Grilledpotatoeswithasianseasonings Recipes

Steps:

• In a large bowl, combine the first five ingredients. Add potatoes; toss to coat. Spoon onto a greased double thickness of heavy-duty foil (about 18 in. square). , Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat until potatoes are tender, turning once, 30-35 minutes. Open foil carefully to allow steam to escape.

Steps:

• Set up the grill for indirect grilling and preheat to medium.
• Cut 4 sheets of heavy-duty foil, each 14 X 8 inches. Place a sheet of foil, shiny side down, narrow edge toward you on the work surface. Smear a tablespoon of the butter in the center of the bottom half of the rectangle (the half closest to you).
• Mix the soy sauce, sesame seeds, garlic and scallions.
• Top each buttered area with 1/4 of the potatoes and 1/4 of the soy sauce mixture. Season with salt and pepper before closing up the packages.
• Fold the top half of the foil over the potatoes and bring the top and bottom edges together. Fold the edges over several times to make a tight seal.
• When ready to cook, place the foil packages in the center of the hot grate, away from the heat. Cover the grill and cook until the packages are dramatically puffed, 20 to 30 minutes.
• Serve, warning everyone to open the packages at arm's length, using knives and forks, as the escaping steam will be very hot.

Steps:

• Preheat grill to medium-high heat.
• Add the potatoes to a large pot and fill with enough cold water to cover. Bring to a boil and add salt. Cook the potatoes until just tender. Drain well.
• Add the cooked potatoes to a large bowl and season with salt and pepper. Divide the potatoes between sheets of tin foil and wrap well. Place on grill and cook until the potatoes are very tender, about 10 minutes.

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:

• Wash potatoes and slice in half LENGTHWISE.
• Tear off 12 squares aluminum foil. Place 1/2 of a potato on 6 squares.
• Place one onion slice on top of potato half.
• Put 1 tablespoon butter on top.
• Sprinkle with salt and pepper.
• Top with other half of potato.
• It should look like a "potato sandwich".
• Wrap tightly with foil.
• Rewrap with another square of foil to seal.
• Place directly on coals.
• Roast 30-45 minutes until tender.
• "Done-ness" can be tested by squeezing.
• Use caution when squeezing hot potatoes!
• Turn packages several times during cooking, so the potatoes do not burn!
• Unwrap first layer of "dirty" foil before taking to table.

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.

Steps:

• On half of a 24-inch piece of heavy-duty aluminum foil, arrange the potato slices in overlapping rows.
• Combine garlic powder, seasoned salt, paprika and Parmesan cheese; sprinkle over the potatoes.
• Dot with butter.
• Seal foil over potatoes.
• Grill over medium heat for 30 minutes or until tender, turning once.
• Note: I cook it off the direct heat so I don't burn them, and I cook them for about 45 to 60 minutes.

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:

• Warm up the grill to medium heat.
• Wash and dry potatoes. Poke potatoes all over with a fork. Rub with olive oil and sprinkle with salt. Roll each potato up in aluminum foil and fold the ends in. Place potatoes on the grill and close the lid. Grill until fork-tender, rotating every 15 minutes or so, about 1 hour.

Steps:

• In a large bowl, combine the first five ingredients. Add potatoes; toss to coat. Spoon onto a greased double thickness of heavy-duty foil (about 18 in. square). , Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat until potatoes are tender, turning once, 30-35 minutes. Open foil carefully to allow steam to escape.

Steps:

• Scrub potatoes; do not peel. If potatoes are large, slice 1/8-inch thick. If potatoes are very small, cut in quarters.
• Mix oil and cumin, and stir potatoes into mixture, coating well.
• Prepare stove-top grill. Arrange potatoes on grill; cook over medium heat, turning when potatoes brown on one side, and cook through.

Steps:

• 1. Set up the grill for indirect grilling and preheat to medium.2. Prepare the packages as describedsteps 2 and 3 of the preceeding recipie (two foil-grilled potatoes), toping the potatoes with a mixture of soy sauce, sesame seeds, sliced garlic, and chopped scallions. Season with salt and pepper before closing the packages.3. Grill as described in step 4 above and serve, warning everyone to watch out for the hot steam, which will escape when the packages are opened.Serves 4

Steps:

• Cook potatoes in microwave until tender but firm (about 3-4 minutes).
• Cool (at least an hour works best) and cube.
• Microwave onion pieces for about 1-2 minutes so they are slightly soft.
• Mix with cubed potatoes.
• Coat thoroughly (but lightly) with olive oil and as much seasoning salt as you like.
• Place mixture on grill, I recommend using a vegetable/seafood grate, over hot coals. Cover to prevent flair-ups due to the oil.
• Cook approximately 20 minutes, until golden, turning about every 5 minutes.
• Serve with sour cream and/or ketchup.
• This method can be used for squash, broccoli, carrots etc.
• You can also use garlic salt or other spices like oregano in place of, or in addition to, the seasoning salt.

Steps:

• Mix dressing and seasonings in large bowl until well blended.
• Stir in potatoes and onions to coat; divide into 6 foil pouches.
• Grill over medium heat/coals 25-30 minutes.

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.