Grilled Red Potatoes
User Reviews
5
Grilled Red Potatoes
Description
This recipe begins with washing and cutting red potatoes into bite-size pieces, then partially cooking them in a microwave or by boiling until fork tender. This step shortens the grilling time later. After seasoning with chopped rosemary, sliced garlic, salt, and pepper, the potatoes are placed on a heavy-duty aluminum foil sheet with sliced onion and butter cubes. The foil is folded and sealed to create a packet.
The foil packet is cooked on a medium-high grill for 25-30 minutes, turning occasionally, until the potatoes are tender and develop a golden-brown hue. The foil packets keep the potatoes moist and allow the butter and herbs to permeate the potatoes during grilling. The texture is tender yet slightly firm with aromatic garlic and rosemary notes, complemented by the richness of melted butter.
These grilled red potatoes serve well as a warm side dish and can be accompanied by sour cream, ranch, or fresh parsley garnish. They offer a flavorful addition to outdoor meals and barbecues.
For best results, use heavy-duty foil to avoid leaks and consider adding other vegetables if desired. Potatoes can also be threaded onto skewers and grilled indirectly, but soaking wooden skewers is recommended to prevent burning. Additionally, this recipe can be adapted for oven baking at 400°F for about 30 minutes.
Ingredients
- 3 pounds potato red
- 1 small onion sliced
- ¼ cup butter cubed, more to taste
- 3-4 cloves garlic sliced
- 2 teaspoons rosemary chopped, or ½ teaspoon dried and slightly crushed, fresh
- salt to taste
- black pepper to taste
Instructions
- Wash potatoes and cut into bite size pieces. Place in a microwave safe bowl and cover tightly with plastic wrap. Microwave for 3-4 minutes or just until fork tender.
- Preheat grill to medium-high heat.
- Add seasonings to the potatoes. Toss to coat.
- Lay out a sheet of heavy duty aluminum foil approximately 2 feet in length. Spray with cooking spray.
- Add the potatoes, onions & garlic on one half of the foil and top with butter. Fold the other half of the foil over top. Roll the edges of the foil on all sides to create a tight seal.
- Place the potatoes on the grill and cook 25-30 minutes, turning occasionally. Cook until the potatoes are tender and golden brown.
- Serve warm with sour cream or desired toppings.
Notes
- Partially cook potatoes in the microwave or boil until fork tender to reduce grilling time.
- Use heavy-duty aluminum foil to prevent leaks and ensure even cooking in foil packets.
- Additional vegetables can be included in the foil packet for variety.
- Potatoes may also be skewered and cooked directly on the grill over indirect heat; if using wooden skewers, soak for 30 minutes prior to grilling.
- This recipe can be baked in a 400°F oven for about 30 minutes as an alternative to grilling.
- Garnish grilled potatoes with fresh parsley and serve with sour cream or homemade ranch dressing for dipping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224 | 11% |
| Carbohydrates | 42g | 14% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 15mg | 1% |
| Potassium | 982mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin C | 46mg | 51% |
| Calcium | 31mg | 3% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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