Grilled Potato Fans With Onions Recipes

Steps:

• Preheat grill for medium heat.
• For each packet, measure out 2 or 3 squares of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other. Place some of the potatoes and onion in the center, sprinkle with salt and pepper, and dot with butter. Wrap into a flattened square, and seal the edges. Repeat with remaining potatoes and onion.
• Place aluminum wrapped package over indirect heat, and cover. Cook for approximately 30 minutes, turning once. Serve hot off the grill.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Stir mayonnaise, Parmesan cheese, garlic, red pepper flakes, paprika, salt, and pepper together in a large bowl. Add potatoes and onion; stir to coat completely.
• Arrange aluminum foil squares on a work surface and spray each with cooking spray. Divide potato mixture between the four squares. Fold aluminum foil over potato mixture and crimp edges together to form a secure pouch.
• Cook on the preheated grill until potatoes are tender, about 30 minutes.

Steps:

• Preheat grill for low heat and lightly oil the grate.
• Mix olive oil and ranch dressing mix together in a small bowl.
• Put a potato on a cutting board with a wooden spoon on either side. Make cuts across the potato about 1/4-inch apart, down to the spoons. Repeat with remaining potatoes; place potatoes in a heat-proof dish and add onions.
• Spoon oil-ranch mixture evenly over the onions and potatoes. Cover tightly with aluminum foil and place dish on grill. Cook flipping every 10 minutes, until golden brown, about 30 minutes.

Steps:

• Preheat a charcoal or gas grill to high.
• Put the potatoes in a 2-quart pot. Add enough water to cover the potatoes by 2 inches and enough salt to make the water taste like seawater. Add the garlic and bay leaves.
• Bring the potatoes to a boil and then cook at a gentle simmer until they test tender when poked with a thin fork, 15 to 20 minutes, though it depends on the size and age of the potatoes. Drain the contents of the pot into a sieve set over a heavy bowl, filling the bowl with the hot water just to warm it. Throw out the water, drop the potatoes in the bowl and cover the bowl tightly with plastic wrap to keep the potatoes warm.
• As the potatoes cook, toss the onions with a little canola oil and salt and pepper and grill over medium-high heat until charred and soft. On the same grill, heat a cast-iron pan. Add the butter and cook until it browns. Remove from the heat, add the rosemary and give the pan a shake; the butter will foam. When it stops sizzling, add the onions to the butter and cook over low heat until they are very tender and the butter has taken on a pronounced oniony flavor.
• Remove the spent rosemary sprigs. Pour the butter and onion mixture over the warm cooked potatoes and serve right away.

Steps:

• Preheat the grill and brush with a metal grill brush to loosen any crud and soot. After the grill has been brushed, run an oiled towel over the grill to pick up any loosened crud.
• In a large bowl, toss the potatoes and onions together with the rosemary, garlic, crushed red pepper, salt, to taste, and a little olive oil. Try to keep the onions together in rounds, they will fall apart while grilling but try and keep them together as long as possible; it just makes things easier.
• Arrange the potatoes and onions on the preheated grill. Once the potatoes have developed lovely grill marks, rotate them a quarter turn to create a lovely crosshatch pattern, (dont worry about the onions, they fall apart and you wont see the marks). Turn the potatoes over and repeat the process, turn the onions over to cook the other side as well. Cook the potatoes and onions until they are soft all the way through, about 8 to 10 minutes on each side.
• Remove from the grill and serve hot or at room temperature.
• Who knew you could grill a potato!

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Slice potatoes carefully through a long side, almost to the bottom but not through, to create even, fan-like cuts.
• Pull slices apart gently and sprinkle potatoes with salt and pepper. Place onion and butter slices between potato slices. Wrap each potato in heavy-duty aluminum foil and seal well.
• Bake on the preheated grill until soft, turning occasionally, about 1 hour. Remove from grill and let sit 10 minutes before unwrapping.

Steps:

• Cut into each potato, not completely all the way through, so that you can "fan" it out somewhat.
• Place each potato onto double layer of heavy-duty foil; then insert small wedges of onion between potato slits.
• Pour 2-4 tablespoons of Italian dressing over the potato and onions.
• Add salt and pepper to taste.
• Wrap foil securely around the potatoes and seal tightly.
• Grill, covered, over medium heat for about 50 - 60 minutes, or until potatoes are tender.
• NOTE: If you wish, these potatoes may be made in the oven. Follow all steps but eliminate # 6 -- Preheat oven to 375 and bake for 50 to 60 minutes, or until potatoes are tender.

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.