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Cooking Whole Potatoes On The Grill - Yahoo Recipe Search
Food52Potato salads usually fall into two camps: cold and mayo-slicked, or warm and vinegary. I have a soft spot for both. But give me a choice, and I’ll go for this feisty, grilled version that's essentially of a hybrid of the two every single time. A long-time fan of mayo marinades (see my Mayo-Grilled Coleslaw + Grilled Bread Salad with Broccoli Rabe and Summer Squash on this site), I applied the same treatment to potato salad. The technique is simple: par-cook potatoes and green beans until just shy of tender, toss them in a totally addictive mix of mayo, miso, and mustard (with lots of lemon to keep things bright and lively), then grill them until blistered and fully cooked through. Serve the extra mayo sauce on the side, so people can choose if they want to slather extra on top of their helping (me, always!). It's a gutsy rendition of potato salad, one that’ll provide a welcome jolt of excitement to your summer barbecue and potluck routine. A few tips: I like using new (i.e., freshly dug) red potatoes because of their thin skins and sweet, creamy interiors, but when they’re not in season, feel free to substitute larger, mature potatoes (peel them first). To make this salad in advance, par-cook the potatoes and green beans and toss them in the mayo sauce—then refrigerate for several hours until ready to grill. Or, assemble the whole thing several hours in advance and serve at room temperature. This salad is completely fuss-free and easygoing, just as summer salads should be.Food52Incredibly flavorful, and satisfying enough to enjoy as a light meal! Grilled asparagus, zucchini, and orange bell peppers, with feta cheese, smoky "meaty" roasted garlic vinaigrette, and a sweet syrupy reduced balsamic glaze. Inspired by a version with grilled chicken I created 15 years ago while cooking at a private club. Since the roasted garlic vinaigrette would not leave my consciousness, I decided the world needed this! Switch up the salad ingredients with grilled corn, scallions, cauliflower, or beets. Use up extra dressing in a pasta salad, marinaded vegetable salad, or simply on more grilled veg. The whole deal would be awesome paired with rice, potatoes, or quality sourdough to turn it into a hearty meal.Food52Taking a nod from a classic seafood boil technique, Joe adds seasoning (beyond just salt) directly to the water used for boiling the potatoes. In this case, ground ancho pepper, powdered onion, and powdered garlic. The hard part is advising on just how much of each of the seasonings you will actually need to add, as this depends on the size of the pot you are using and the freshness/ quality of your spices, below are the amounts Joe typically begins with. As with seasoning pasta water with salt Joe recommends starting off with small amounts, and then tasting the water. It should be salty like ocean water, with a slight kick from the additional seasonings. Cooking the potatoes in seasoned water leads to a more deeply flavored end result. Boil the new potatoes whole, leaving the skins on, and once cooked allow them to cool enough that you can chop them without burning your fingers, but not quite to room temp. The potato mixes with the dressing easiest if they are still slightly warm. That being said, the dressing mixture can be made separately, in advance. The salad will hold in the fridge for a day or two, but is best eaten the day the potato is cooked! Recipe adapted slightly from Bobby Flay (https://www.foodnetwork.com/recipes/bobby-flay/mesa-grills-southwestern-potato-salad-recipe-1917208).Food and WineIt's no surprise that Steven Raichlen can grill any vegetable you throw at him. The trick, he says, is to figure out how long the vegetable needs to cook and adjust the grilling method accordingly. "Tender vegetables with a high water content should be grilled over direct heat," he says, meaning on the grate right above the coals. "Dense, starchy vegetables, which take longer to cook, require indirect heat. Some, like whole potatoes or onions, I bury directly in the embers." This simple salad gets a burst of Mediterranean flavors from the addition of sweet dried currants, tart capers and salty feta cheese. Healthy Grilling RecipesFood and WineLast summer, I had the good fortune to travel with my partner to Croatia. We spent two weeks traversing the coastline of Croatia, where, in a cinderblock cabin surrounded by olive trees outside the Istrian town of Pula, Croatia, we got a lesson in how to make Croatia’s most prized dish, peka. Peka is the name for both the bell-shaped, domed cooking vessel made of cast iron and the meal that is prepared in it. The process for making peka is ancient and involves placing the pan over a bed of glowing coal embers and scooping more embers on top of the domed lid to create an oven-like environment where meats or seafood and vegetables are slow-roasted inside.Our teacher was Nikola of Eat Istria, and our day began at the market