21 Amazing Potato Recipes To Fire Your Grill Up For
Despite being able to pull off all these recipes with a foil packet on a grill, you can mix it up depending on the time of year and use a skillet or baking dish.
- Eastern Spice Potatoes and Eggs
- Keep Your Foil Handy
- Wait, We Aren’t Done Yet!
- Summer Hash
- Packet Au Potatoes
- Meat and Taters All Around
- Bountiful Brats
- Don’t Diss the Frozen Side
- Simple Side Potatoes
- Classic Potato Take One
- Classic Potato Take Two
- Sweet, Spicy, and Savory
- Just Add Cheese
- Keep It Sweet
- Keep Those Skewers Handy…
- Sweet BBQ Chicken
- Grill Up a Slice of Sweetness
- Chicken and Herbs Part
- Break Out the Bacon!
- Summer Splash of Color
- Perfectly Presented Potatoes
Whether this ends up on the grill or in the oven, baking these potatoes with eggs and Indian spices is a go to for both breakfast and lunch! Foil packets bring together the best of two favorite foods for an easy cleanup, and as an extra perk: they are also gluten free and paleo friendly.
- 4 cups of sliced golden yellow potatoes (use sweet potato is paleo)
- 1/4 cup olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp minced garlic (dried or fresh)
- 1/2 tsp curry powder seasoning with turmeric
- 1/4 tsp sea salt and black pepper each
- 4 eggs
- optional topping – red pepper/sriracha, etc.
- Preheat oven to 400F.
- Slice your potatoes and toss them with olive oil and your seasonings.
- Place about 1 cup of potatoes in a 8×8 or 9×9 piece of foil (packet or cupped).
- Repeat until you get 4 packets. Place packets on baking tray or straight on oven rack for about 25 -30 minutes until potatoes are tender but not fully cooked.
- Remove tray and place and crack an egg on top of each foil pack.
- Place back in oven for about 10 minutes or until yolks look firm but not overcooked.
- Remove and garnish with any extra spices.
- Place on plate or bowls and enjoy!
- Great with avocado or ranch added.
- Feel free to pack in more veggies when you cook your potatoes. Super easy and fun!
Because with this simple go-to recipe your family will be asking for more! Sausage, shrimp, corn and potatoes round out this cajun dish that has become a staple in my household. In fact, we enjoyed this last night over the grill! Can’t beat a simple meal on the grill after a long day working in the yard!
- 8-12 pieces of corn on the cob (4 full cobs cut in half or in thirds)
- 4 red potatoes, washed and cubed
- 20-30 uncooked shrimp (peeled or not, it’s up to you)
- 1 Lb. smoked sausage, cut into chunks
melted butter (or olive oil), to taste
- 1/2 c. chicken broth (you may not need that much)
- Cajun/Creole seasoning (we like to use Tony Chachere’s brand), to taste
salt and pepper, to taste
- (makes 4 grill packets)
- Heat grill to 400-degrees (you can do this in your oven, too, at the same temp.).
- Evenly distribute corn, potatoes, shrimp, and sausage between 4 heavy-duty foil sheets (appx 12×18 inches each).
- Drizzle melted butter and about 2 Tbsp. chicken broth over each foil packet.
- Season evenly (and generously), to taste with Cajun seasoning and salt and pepper.
- Tightly seal foil packets by folding up the sides over the contents and tightly folding up the ends over the seam.
- Grill 30-40 minutes or until potatoes are tender, flipping once half-way through (be careful opening the packets to check for doneness, the steam inside is VERY hot)!
Seriously, how versatile are these foil packets!? Grill up sliced summer veggies and potatoes with herbed chicken for a savory meal the whole family will love. Toss in some fresh herbs from the garden and a little broth to lock in moisture, and you have a cuisine to rival the best restaurant in town.
- 6-8 boneless skinless chicken thighs OR 4 boneless skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon dried dill
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons oil
- 1-1½ pound potatoes (red or gold potatoes work best in this recipe), thinly sliced (about 2 cups potato slices)
- 1 cup sliced mushrooms
- Stir together seasonings and set aside. Add oil to a bowl along with chicken, potatoes, and mushrooms and toss to coat everything in the oil.
- Lay out 4 12×12 sheets of nonstick foil on a flat surface. Divide chicken, potatoes, and mushrooms between each of the foil sheets. (If using thighs there should be 1-2 per foil sheet, if using breasts there should be 1 per foil sheet) Sprinkle with seasoning mixture.
