Grilled Potatoes With Butter And Garlic Glaze Recipes

Steps:

• Preheat grill for high heat.
• Arrange potato slices, separated by onion and butter slices, on a large piece of aluminum foil. Top with garlic, and season with parsley, salt, and pepper. Tightly seal potatoes in the foil.
• Place on the preheated grill, and cook 20 minutes, turning once, or until potatoes are tender.
• Sprinkle potatoes with Cheddar cheese, reseal foil packets, and continue cooking 5 minutes, until cheese is melted.

Steps:

• Preheat grill to medium-high heat.
• Spray grill rack with nonstick nonflammable cooking spray.
• Using a fork, pierce each potato 8-10 times.
• Rub 1 T butter evenly on each potato.
• Wrap potatoes in heavy-duty aluminum foil.
• Grill, covered with a grill lid, for 40-45 minutes, or until potatoes are cooked through.
• Remove potatoes from grill.
• Cut potatoes lengthwise into quarters.
• Grill potato quarters for 2-3 minutes per side, or until lightly golden.
• In a grill-safe saucepan, melt remaining 4 T butter.
• Add parsley, salt, pepper, sugar and garlic, stirring well to combine.
• Brush butter mixture on grilled potatoes.
• Garnish with green onion, if desired.
• Serve immediately.

Steps:

• Heat grill to medium heat and oil the grates with cooking spray.
• Add the sliced potatoes to a rimmed tray or baking dish. Sprinkle with salt and pepper on both sides. Pour 1/2 cup Garlic Oil over the potatoes and toss gently to coat. Add the potatoes to the hot grill, then brush with the remaining oil mixture. Grill, flipping the potatoes once, until golden brown, about 5 minutes per side.
• Mash together the garlic and 1/2 teaspoon salt with a knife or bench scraper on a cutting board until it is a paste. Add the garlic to a small saucepan with the oil, chives, parsley, lemon juice and remaining 1/4 teaspoon salt. Cook over medium-low heat until the ingredients have combined, 3 to 4 minutes. Use as a marinade for potatoes, brush on rolls before toasting or brush on proteins for extra flavor.

Steps:

• Preheat grill to medium-high heat.
• Arrange potato slices, onion slices and butter on a large piece of aluminum foil.
• Top with roasted garlic, chopped parsley, and season with salt and pepper.
• Tightly seal potatoes in foil.
• Place on preheated grill and cook 20 minutes, or until potatoes are tender.

Steps:

• Preheat an outdoor grill for medium-high heat; lightly oil the grate.
• Cut two 12x18-inch pieces of aluminum foil and fold them in half to create two 12x9-inch rectangles. Spray one side of each piece with cooking spray. Arrange the potatoes over one sheet of prepared foil in an overlapping pattern, leaving 2 inches free on all sides. Sprinkle with the onion, green bell pepper, red bell pepper, and sliced mushrooms. Season with salt, pepper, vegetable flakes, and paprika to taste. Dot with the reduced fat spread. Place the second piece of foil over the potatoes with the greased side down. Seal the edges by creating several folds; poke 4 to 6 holes in the top to allow steam to escape.
• Cook on the preheated grill until the potatoes are tender, 20 to 30 minutes.