in Pula, where Nikola led me and my partner from stall to stall to collect ingredients. We were asked if we preferred lamb necks or veal chops. Perhaps octopus? We chose lamb, and that meant a stop at the vegetable stand for potatoes, carrots, onions, and garlic to accompany.At the cabin, we prepped the ingredients with minimal fuss, roughly cutting the carrots and onions, leaving the potatoes and garlic cloves whole, and layering them in the base of the dish with the lamb on top so the fat and juices would baste them throughout cooking. We plucked needles from a handful of rosemary sprigs snipped from the yard and doused the whole thing in white wine and a luxurious amount of extra-virgin olive oil that created a heady sauce of sorts in the bottom of the dish.As Nikola built a campfire on the side of a stone wall, he explained that we would wait for the fire to die down and then surround the peka with the residual ashy embers. These small chunks of coal produce just the right amount of heat to slowly cook the meal over the course of an hour or two. Once the embers were ready, we carried the weighty peka from the kitchen to the bed of coals and opened some local wines to while away the afternoon, patiently awaiting our one-pot feast.A waft of scented steam roared from the pot as Nikola lifted the dome to reveal the gloriously browned lamb necks. We peeked in and spied potatoes and carrots that were so dark in spots they were nearly burnt, but in a good way. The olive oil at the bottom was still bubbling and spitting as we gathered around the weathered wood table under a vine-covered pergola.Many of the homes we saw in Croatia had an outdoor fireplace for live-fire cooking—a centerpiece of the home, where meals are still made and families still gather. We spent the next few hours lingering at the table, talking about life in Croatia, politics, food—and most of all, wine. The large peninsula of Istria where our meal took place makes up Croatia’s northern coast; it is known for its gastronomic riches, including some of the best wines in the country. We tasted broody reds made from indigenous grapes like Teran, Refosco, and Borgonja and complex whites made from Malvasia. These regional varieties all matched perfectly with the meal, naturally, and we found the offerings from Piquentum particularly good.That experience inspired me to cook over a fire more often this past year. It makes me feel more connected to the elemental act of preparing food and sharing it with others, and it satisfies the soul the way no modern method can. For convenience, I’ve adapted this recipe to be prepared using a charcoal grill, as well as using your oven. But if you have the time, I encourage you to lean into tradition: build a fire, and settle in for a long, slow roast. It will be an experience neither you nor your guests will soon forget.Food and WineIt’s not the sort of meal you make and serve with a casual shrug: Preparing a whole duck for dinner is an occasion—and a gesture of generosity and serious sentiment. Duck is my dad’s favorite thing to eat and something he rarely splurges on when dining out, so every summer I smoke one for him as his Father’s Day gift (and round out the evening with a couple of great bottles of Pinot Noir).Before I started relying on my trusty PK Grill to fire up dinner multiple times a week, preparing duck at home was a daunting process. I fretted about splattering fat and overcooking and drying out the meat. When I made gumbo, I relied on my local Asian grocery for a roasted duck (something I still recommend in a pinch).But grill-roasting a duck is as easy as a chicken (particularly when you use an instant-read thermometer to gauge doneness), and the deeply flavored results are as satisfying as anything you can get in a restaurant. Because the smoke provides its own seasoning, you don’t need to add much more to the equation. I usually season the bird with a warm, peppery mix of pink and black peppercorns and salt. Before trussing, I insert a shallot and fresh herbs in the cavity (feel free to add garlic or a quartered satsuma to the mix) to perfume the meat, and I coat the skin with a splash of Maggi Seasoning sauce (a trick to enhance the umami flavors).Part of duck’s appeal, of course, is its flavorful fat. So, when I smoke duck over indirect heat I capture the rewards of that slow roast by cooking something else underneath. In this case, a cast-iron skillet of potatoes crisp and become tender under a steady baste of rendering duck fat. Afterwards, I balance the hearty meat-and-potatoes mix with a pile of peppery greens like frisée that have been lightly dressed with red wine vinegar, Dijon mustard, and olive oil. The combination is both rustic and refined, and surprisingly time-efficient—a griller’s version of a one-dish wonder.By the time I carve the gorgeously bronzed bird, my dad and I have certainly enjoyed a glass or two of that Pinot and a couple of hours together on lawn chairs in the driveway, trading memories and favorite stories from my