Grilled Greek New Potatoes Recipes

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GRILLED GREEK POTATOES

These grilled potatoes are great with souvlaki. All you need is a Greek salad for a full meal! They can be prepared hours before grilling.

Provided by Bren

Categories     Side Dish     Potato Side Dish Recipes

Time 35m

Yield 4

Number Of Ingredients 5



Grilled Greek Potatoes image

Steps:

  • Pierce potatoes all over with a fork. Place potatoes in the microwave and cook until soft, about 15 minutes.
  • Mix lemon juice, olive oil, garlic, and Greek seasoning together in a small bowl.
  • Cut potatoes in half lengthwise and score the flesh. Brush on the seasoned oil.
  • Preheat an outdoor grill for medium heat and lightly oil the grate. Place potatoes flesh-side down and grill until browned, 10 to 15 minutes.

Nutrition Facts : Calories 317.3 calories, Carbohydrate 65.2 g, Fat 3.7 g, Fiber 8.2 g, Protein 7.6 g, SaturatedFat 0.6 g, Sodium 140.9 mg, Sugar 2.9 g

4 large russet potatoes, scrubbed
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon finely chopped garlic
1 teaspoon Greek seasoning

GRILLED GREEK NEW POTATO SKEWERS

A great side dish, especially if you are grilling a meat dish at the same time. If you can't find new potatoes, you can quarter four larger potatoes. Use metal skewers or soak wooden skewers for 30 minutes. Enjoy!

Provided by Nif_H

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9



Grilled Greek New Potato Skewers image

Steps:

  • In a large pot of boiling water, cook potatoes until just tender, about 8 minutes. You no NOT want mushy potatoes! Drain.
  • Meanwhile in large bowl, mix olive oil, oregano, garlic, salt, pepper and pepper flakes. Add boiled potatoes, tomatoes and sweet peppers and gently toss to coat.
  • Alternating vegetables, thread each of 4 skewers with 4 potatoes, 2 tomato wedges and 4 pepper chunks. Do not discard remaining oil.
  • Cook on greased grill for 4 to 6 minutes or until potato skins are crisp, turning often and brushing them with remaining oil mixture.

16 new potatoes (about 1 pound)
2 tablespoons olive oil
1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano
1 garlic clove, minced
1/2 teaspoon salt
1 pinch pepper
1 pinch hot pepper flakes
2 plum tomatoes, quartered
1 sweet pepper, yellow or orange prefered for looks (you can use green or red if you want!)

GRILLED GREEK NEW POTATOES

This is so easy and packed with flavour. It is a nice dish to serve with souvlaki or any pork or chicken dish.

Provided by Kate in Ontario

Categories     Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 2



Grilled Greek New Potatoes image

Steps:

  • Cut potatoes into large chunks.
  • Boil for 10 minutes until slightly softened.
  • Toss with enough salad dressing to coat evenly while still warm.
  • Place in grill basket or for easy clean up use disposable pie plate with holes poked in it.
  • Grill over med heat for about 15 minutes until crispy on outside and tender inside.

4 medium new potatoes, unpeeled
kraft Greek salad dressing, with feta and oregano

GRILLED NEW POTATOES WITH LEMON-GARLIC AIOLI AND PARSLEY

Provided by Bobby Flay

Categories     side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 8



Grilled New Potatoes with Lemon-Garlic Aioli and Parsley image

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.

