Best Grilled Taters With Onion And Garlic Recipes

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GARLIC-ONION TORTILLA STACK



Garlic-Onion Tortilla Stack image

Provided by Guy Fieri

Categories     side-dish

Time 16h50m

Yield 6 to 8 servings

Number Of Ingredients 13

3 tablespoons minced fresh cilantro
3/4 cup roasted garlic
Olive Oil
2/3 cup canola oil
4 cups small-diced red onion (about 2 pounds)
3 tablespoons unsalted butter
2 tablespoons sugar
5 tablespoons grated Parmesan
1/4 cup mayonnaise
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Twelve 8-inch flour tortillas
2 tablespoons balsamic vinegar

Steps:

  • Add the garlic to a skillet over low heat with a little olive oil and cook until the garlic just squishes.
  • Meanwhile, in a large skillet over medium heat, heat the canola oil. Add the onions and cook until lightly browned but not overly dark, about 5 minutes, stirring regularly. Add the butter and sugar and cook until the onions have thoroughly browned, 20 to 25 minutes.
  • Add the roasted garlic, Parmesan, mayonnaise, cilantro and salt and pepper to taste and stir to combine. Remove from the heat, transfer to a medium bowl and set aside to cool. Cover and refrigerate for at least 4 hours.
  • Reserve one-third of the mixture in the refrigerator to use to make the dipping sauce. Evenly spread the remaining mixture on the top of 11 of the tortillas. Stack the tortillas on top of one another and top with the remaining tortilla. Wrap the tortilla stack in plastic wrap and refrigerate for 12 to 24 hours to set up.
  • Preheat a grill to medium. Cut the stack into 16 wedges. Using tongs, grill each wedge on the cut sides until it's warmed and grill marks appear.
  • Mix the reserved onion mixture with the balsamic vinegar to make a dipping sauce; season to taste. Serve the wedges with the dipping sauce.

GRILLED ROSEMARY-ONION POTATOES



Grilled Rosemary-Onion Potatoes image

This fragrant side dish is an easy-to-make addition to any grilling menu.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 6

Number Of Ingredients 7

6 medium baking potatoes, cut into 3/4-inch pieces (2 pounds)
1 medium onion, finely chopped (1/2 cup)
3 tablespoons olive or vegetable oil
3 tablespoons chopped fresh rosemary leaves or 1 tablespoon dried rosemary leaves
1 1/2 teaspoons chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Heat 1 inch water (salted if desired) to boiling in saucepan.
  • Add potatoes to boiling water. Cook 5 to 10 minutes or until potatoes are crisp-tender; drain.
  • Heat grill to medium heat.
  • Mix onion, oil, rosemary, thyme, salt and pepper in large bowl. Add potatoes; toss to coat. Wrap potato mixture in large sheet of heavy-duty aluminum foil.
  • Cover and grill 4 to 5 inches from heat about 10 minutes or until potatoes are tender when pierced with a fork.

Nutrition Facts : Calories 195, Carbohydrate 33 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 210 mg

PARMESAN TATERS



Parmesan Taters image

Provided by Guy Fieri

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 6

5 cups frozen tater tots
1/4 cup olive oil
Salt and freshly ground black pepper
1 1/2 tablespoons crushed garlic
3 tablespoons chopped flat-leaf parsley
1/2 cup grated Parmesan

Steps:

  • Preheat the oven to 400 degrees F.
  • Combine the tater tots and the olive oil in a bowl. Toss to coat, spread on a baking sheet and bake until golden brown and crisp, about 30 minutes.
  • Remove the tater tots from the oven, season with salt and pepper and transfer to a mixing bowl. To the taters, add the garlic, parsley and cheese. Toss to combine and serve immediately.

GRILLED POTATOES AND ONIONS WITH HERBS (FOIL WRAPPED)



Grilled Potatoes and Onions With Herbs (Foil Wrapped) image

Make and share this Grilled Potatoes and Onions With Herbs (Foil Wrapped) recipe from Food.com.

