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Recipe For Baby Red Potatoes On The Grill - Yahoo Recipe Search
Food and WineThis modern take on potato salad forgoes mayo for a base of vinegar and olive oil. Justin Chapple also grills the potatoes to add a great smoky flavor before tossing them with quickly pickled red onions. But the best part is the playful salt-and-vinegar potato chip topping, which adds an irresistible crunch. Slideshow: More Potato Salad RecipesFood and WineAntonio Gianola, the former wine director at Catalan in Houston, will open his own wine bar, Wild Vine, this spring, focusing on super-traditional European wines. One of his favorites is the R. López de Heredia Viña Tondonia Gran Reserva rosé from the Rioja region of Spain, aged for years in oak barrels. Even the 2000 vintage—ancient for a rosé—is still lively enough for charred octopus with silky roasted peppers. Inspired by a recipe in Wine Bar Food by Tony and Cathy Mantuano, Gianola poaches the octopus slowly before grilling it until crisp. More Seafood RecipesFood and WineI’m a huge potato fan, a lover of spuds in all forms. When I was a kid (and a very picky eater, to my parents’ dismay), I would order potatoes whenever we went out to eat. Whether we were dining at a homey family restaurant in the small Mississippi town where we lived or they had driven five hours so that my brother and I could experience an authentic Chinese restaurant in New Orleans—I’d usually find mashed potatoes or French fries somewhere on the kids’ menu and make a meal of it. I’d always eat some of what my mom and dad ordered, and I’d always like it. But in a move of stubbornness or independence (or both), I always wanted a bowl or plate of potatoes in front of me.Now that I’m an adult with a much more expanded palate, I still have a profound fondness for the humble tuber. If I can find a way to work potatoes into a recipe or a meal, I will. When summer rolls around and I do a lot less roasting, stewing, and braising in favor of more outdoor cooking, I have to get a little more creative to get my fill of potatoes. Turns out, small waxy potatoes are fantastic on kebabs. They do need to be pre-cooked, but they take the licks of the flames like a champ—getting crispy, charred skins and somehow absorbing the smoky flavors within their creamy interior.Almost nothing pairs better with potatoes than steak, so here I thread strips of skirt steak onto skewers with baby Dutch yellow potatoes. The intense beefiness of skirt steak is most welcome, and this cut is surprisingly well-suited to kebabs. Slices of robust Spanish chorizo crisp up on the grill and offer bursts of intense flavor as you eat the kebabs. Coating everything with smoked paprika amplifies the effect of the grilling, and interspersing buttery Castelvetrano olives onto each skewer is, I must say, one of the best culinary decisions I’ve made. (In fact, I don’t think I’ll ever make kebabs without them again.)To finish things off, there’s a romesco-ish mayonnaise to dunk the kebabs into. I figured that since French fries are fantastic with mayo, grilled potatoes might also be great with a mayo-based sauce. Turns out I was right. Whenever I make these kebabs for my family, I am rewarded with literal exclamations of "thank you." And that might just be even better than the food.Jul 4, 2023 · Soak in cold water for 15 minutes, and pat dry if any cut edges. Coat with olive oil, kosher salt, black pepper, and garlic powder. Alternatively, season any way you like. Place in a grill pan on a 450°F grill surface temperature. Stir every 5-7 minutes until an internal temperature of 200°-210°—about 30 minutes.
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Jun 21, 2022 · Preheat grill or grill pan to medium-high heat. Place the potatoes on a grill basket or foil in a single layer. Grill for 10 minutes with the lid closed, then flip the potatoes and grill with the lid closed until the potatoes are fork tender, about 10 more minutes.
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Dec 15, 2021 · Grill the potatoes. Place potatoes cut side down on the indirect heat side of the grill. Close the lid and cook for 10 minutes. Flip the potatoes skin side down on the grates, close the lid, and grill for an additional 10 minutes or until fork tender (around 210 degrees F internal temperature). Make the garlic butter.
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- American, Barbecue
Jun 26, 2023 · Bring a large pot of salted water to a boil. Add the baby potatoes and cook for 10 minutes, until just barely fork tender. Drain the water from the potatoes. Season. In a large mixing bowl, combine the butter, garlic, mustard, and Hey Grill Hey Chicken Rub. Stir to combine and add in the cooked potatoes.
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- American, Barbecue
Apr 27, 2021 · Next, prepare red potatoes. Wash them and pat dry. Then, cut in half, and in half again to quarter them. Prep onion by finely dicing. Then, place all vegetables into a large plastic gallon-sized bag. Drizzle on olive oil and add spices. Seal bag and shake so that veggies get completely coated in olive oil and spices.
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Jun 8, 2016 · To stop the cooking process and quickly cool the potatoes, drain and then run under cold water. Meanwhile, make the sauce by combining the mayonnaise, Dijon mustard, garlic, thyme, salt, and pepper. Whisk until smooth. Gently toss the cooled potatoes with the mustard sauce. Then grill for about 3 minutes per side, until crisp and slightly charred.
Oct 31, 2023 · Lay a 2-foot piece of wide, heavy-duty aluminum foil flat on the counter. Lay the potatoes in a rectangle down the middle, leaving a lot of space on the sides of the foil. Sprinkle the potatoes with salt, pepper, paprika, garlic powder, and then drizzle with the olive oil. Bring the long sides of the foil together over the top of the potatoes.