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

GRILLED NEW POTATOES WITH SHIITAKE MUSHROOMS, SHALLOTS AND GOAT CHEESE

Provided by Bobby Flay

Categories     side-dish

Time 1h20m

Yield 40 servings

Number Of Ingredients 13



Grilled New Potatoes with Shiitake Mushrooms, Shallots and Goat Cheese image

Steps:

  • Add the potatoes to a large pot, cover by 2 inches with water, season with salt and bring to a boil. Boil until the potatoes are just fork tender but firm, about 10 minutes. Drain and set aside to cool.
  • In the meantime, coat a large saute pan with canola oil and set over medium-high heat. Add the shiitakes, garlic paste and shallots. Season with salt and pepper and saute until the mushrooms are golden and tender, 7 to 10 minutes. Just before the mushrooms are ready, toss in the thyme and parsley. Remove the mixture from the heat and allow to cool.
  • Heat a grill to high.
  • Now, slice your cooled potatoes into 1/2-inch rounds. Drizzle them with a bit of canola oil and sprinkle with salt and pepper. Grill the potatoes until marked and cooked through, 2 to 3 minutes per side.
  • Toss the cooled mushroom mixture with the goat cheese. Add some red wine vinegar, extra-virgin olive oil and salt and pepper. Top each piece of grilled potato slice with a spoonful of the mushroom mixture. Garnish with chervil.

30 medium red new potatoes
Salt
Canola oil
3 pounds shiitake mushrooms, stems removed, halved and thinly sliced
5 cloves garlic, crushed and pasted with salt
2 shallots, minced
Freshly ground black pepper
3 to 5 sprigs fresh thyme, leaves removed and chopped
2 to 3 tablespoons chopped fresh parsley
Two 10-ounce logs goat cheese, crumbled
Red wine vinegar
Extra-virgin olive oil
Fresh chervil, for garnish

GREEK POTATOES WITH LEMON VINAIGRETTE

Provided by Bobby Flay

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9



Greek Potatoes with Lemon Vinaigrette image

Steps:

  • Preheat oven to 425 degrees F.
  • Whisk olive oil, lemon juice, shallots, garlic, oregano, and parsley in a medium bowl to blend; season with salt and pepper.
  • Toss potatoes with 1/2 cup vinaigrette on a heavy, large, rimmed baking sheet. Reserve the remaining vinaigrette. Pour chicken stock around potatoes and season potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes. Transfer to a serving platter and drizzle with the remaining vinaigrette and more chopped parsley.

1 1/2 cups olive oil
6 tablespoons fresh lemon juice
1 large shallot, chopped
2 cloves garlic, chopped
2 tablespoons chopped fresh oregano, or 1 tablespoon dried
1 tablespoon chopped fresh Italian parsley, plus more for garnish
Salt and freshly ground black pepper
3 pounds large russet potatoes, cleaned, each cut lengthwise into 6 wedges
1/2 cup chicken stock or canned low-sodium chicken broth

GREEK POTATOES WITH LEMON VINAIGRETTE

Provided by Bobby Flay

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 8



Greek Potatoes With Lemon Vinaigrette image

Steps:

  • Preheat the oven to 425 degrees F. Put the olive oil, lemon juice, shallot, garlic, oregano and parsley in a food processor; add 1 teaspoon salt, and pepper to taste. Puree until mostly smooth.
  • Toss the potatoes with 1/2 cup of the prepared vinaigrette in a large bowl and spread in a single layer on a large rimmed baking sheet. (Reserve the remaining vinaigrette.) Roast the potatoes until tender and golden, turning occasionally, 45 minutes to 1 hour.
  • Transfer the potatoes to a platter and drizzle with some of the remaining vinaigrette. Season with salt and garnish with the chopped parsley. Serve with the remaining vinaigrette on the side.

1 cup extra-virgin olive oil (preferably Greek)
6 tablespoons fresh lemon juice
1 large shallot, quartered
2 cloves garlic, chopped
4 sprigs oregano, leaves only (or 1 tablespoon dried)
1/4 cup fresh parsley leaves, plus 1 tablespoon chopped, for serving
Kosher salt and freshly ground pepper
3 pounds large russet potatoes, cut lengthwise into wedges

GRILLED NEW POTATOES WITH PARMESAN AND HERBS

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



Grilled New Potatoes with Parmesan and Herbs image

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.

