Grilled Lemon Garlic Potatoes Recipes

Steps:

• Bring potatoes and water to cover to a boil in a large Dutch oven over medium high heat, cook 20 to 25 minutes or until tender. Drain and toss with 2 tablespoons olive oil.
• Stir together lemon rind, nest five ingredients and remaining 2 tablespoons olive oil.
• Coat a cold cooking grate with cooking spray and place on grill over medium heat, (350 degrees).
• Place potatoes on cooking grate and grill, covered with grill lid, 5 minutes, turning occasionally.
• Gently toss hot potatoes with lemon mixture.
• Serve immediately or at room temperature.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Place potatoes in a 9x13-inch baking dish and season with garlic, sea salt, and pepper. Pour in water, oil, and lemon juice and mix for a few seconds with a wooden spoon to coat.
• Roast in the preheated oven for 40 minutes. Turn the potatoes and continue to cook until all sides are golden brown, about 25 minutes more.

Steps:

• Prepare a grill for medium heat. Zest 2 tsp. lemon zest off lemon and transfer to a large bowl. Cut off ends, then squeeze 1 Tbsp. lemon juice into bowl with zest. Slice remaining lemon into thin rounds.
• Whisk garlic, salt, paprika, and 3 Tbsp. oil into lemon juice and zest. Add lemon slices, chicken, leeks, bell pepper, and potatoes and toss to coat.
• Brush wires of grill basket with oil, then add chicken mixture. Arrange in an even layer and close basket. Place grill basket on grill, cover, and cook, turning once halfway through, until chicken is fully cooked through and vegetables are lightly charred, 20-25 minutes.
• Transfer chicken mixture to a large bowl, add parsley, and toss to combine.

Steps:

• Preheat grill for high heat.
• Arrange potato slices, separated by onion and butter slices, on a large piece of aluminum foil. Top with garlic, and season with parsley, salt, and pepper. Tightly seal potatoes in the foil.
• Place on the preheated grill, and cook 20 minutes, turning once, or until potatoes are tender.
• Sprinkle potatoes with Cheddar cheese, reseal foil packets, and continue cooking 5 minutes, until cheese is melted.

Steps:

• Place the potatoes in a stockpot and cover with cold water. Bring to a boil, season the water with salt, and cook until almost tender, about 15 minutes. Drain the potatoes, and when cool enough to handle, cut each potato in half.
• Preheat the grill to medium. Add the mayonnaise, garlic, lemon juice, and zest to a blender and blend until smooth. Season with salt and pepper, to taste. Set aside.
• Brush the potatoes with oil on all sides and sprinkle with salt and pepper. Grill, cut side down, until golden brown and just cooked through. Remove the potatoes to a platter. Drizzle the aioli over the potatoes and sprinkle with chopped parsley.

Steps:

• Preheat oven to 400 degrees F.
• Wash and cut the potatoes into quarter wedges. Juice lemons and with a sharp knife peel away the white pith. Cut rind into 1/4-inch strips.
• Combine the lemon rind, half the juice, roasted garlic, rosemary, and oil in a roasting pan. Add the potatoes, mix well, and marinate overnight.
• Preheat a grill.
• Drain the potatoes in a colander reserving the lemon and garlic. Grill the potatoes on the 2 cut sides, just to mark slightly.
• Using the same roasting pan, place the potatoes, lemon rinds, and garlic back in the pan and roast for 12 to 15 minutes, shaking and tossing the pan every 5 minutes.
• Season with salt and pepper, and drizzle remaining lemon juice if desired.

Steps:

• Cut potatoes into small chunks.
• In a bowl, toss the potatoes with oil, garlic, bay leaves, oregano, salt and pepper. Squeeze lemon juice onto the potatoes, then place the rind halves on top. (Can pre-cook potatoes in microwave for about 5 minutes) (May need to add more olive oil)
• Preheat grill. Place potatoes in a small roasting pan or double thickness tin foil pans that have been sprayed with Pam, add the potatoes. Place on grill. Cook until tender, 20 - 30 minutes, stirring so all pieces cook evenly.
• Remove from heat. Remove lemon rind and bay leaves. Add butter and dill and incorporate evenly. Salt and pepper to taste.
• Note: Instead of fresh herbs, you can use 1 tsp dried.

Steps:

• Preheat oven to 400°F.
• Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.
• Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.
• Sprinkle with the fresh oregano and serve at once.
• Variation:
• Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo pepper or crushed red pepper flakes for the black pepper.