Grilled New Potatoes
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons minced fresh rosemary leaves
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 pounds new potatoes each 1½ to 2 inches in diameter, scrubbed and quartered
- Prepare the grill for direct cooking over medium heat (350° to 450°F).
- In a medium bowl combine the oil, rosemary, salt, and pepper. Add the potatoes and stir to coat them evenly. Brush the cooking grates clean. Grill the potatoes over direct medium heat, with the lid closed as much as possible, until tender and browned on all sides, 15 to 20 minutes, scooping and turning with a wide spatula every 5 minutes or so. Remove from the grill and transfer the potatoes to a serving bowl. Serve warm.
Grilled New Potatoes
This is a simple yet tasty vegetarian barbecue dish, perfect for novice grillers or for a quick side dish on a hot summer night. Just toss together some sliced potatoes and a few simple ingredients together in a foil pack and stick it on the grill and you’ve got a great vegetarian and vegan barbecued side.
- 2 tbsp olive oil
- 8 to 10 new potatoes sliced in fourths
- 1 onion chopped
- 4 cloves garlic minced
- salt and pepper to taste
- Tear off a piece of aluminum foil about 2 feet long.
- Drizzle a layer of olive oil on the aluminum foil. Place the potatoes, onion and garlic on top of the foil and sprinkle with salt, pepper and more olive oil if desired.
- Wrap up the foil to make a packet and fold in all the edges, using more foil if needed.
- Grill for 20 minutes, turning once or twice, or until potatoes are done.
Red Pepper Crusted Grilled New Potatoes
- olive oil for coating
- 24 small new potatoes
- 2 tablespoons sweet paprika
- 1/2 teaspoon cayenne pepper or hot pepper to taste
- 1 tablespoon garlic powder
- 1 1/2 teaspoons salt
- Prepare a charcoal or gas grill for direct cooking over medium-high heat and oil the grill rack.
- If potatoes are very small, use grill basket or skewers
- Add potatoes to boiling water; cook about 5-7 minutes–not completely tender. DO NOT OVERCOOK.
- Drain and pat dry
- Put potatoes in large bowl; coat with oil
- In small bowl, mix together paprika, cayenne, garlic powder and salt; add to potatoes; toss until well coated
- Grill directly over medium-high heat, turning often, until nicely browned and tender–10-20 minutes. Serve immediately