- Fold foil over the chicken-potato-mushroom mixture and scrunch the ends of the foil together to close off the foil pack.
- Place foil packs on preheated grill and cook for about 10-15 minutes, then flip and cook another 5-7 minutes.
- Check the chicken for doneness, once cooked through, garnish with fresh herbs if desired (such as thyme, rosemary, or oregano) and serve immediately.
Diced potatoes, onions, and sweet corn round out this dish to serve up as a side all summer (and winter) long! Try it on top of a steak or grilled chicken to round your palate out with a little protein- and add a dash of fresh lime for a truly fresh flavor.
- 1 pound red potatoes – diced into 1/2 inch pieces
- 1 medium red onion – diced
- 2-3 ears grilled corn, removed from husks (substitute frozen corn here, thawed and drained)
- 1/2 stick cold butter, diced
- olive oil
- kosher salt
- seasoning (I used Penzey’s Northwoods seasoning)
- Preheat the oven or grill to 450 degrees.
- Place a large piece of tinfoil over a large cookie sheet.
- Place a piece of parchment paper to cover the foil.
- Drizzle with olive oil, then layer 1/2 the potatoes, 1/2 the onion, and 1/2 the corn.
- Sprinkle with seasoning and a little salt. Repeat with the remaining ingredients and drizzle top with a little more olive oil.
- Put the butter cubes on top of the potato/onion mixture being sure to spread them out.
- Cover with another large piece of tinfoil, and crimp the sides to seal it into a large packet. DO NOT PIERCE. You can make individual packets by cutting smaller pieces of tinfoil – just use the same process.
- Cook for 20-30 minutes or until the potatoes start to crisp along the edges but are cooked through throughout. Be careful when you open the packet to check the potatoes…it’s HOT and STEAMY in there! Toss gently before serving and add salt to taste if desired. (This will depend on the seasoning you use.)
No matter which way you say it, potatoes au gratin are SO GOOD. They call for a messy cleanup, but if you line your pan (or just skip the pan), and put a little extra time into organizing your sliced potatoes just right in foil, you’ll have a quick, creamy dish as the perfect side.
- 4 pounds new potatoes, sliced thin or cubed
- 2 cups heavy cream
- 2 shallots, chopped
- 4 cloves garlic, chopped
- 2 teaspoons kosher salt
- 1 tablespoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- 4 oz. Fontina or Gruyere, grated
- So step one is making that cream base! Just combine cream with some garlic, shallot, salt, pepper, thyme, and red pepper flakes.
- Let that mixture simmer over low heat for about 10 minutes and then either mash it up well or pulse it a few times in a food processor to really combine the flavors.
- You could use Russet potatoes or new potatoes. You have two options for these. The classic option is to use a mandolin to slice the potatoes really thin. If you don’t have one, I wouldn’t recommend trying to slice them unless you want to drive yourself crazy.
- Single the potatoes in a few foil packets! I recommend doubling the foil to prevent it from tearing. Ideally, you should get four packets out of this recipe so plan accordingly. Each packet will serve 2 people as a side dish.
- If you don’t have a mandolin, just cube the potatoes into about 1/2-inch pieces. This doesn’t have quite the same look, but the tastes are all there.
- Once your potatoes are prepped in the packets, pour over the cream mixture. Divide it evenly between the packets obviously.
- Cover the packets with a second piece of foil and seal them well. Then grill the potatoes over LOW and indirect heat. If you’re using a gas grill, turn off all the burners except one and then move the packets away from that burner. Basically you are making an oven out of a grill!
- Grill the packets for 20 minutes (grill covered), then rotate them and grill for another 20 minutes. Whatever you do, don’t flip the packets. You’ll make a big mess!
- After 40-45 minutes, the potatoes should be tender and the cream mixture should be thick and delicious. I would test the potatoes to make sure they are done though.
- Then remove the top piece of foil from each packet and add the cheese!
Why not simplify the traditional meatloaf and potatoes into a meatball and tatortot foil? Add in some veggies and a little gravy or ketchup, top with some cheese, and you’ve got a quick meal to fill your belly!
- 1 pkg. (28 oz.) ORE-IDA TATER TOTS
- 1 cup HEINZ Tomato Ketchup
- 1/4 cup A.1. Original Sauce
- 4 cups frozen mixed vegetables (carrots, corn, peas), thawed
- 1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese
- Heat grill to medium heat.