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

GRILLED NEW POTATOES WITH PARMESAN AND HERBS

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



Grilled New Potatoes with Parmesan and Herbs image

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.

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

GREEK STYLE POTATOES

Greek Style Potatoes is a simple recipe, and the closest I can get to the real thing. The best is that it can be adjusted to your taste as you bake it. I sometimes add a little more lemon. The potatoes are moist, and great with green beans and baked chicken with a little salsa and feta on top.

Provided by Cathie

Categories     Side Dish     Potato Side Dish Recipes

Time 2h20m

Yield 4

Number Of Ingredients 9



Greek Style Potatoes image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a small bowl, mix olive oil, water, garlic, lemon juice, thyme, rosemary, bouillon cubes and pepper.
  • Arrange potatoes evenly in the bottom of a medium baking dish. Pour the olive oil mixture over the potatoes. Cover, and bake 1 1/2 to 2 hours in the preheated oven, turning occasionally, until tender but firm.

Nutrition Facts : Calories 417.8 calories, Carbohydrate 58.6 g, Cholesterol 0.3 mg, Fat 18.5 g, Fiber 7.4 g, Protein 7 g, SaturatedFat 2.6 g, Sodium 598.9 mg, Sugar 2.9 g

⅓ cup olive oil
1 ½ cups water
2 cloves garlic, finely chopped
¼ cup fresh lemon juice
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 cubes chicken bouillon
ground black pepper to taste
6 potatoes, peeled and quartered

GRILLED NEW POTATOES

Provided by Martha Stewart

Categories     Entertaining     Seasonal     Summer Entertaining     BBQ & Grilling Recipes

Number Of Ingredients 7



Grilled New Potatoes image

Steps:

  • Place potatoes in a medium stockpot, and add enough water to cover by 1 inch. Bring to a boil. Add a large pinch of salt. Cook until potatoes are barely tender when pierced with the tip of a knife, 10 to 20 minutes, depending on their size. Drain, and rinse under cold running water until cool enough to handle. Cut potatoes in half.
  • In a medium bowl, whisk together mustard, soy sauce, olive oil, 1/4 teaspoon salt, and pepper. Add the potatoes, and toss to coat. Cover with plastic wrap and let stand at room temperature for 1 hour.
  • Build a charcoal fire in an outdoor grill and let burn until covered with white ash. If you are using a gas grill, preheat on high.
  • Lightly oil the cooking grate with vegetable oil. Place potatoes on the cooking grate, and cover grill. Cook, turning occasionally and basting with the marinade, until brown and tender, about 10 minutes. Serve immediately.

1 1/2 pounds small new potatoes, scrubbed (if using larger potatoes, cut into 1-inch chunks)
1/4 teaspoon coarse salt, plus more for cooking water
2 tablespoon Dijon mustard
2 tablespoon soy sauce
2 tablespoon olive oil
1/4 teaspoon freshly ground pepper
Vegetable oil, for grate

SEASONED GRILLED NEW POTATOES

You might already have these four simple ingredients on hand for these grilled new potatoes. Thanks to red potatoes, butter, garlic and salt this delicious side is the perfect complement to any main dish. Feel free to add chopped herbs to this dish! Our favorites to incorporate to new potatoes on the grill are rosemary, thyme and/or sage. 50 minutes and four ingredients are all that's standing between you and this sure-fire hit.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 8

Number Of Ingredients 4



Seasoned Grilled New Potatoes image

Steps:

  • Heat gas or charcoal grill. If potatoes are large, cut in half or quarter for uniform pieces. Place potatoes in 8-inch square disposable foil pan or in center of large sheet of heavy-duty foil.
  • In small bowl, mix butter, garlic and salt; pour over potatoes. Cover pan with foil or seal foil packet with double-fold seals, allowing room for heat expansion.
  • When grill is heated, place potatoes on gas grill over medium heat or on charcoal grill over medium coals. Cook 35 to 45 minutes or until potatoes are tender, stirring potatoes in foil pan or turning foil packet several times during cooking.

Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 1 g, TransFat 0 g

2 lb new red potatoes
1/4 cup butter or margarine, melted
2 garlic cloves, minced
1 teaspoon seasoned salt

SKEWERED GRILLED POTATOES

New potatoes coated in a rosemary and garlic marinade then skewered and grilled.

Provided by kimberlyj

Categories     Side Dish     Potato Side Dish Recipes

Time 1h40m

Yield 8

Number Of Ingredients 7



Skewered Grilled Potatoes image

Steps:

  • Place potatoes and water in a microwave safe bowl. Cook potatoes in microwave on high until just tender, about 15 minutes, stirring half-way through. Drain potatoes and allow to steam for a few minutes to dry.
  • In a large bowl, stir together mayonnaise, wine, rosemary, and garlic powder. Mix in drained potatoes and toss to coat. Marinate, covered, in the refrigerator for 1 hour.
  • Preheat an outdoor grill for high heat and lightly oil grate.
  • Remove potatoes from marinade, and skewer. Grill, covered, for 6 to 8 minutes, brushing occasionally with marinade, turning half-way through. Remove potatoes from skewers and serve hot.

Nutrition Facts : Calories 136.6 calories, Carbohydrate 19.9 g, Cholesterol 5.3 mg, Fat 5.2 g, Fiber 2.1 g, Protein 2.4 g, SaturatedFat 0.8 g, Sodium 108.8 mg, Sugar 1.9 g

2 pounds red potatoes, quartered
½ cup water
½ cup light mayonnaise
¼ cup dry white wine
2 teaspoons crushed dried rosemary
1 teaspoon garlic powder
wooden skewers, soaked in water for 30 minutes

GRILLED GREEK PORK CHOPS

Make and share this Grilled Greek Pork Chops recipe from Food.com.

Provided by juliebg

Categories     Greek

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6



Grilled Greek Pork Chops image

Steps:

  • Place lemon juice, olive oil, garlic, black pepper and oregano in a plastic food storage bag and mix well.
  • Use a sharp knife and make several small slits into the pork chops before adding them to the marinade mixture.
  • Marinate for at least one hour, mixing occasionally. (Two hours is ideal at room temperature).
  • Barbecue or grill in the usual manner, using the marinade to brush on while cooking.

4 pork loin chops, trimmed of excess fat
3 garlic cloves, minced
2 tablespoons dried oregano
1/4 teaspoon ground black pepper
1 lemon, juice of
2 tablespoons olive oil

GRILLED NEW POTATOES WITH LEMON-GARLIC AIOLI AND CHIVES RECIPE

"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



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

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

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

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From cookinglsl.com


RECIPE DETAIL PAGE | LCBO
2. Steam potatoes, partially covered, over gently boiling water 20 minutes or until tender. Do not skin potatoes. Cut into halves or quarters depending on size. Add to dressing; gently stir to coat. If making ahead, cover and refrigerate for up to a day. 3. When ready to serve, seed peppers and cut into 1-inch (2.5-cm) pieces. Core and slice ...
From lcbo.com


GREEK POTATOES - EASY SIDE DISH - FED BY SAB
1 Preheat oven to 400°F. 2 Peel potatoes and cut into thick wedges or cubes. 3 Place potatoes in a roasting pan with the chicken broth, olive oil, lemon juice, minced garlic, oregano, paprika, and salt. Then toss well to coat potatoes. 4 Cover pan with foil and roast covered for 40 minutes. 5 Remove from heat and toss potatoes and continue ...
From fedbysab.com


GREEK POTATO SALAD | FOODIECRUSH.COM
Instructions. Add the potatoes to a medium pot and fill with enough water to cover the potatoes by 1 inch, then bring to a boil. Add 1-2 teaspoons of kosher salt, reduce to a rolling simmer, and cook until tender or when the potatoes can be …
From foodiecrush.com


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