Best Grilled Parmesan Potatoes Recipes

GRILLED NEW POTATOES WITH SMOKED PAPRIKA VINAIGRETTE AND PARMESAN

Steps:

• Put the potatoes in a pot and cover by 2 inches with cold water. Add 2 tablespoons of salt, bring to a boil and cook until a skewer inserted in the center of a potato meets no resistance, about 20 minutes. Drain well and cool slightly.
• Preheat a grill to high heat. Halve the potatoes and toss with the canola oil, smoked paprika and some salt and pepper. Grill the potatoes cut-side down until golden brown and crusty, 4 to 5 minutes.
• While the potatoes are grilling, whisk the vinegar, mustard, parsley and salt and pepper until combined. Slowly whisk in the olive oil. Taste; add a drop or two of honey if desired.
• Mound the cooked and still warm potatoes in a large shallow bowl. Drizzle with the vinaigrette and top with the Parmesan and parsley leaves.

GRILLED PARMESAN POTATOES

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.

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 NEW POTATOES WITH PARMESAN AND HERBS

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.

GRILLED NEW POTATOES WITH PARMESAN AND HERBS

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 AND CARROTS

Steps:

• Heat gas or charcoal grill. cut 18x12" sheet of heavy duty foil.
• Place potatoes and carrots on center of foil sheet. Drizzle with butter. Sprinkle with Italian seasoning, peppered seasoning salt and cheese, stir slightly to mix and coat vegetables.
• Wrap packet securely using double fold seals, allowing room for heat expansion. When grill is heated, place packet, seam side up on gas grill over medium heat or on charcoal grill 4-6" from medium coals.
• Cook 45-50 minutes or until vegetables are tender. Open packet carefully to allow steam to escape.
• Sprinkle with chives.

GRILLED PARMESAN POTATOES

Steps:

• Heat gas or charcoal grill. Cut 2 (30x18-inch) sheets of heavy-duty foil. Divide potato slices evenly onto foil sheets. Sprinkle with salt.
• In small bowl, mix remaining ingredients; sprinkle over potatoes. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packets, seam side up, on grill. Cover grill; cook over medium heat 18 to 23 minutes, rotating packets once, until potatoes are tender.
• To serve, place packets on plates. Cut large X across top of each packet; carefully fold back foil to allow steam to escape.

FOIL-PACK GARLIC-PARMESAN GRILLED POTATOES

Steps:

• Heat grill to medium-high heat.
• Place potatoes in 2-qt. microwaveable dish. Add water; cover. Microwave on HIGH 8 min.; drain.
• Toss potatoes with dressing and garlic; spoon onto large sheet of heavy-duty foil sprayed with cooking spray. Fold to make packet.
• Grill 20 min. or until potatoes are tender, turning after 10 min. Cut slits in foil to release steam before opening packet. Sprinkle potatoes with cheese.

GRILLED PARMESAN POTATOES

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.

GRILLED PARMESAN POTATOES

Steps:

• Heat gas or charcoal grill. Cut 2 (30x18-inch) sheets of heavy-duty foil. Divide potato slices evenly onto foil sheets. Sprinkle with salt and melted butter.
• In small bowl, mix remaining ingredients; sprinkle over potatoes. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packets, seam side up, on grill. Cover grill; cook over medium heat 18 to 23 minutes, rotating packets once, until potatoes are tender.
• To serve, place packets on plates. Cut large X across top of each packet; carefully fold back foil to allow steam to escape.

FOIL-PACK GARLIC-PARMESAN GRILLED POTATOES

Steps:

• Heat grill to medium-high heat.
• Place potatoes in 2-qt. microwaveable dish. Add water; cover. Microwave on HIGH 8 min.; drain.
• Toss potatoes with dressing and garlic; spoon onto large sheet of heavy-duty foil sprayed with cooking spray. Fold to make packet.
• Grill 20 min. or until potatoes are tender, turning after 10 min. Cut slits in foil to release steam before opening packet. Sprinkle potatoes with cheese.