childhood. In that way, my gesture is actually a gift to myself, because smoking a duck provides a hall pass to be still, to appreciate the pleasures of the moment, and to enjoy the wafting aromas of the meal to come.Food.comMy husband's dream meal...cheese topped grilled steak with a side of potatoes, onions and mushrooms. To make this meal an event with a great presentation, while going through the whole process of the recipe, I heat up my largest cast iron pan (12 inches and buttered it to prevent sticking). Once cooked, I mound in the potatoes & mushrooms to keep them warm (careful--hot!). To save time, prep the roasted garlic ahead of time. I listed the cook time for the time it takes to grill a steak. All other time is under prep as these overlap. Note: About the steak. The size of the steak depends on what you can find. If the steak is too large, cut into smaller pieces. Also, seasoning with salt and pepper is fine, but if you want to make it ultimate, use any good marinade or rub. Some suggestions: recipe #370406, recipe #460978, recipe #451015, recipe #197598...thousands of them on food.com. The World Is Your Steak...so to speak.Food52I love grilled chicken on the bone but always worry whether or not it's cooked thoroughly. A number of years ago I began using this method - grill the chicken a bit and then finish it off in the oven. This chicken marinates for a few hours, gets a little char and then finishes off in the oven with roasted redskins..round out the meal with a nice Greek salad.YummlyGreat summer dish I paired with sweet potato fries! Loved the combination of ingredients! Only changes made were more cooking time on the peaches and less cooking time on theJun 1, 2022 · Whole potatoes on the grill is a cooking method that involves grilling unpeeled and intact potatoes until they become tender, smoky, and slightly crispy. This technique results in perfectly cooked potatoes with charred skin that adds a delicious layer of flavor to this humble vegetable.
- Baking Whole Potatoes
- Sliced Potato Packets
- Grilling Potato Wedges Directly on The Grill
- Parboiled First
Baking potatoes on the grillis very easy and requires virtually no intervention. Wrap whole potatoes in aluminum foil to protect them from the intense heat of the grill and to help them cook evenly. Add seasonings to the packets to get the most flavor out of grill-baked potatoes. 1. Start by separating a piece of foil large enough for your potato. ...
Potato slices in packetswill cook much faster than whole potatoes. This method is a good choice when you are grilling meats that will be done quicker. A grilled potato slice should be about 1/4-inch thick (little over 1/2 centimeter). It is best to keep the packets relatively small, so if you need a lot of servings, you might want to wrap up the po...
You can grill potato slices or wedges quickly and easily directly on the grill if you are willing to keep a close eye on them. Your best bet is to cut the potatoes into long thin wedges. This will let them cook faster. You can peel them or leave the skins on. 1. Cut the potato in half lengthwise and then cut each half into 4 to 8 long, thin wedges ...
The fastest way to grill your potatoes is to parboilthem first. 1. Slice the potatoes. 2. Place them in boiling water for about 10 minutes. 3. Drain. 4. Coat the potatoes with your preferred seasonings. 5. Place them on a medium-hot grill, either directly or in packets. They will be cooked in another 5 to 10 minutes.
- Derrick Riches
Aug 28, 2023 · The Best Way to Grill Potatoes. For grilled potatoes with a crispy interior and soft interior we recommend parboiling wedge-cut russet potatoes first, oiling the potatoes and the grill, seasoning them, and then cooking the potatoes directly on the grill, covered, for 5-7 minutes each side.
Jun 9, 2021 · Can I Make Whole Grilled Potatoes? If you’d like to grill whole potatoes instead of potato slices, unless they are very tiny (smaller than a golf ball), you’ll need to precook them first to ensure they become tender. – Rub the potatoes with olive oil and season with salt. Prick all over with a fork.
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May 31, 2024 · Cooking potatoes on the grill is a super simple way to make a deliciously smoky side dish. You can also grill your potatoes before you mix them into a potato salad to add depth and complexity to your dish. And heads up: Grilled potatoes pair just as perfectly with burgers as French fries, but require a lot less elbow grease (and actual grease).
May 9, 2013 · Learn how to grill a whole potato without aluminum foil with these two secrets. Just follow the easy step by step photo instructions.
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May 17, 2022 · Sharing a simple method to make the crispiest grilled potatoes you've ver had + how to meal prep grilled potatoes! Dairy-free, gluten-free, vegan, and meal prep friendly. From Instant Pot baby potatoes , to crockpot potatoes , there are endless ways to cook up this crowd-pleasing side dish!