- Place potatoes on 8 large sheets of heavy-duty foil sprayed with cooking spray. Mix ketchup and A.1. until blended; drizzle half evenly over potatoes. Top with mixed vegetables, Perfectly Portioned Meatballs, remaining ketchup mixture and cheddar.
- Fold foil to make 8 packets.
Grill 10 to 15 min. or until heated through. Cut slits in foil to release steam before opening packets.
Bratwurst that is, and best cooked up with onions and potatoes in my opinion. However, on the grill you can have a hard time meshing those flavors together unless you use… yup, you guessed it! Foil packets! Mix up everything in a foil packet with seasonings and a cup of beer, toss in some cornstarch to bind all those juices together, and you’ll never make it any other way again!
- 1 cup lager beer
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cornstarch
- 1 tablespoon finely chopped garlic
- 4 teaspoons Gulden’s® Spicy Brown Mustard
- 1/4 teaspoon ground black pepper
- PAM® Original No-Stick Cooking Spray
- 3 cups thinly sliced red onion
- 2-1/2 cups Alexia® Oven Reds with Olive Oil, Parmesan and Roasted Garlic (2-1/2 cups = about 1/2 bag)
- 1 pkg (19 oz each) pork bratwurst
- Gulden’s® Spicy Brown Mustard and chopped parsley, optional
- Preheat gas grill for medium-high heat. Whisk together beer, Worcestershire sauce, cornstarch, garlic, mustard and pepper in medium bowl; set aside.
- Place five 18×12-inch pieces of heavy aluminum foil on counter. Spray each with cooking spray. Evenly place onion and potatoes on each piece of foil. Pierce bratwursts with fork and place on top of vegetables. Carefully fold edges of foil upward; pour about 1/4 cup beer mixture into each packet. Double fold top and ends of each piece of foil, leaving space for steam to gather.
- Place packets on grate; cover grill. Grill 20 to 25 minutes or until bratswurst is cooked through (160°F) and potatoes are tender. Carefully open packets. Serve with additional mustard and parsley, if desired.
Packets may be baked on shallow pan in 425°F oven 25 to 30 minutes or until brats are cooked through (160°F) and potatoes are tender.
Seriously. Reach for those frozen bags of crinkly fries your kids adore and make them into something the adults can enjoy. Basically toss everything that makes nachos so great (you know, cheese, bacon bits, green onions, sour cream) on top of your BBQ baked fries (in a foil packet!) and go to town!
- 1/2 of a 10 oz. bag of frozen French fries
- 1/4 cup cheddar cheese, shredded
- 2 green onions, chopped
- 1 tablespoon sour cream
- 2 tablespoons bacon bits, or crumbled bacon
- Lay frozen fries on one large piece of foil with the edges crumpled up around the sides.
- Cover with another piece of foil over the top of fries, leaving room for steam at the top.
- Grill on medium high heat with lid down for 20-30 minutes – be sure to turn the foil packet halfway through. After 20-30 minutes, check to see if fries are brown and cooked to desired doneness (I like crispy fries!).
- Add cheese and grill for another few minutes.
- Take off grill and add sour cream, onion, and bacon. Serves about 3-4.
I’m going to just go ahead and mix it all up for you and tell you to use skewers for this one. You can still use foil if you prefer, but if you season and stab these bad boys to cook over the grill you are going to get a full-flavored burst of crispy, ranchy yumminess in every bite. I say alternate them with some fresh veggies, and maybe some sausage and shrimp and let seaside meet the hidden valley.
- 2 pounds baby red potatoes
- 3 tablespoons olive oil (or other oil)
- 1 packet ranch seasoning
- Wash, pat dry, and quarter potatoes (for larger ones you may need to chop into slightly smaller pieces, about 1 inch pieces).
- Place chopped potatoes in a large resealable bag. Drizzle olive oil into the bag, seal, and toss to coat the potatoes.
- Open the bag, sprinkle in half of the ranch seasoning, seal, toss to coat, then repeat with remaining seasoning.
- Thread potatoes on skewers. Grill over low heat for 10-20 minutes (depending on your grill and the size of your potatoes) turning throughout to ensure even cooking. When fork-tender, remove from grill and serve warm with cold ranch dressing if desired.