Provided by Karen From Colorado

Categories     Potato

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8

3 lbs red potatoes, cut into 1 1/2 inch cubes
1 large sweet onion, coarsely chopped
3 tablespoons olive oil
2 tablespoons butter, melted or 2 tablespoons bacon drippings
3 garlic cloves, minced
3/4 teaspoon salt
3/4 teaspoon pepper
1/3 cup chopped mixed fresh herbs, such as basil, chives, parsley, oregano, rosemary, sage, tarragon, and thyme

Steps:

  • Combine potatoes, onions and herbs in a large bowl.
  • Combine oil, butter, garlic, salt and pepper in a small bowl.
  • Drizzle over potato mixture.
  • Toss to coat well.
  • Arrange potato mixture on 1/2 of a piece of foil large enough to accommodate all the ingredients when made into a packet for grilling.
  • Grill over medium hot coals for 30 to 45 minutes or until potatoes are tender, turning and shaking occasionally.

Nutrition Facts : Calories 202.8, Fat 8.2, SaturatedFat 2.6, Cholesterol 7.6, Sodium 249.6, Carbohydrate 29.5, Fiber 3.2, Sugar 2.5, Protein 3.5

GRILLED TATERS



Grilled Taters image

I can't think of a better way to make potatoes. These are buttery, a little crisp, and perfect with My Favorite Burgers (also on Zaar). They require Paula Deen's House Seasoning (I have provided the recipe below). You will have way more seasoning than you need for this recipe, but it's great to keep in a shaker next to your stove (it's a perfect seasoning on everything!).

Provided by KissKiss

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
3 golden delite potatoes, sliced into 1/4 inch coins
1/4 large sweet onion, sliced
1 1/2 tablespoons salted butter, melted
house seasoning, to taste

Steps:

  • Preheat a gas grill to High.
  • On two pieces of foil (stacked), arrange potatoes in three rows overlapping the edges.
  • Top with onion slices, a generous amount of House Seasoning, and melted butter.
  • Place a third piece of foil on top and crimp the edges with the bottom two pieces to form a sealed packet.
  • Using the underside of a baking sheet for "transportation," bring the packet to the grill and place on the medium rack (excluding the baking sheet).
  • Cook with lid closed for 15-20 minutes, and then open the lid for another 10 minutes or until edges of potatoes are getting crispy and brown. Serve immediately.

Nutrition Facts : Calories 139.4, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 18892.6, Carbohydrate 26, Fiber 4.1, Sugar 2.5, Protein 3.6

TIN FOIL TATER'S



Tin Foil Tater's image

You can do these in an oven, on a BBQ grill, in a camp fire or even in a skillet without the foil. This is a easy way to pre prep for a camping trip, hunting trip, picnic where you will cook them later. Just cut everything and mix together in a zip lock bag to be put in foil and cooked later

Provided by Lou Kostura

Categories     Potatoes

Time 40m

Number Of Ingredients 8

1 potatoes, russets, large chopped
1/2 green bell pepper, chopped
1/2 onions, vidalia, chopped
1/3 c olive oil
1 Tbsp paprika, smoked
salt and pepper
2 tsp bacon drippings-optional
4 clove garlic minced

Steps:

  • 1. Chop all veggies into roughly 1/2 inch pieces
  • 2. Mince garlic cloves
  • 3. Put all ingredients except bacon drippings in zip lock bag and mix well.
  • 4. Place 1/2 the mixture on a large square of foil, rest on a second piece. Place optional bacon drippings on top of each. Roll top of foil down then close sides seal tightly
  • 5. Place on grill, in oven, or in camp fire, turn about every 10 minute until done about 30 minutes depending how hot your fire is

LOADED SMASHED TATERS



Loaded Smashed Taters image

You can make an entire pot of smashed taters in the time it takes to bake a single potato! I like to use baby Yukon Golds because the skins are very thin and easy to mash. Make this to your taste-sometimes I add in garlic and chives or sub shallots for the green onions. My husband loves these potatoes with steak, and even my 20-month-old daughter enjoys them! -Andrea Quiroz, Chicago, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 12

2-1/2 pounds baby Yukon Gold potatoes
1 cup 2% milk, warmed
1/2 cup spreadable garlic and herb cream cheese
3 tablespoons butter, softened
1 pound bacon strips, cooked and crumbled
1 cup shredded cheddar cheese
1/2 cup shredded Parmesan cheese
3 green onions, chopped
1/3 cup oil-packed sun-dried tomatoes, chopped
2 teaspoons dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender., Drain; return to pan. Lightly mash potatoes, gradually adding milk, cream cheese and butter to reach desired consistency. Stir in bacon, cheeses, green onions, tomatoes, parsley, salt and pepper.

Nutrition Facts :

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