New Potatoes With Parmesan And Herbs Recipes

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GRILLED NEW POTATOES WITH PARMESAN AND HERBS



Grilled New Potatoes with Parmesan and Herbs image

Make and share this Grilled New Potatoes with Parmesan and Herbs recipe from Food.com.

Provided by Mirj2338

Categories     Potato

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

3 lbs small red potatoes
4 tablespoons olive oil
1 cup thinly sliced green onion
3 tablespoons chopped Italian parsley
3 tablespoons grated parmesan cheese
3 cloves garlic, finely chopped
2 teaspoons chopped fresh oregano

Steps:

  • Cook potatoes in large pot of boiling salted water until tender, about 15 minutes.
  • Drain potatoes; cool.
  • Prepare barbecue (medium heat).
  • Cut potatoes in half; transfer to large bowl.
  • Add 2 tablespoons oil; toss to coat.
  • Grill potatoes until golden, turning occasionally, about 5 minutes.
  • Transfer to bowl.
  • Drizzle 2 tablespoons oil over.
  • Add remaining ingredients; toss to coat.
  • Season with salt and pepper.
  • Serve warm.

GRILLED PARMESAN POTATOES



Grilled Parmesan Potatoes image

Take a break from usual baked potatoes-and keep the oven cool in the meantime-by cooking these spectacular "spuds" on the grill. Since there's no need to boil the potatoes ahead of time, this tasty, no-fuss favorite is sure to become a timeless classic in your recipe collection.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1 pound small red potatoes
1/4 cup chopped green onions
2 teaspoons vegetable oil
1 tablespoon grated Parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon garlic salt
1/4 teaspoon pepper

Steps:

  • Cut potatoes into 1/2-in. cubes; place in a large bowl. Add onions and oil; toss to coat. Spoon into the center of a large piece of heavy-duty foil (about 18 in. x 12 in.). , Combine the Parmesan cheese, oregano, garlic salt and pepper; sprinkle over potato mixture. Fold foil into a pouch and seal tightly. , Grill, uncovered, over medium-hot heat for 18-20 minutes or until potatoes are tender. Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 104 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 200mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

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 PARMESAN POTATOES



Grilled Parmesan Potatoes image

Take a break from usual baked potatoes-and keep the oven cool in the meantime-by cooking these spectacular "spuds" on the grill. Since there's no need to boil the potatoes ahead of time, this tasty, no-fuss favorite is sure to become a timeless classic in your recipe collection. Courtesy of Simple and Delicious Magazine.

Provided by diner524

Categories     Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb small red potato
1/4 cup green onion, chopped
2 teaspoons vegetable oil
1 tablespoon parmesan cheese, grated (I add alot more, so to taste)
1 teaspoon dried oregano
1/2 teaspoon garlic salt (I add about 1 teaspoon, to taste)
1/4 teaspoon pepper (I add about 1/2 teaspoon, so to taste)

Steps:

  • Cut potatoes into 1/2-in. cubes; place in a large bowl. Add onions and oil; toss to coat. Spoon into the center of a large piece of heavy-duty foil (about 18 inches x 12 in.) that has been sprayed with pam or use non-stick foil.
  • Combine the Parmesan cheese, oregano, garlic salt and pepper; sprinkle over potato mixture. Fold foil into a pouch and seal tightly.
  • Grill, uncovered, over medium-hot heat for 20-30 minutes or until potatoes are tender. Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 117, Fat 2.7, SaturatedFat 0.6, Cholesterol 1.1, Sodium 27.2, Carbohydrate 20.9, Fiber 2.8, Sugar 1.1, Protein 3

GRILLED NEW POTATOES WITH PARMESAN AND HERBS



Grilled New Potatoes with Parmesan and Herbs image

Categories     Cheese     Herb     Potato     Side     Summer     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 Servings

Number Of Ingredients 7

3 pounds small red-skinned potatoes
4 tablespoons olive oil
1 cup thinly sliced green onions
3 tablespoons chopped Italian parsley
3 tablespoons grated Parmesan
3 garlic cloves, finely chopped
2 teaspoons chopped fresh oregano

Steps:

  • Cook potatoes in large pot of boiling salted water until tender, about 15 minutes. Drain potatoes; cool.
  • Prepare barbecue (medium heat). Cut potatoes in half; transfer to large bowl. Add 2 tablespoons oil; toss to coat. Grill potatoes until golden, turning occasionally, about 5 minutes. Transfer to bowl. Drizzle 2 tablespoons. Drizzle 2 tablespoons 2 tablespoons oil over. Add remaining ingredients; toss to coat. Season with salt and pepper. Serve warm.

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