Best Rosemary Grilled Potato Slabs Recipes

IVO'S FOIL BARBECUED POTATOES WITH ROSEMARY - BBQ

Steps:

• Slice potatoes into 1" wide x 1/8" thick slabs.
• Mix remaining ingredients in a bowl, add potatoes and toss to coat.
• Place potato mixture onto ½ of the foil; fold over other half and seal edges by pinching halves together to form a packet. Slit the top of the foil packet several times to vent.
• Place the packet on the grill when the coal is at its hottest and grill for 30 minutes. At about the halfway mark, you may want to open the foil and stir the potatoes, but be careful not to let the oil run out (i.e. don't simply turn packet over) or you will cause fire, soot and general mayhem. Not good. But the potatoes are and you don't want to have to share them with the fire department, so be careful.
• Eat. Burp. Sigh.

GRILLED ROSEMARY-ONION POTATOES

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.

GRILLED POTATOES WITH GARLIC AND ROSEMARY

Steps:

• Turn all burners to high, cover, and heat grill until very hot, about 15 minutes. use grill brush to scrape grill clean; oil cooking grate. Leave primary burner on high and reduce other burners to medium.
• Meanwhile, heat olive oil, garlic, rosemary, and 1 1/2 teaspoons salt in small skillet over medium heat util sizzling, about 3 minutes. Reduce heat to medium-low and continue to cook until garlic is light blond, about 3 minutes. Pour mixture through fine-mesh strainer into small bowl'; press on solids. Measure 1 tablespoons solids and 1 tablespoons oil into large bowl and set aside. Discard remaining solids but reserve remaining oil.
• Place slewered potatoes in single layer on large microwave safe plate and poke each potato several times with skewer. Brush 1 tablespoons strained oil and season libererally with salt. Microwave on high powder until potatoes offer slight resistance when pierced with the tip of a paring knife, abot 8 minutes, turning them halfway through cooking time. Transfer potatoes to baking sheet coated with 1 tablespoons strained oil Brush with remaining tablespoons strained oil; season with salt and pepper to taste.
• PLace potatoes on hotter part of grill. Cook, with lid down, turning once, until grill marks appear, about 4 minutes. Move potatoes to cooler part of the grill; continue to cook with lid down until paring knife slips in and out of potato easily; 5-8 minutes longer. Remove potatoes from skewers and transfer to bowl with reserved garlic/oil mixture; add chives and toss until thoroughly coated. Serve immediately.

ROSEMARY SKEWERED POTATOES

Steps:

• boil new potatoes 15 minutes, until tender.
• Cut potatoes in half and toss with olive oil, chopped rosemary, salt, and pepper.
• Remove most of rosemary from sprigs leaving a little at tip.
• Skewer potatoes on rosemary sprigs, cut side down.
• Place potatoes on medium-hot grill, cut side down, and grill 5-6 minutes or until browned.

GRILLED POTATO PLANKS

Steps:

• Wash the potatoes and standing them on their side, cut 1/4 inch "planks". In a large bowl, toss potatoes with other ingredients until all are coated evenly. Grill should be nice and hot (approx. 550 degrees farenheit). Spray grill with PAM or coat with oil (unless it is non-stick). Lay potato planks onto the grill for 15 to 20 minutes, turning every five minutes, until done. "Done" means a nice dark golden brown with grill marks evident. (A good panini maker may cook the potatoes a bit sooner.) DIG IN!