Growing up if we had potatoes on the grill, this is how they were cooked: sliced up thin with butter, onions, and seasoning to taste, and tossed over the flame until they caramelized. Nothing says summer (or home) quite like this recipe served up with a juicy steak and beer.
- 1 1/2 lb New Red Potatoes
- 1 large Onion
- 1 tbsp Minced Garlic
- 4 tbsp Butter
- 1-2 tbsp Worcestershire Sauce
- 1/8 tsp Cayenne Pepper
- Salt and Pepper to taste
- Slice potatoes and onion into 1/8 – 1/4″ slices.
- Grab a large piece of aluminum foil (large enough to fold over and to be able to roll up edges to make a packet) and lightly spray with non-stick cooking spray. Place potatoes and onion in center of foil
- Top with garlic, butter, Worcestershire and cayenne.campfire potatoes process
- Fold packet over and roll edges to close.
- Place grill over medium heat 30 minutes or until potatoes are tender.
- To cook in the oven, place foil packet in a 350 oven for 35-40 minutes (place a cookie sheet on the rack underneath to catch any possible dripping)
- Canola oil
- 1 (12 ounce) package smoked beef sausage (or your favorite variety), sliced
- 1 white onion, quartered and sliced
- 1 red bell pepper, cored and sliced
- 1 yellow bell pepper, cored and sliced
- 2 cloves garlic, pressed through garlic press
- Black pepper
- 3 ounces (about half a tin) tomato paste
- 1 cup chicken stock
- 4 cups cooked rice
- 1 teapsoon paprika
- 1 tablespoon chopped cilantro
- 1 tablepoon chopped flat-leaf parsley
- Place a large cast-iron skillet (or heavy bottom braising/Dutch oven-style pan) over medium-high to high heat; once the skillet/pan becomes hot, drizzle in about 1 tablespoon of oil, and once that shimmers, add in the sliced sausage, and leave it undisturbed for a couple of moments, in order for it to sear up on that first side; then, stir the sausage so that it can brown on the other sides for a few moments, and with a slotted spoon remove from pan and set aside.
- Add into the skillet/pan the sliced onion, along with the sliced red and yellow bell peppers, and allow those to char and become golden, for about 3-4 minutes; then, add in the garlic and a couple of pinches of salt and pepper, and stir to incorporate.
- Once the garlic becomes aromatic, remove everything from the pan, and set it aside with the sausage.
- Reduce the heat to low, and drizzle in a little more oil (about a tablespoon or so); add in the tomato paste and about ½ cup of the stock and stir or whisk to blend, allowing it to cook for about 15-30 seconds just to cook out the raw flavor and soften it a little bit.
- Add in the rice and sprinkle over the paprika, and stir so that it gets well-coated in the tomato paste/stock.
- Add back into the skillet the sausage and the charred onions and peppers, plus the rest of the stock, and stir to combine everything well.
- Finish by stirring in the chopped cilantro and parsley, and then check to see if any additional salt and pepper is needed (you can even add some red pepper flakes if you like it spicy), and serve.
Warning! This recipe calls for bacon. That’s right. Big ol’ slices of bacon skewered with cubed sweet potatoes and finished off with a spicy sweet rub. Having grilled up this amazing blend of explosive tastes, I’ll lay a wager it will soon be one of your favorites too.
- 2 pounds sweet potatoes, peeled and cut into 1½” chunks
- 1½ tablespoons olive oil
- 1 pound sliced bacon
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon cayenne pepper
- ½ teaspoon crushed red pepper flakes
- Place oven-safe cooking racks on top of a large rimmed baking sheet. Spray with cooking spray. Preheat oven to 375 degrees F.
- Place cut sweet potatoes in a bowl. Drizzle with olive oil and toss to combine. Set aside.
- Without separating bacon slices into individual pieces, cut entire slab of bacon slices into fourths (when laying horizontally in front of you). This is easiest by cutting slab in half and then cutting each of those portions in half again.
- In a small bowl, combine sugars and spices. Pour spiced sugar mixture onto a large, rimmed baking sheet.
- With metal skewer, slide on a chunk of sweet potato, then 1 small piece of bacon (which is ¼th of a bacon slice) that has been folded in half (or smaller if necessary). Make sure to leave a tiny bit of room between each bacon slice and potato chuck to allow even cooking (don’t push them tightly together). Repeat pattern until you have about 7 pieces of sweet potato and 6 pieces of bacon on each skewer.
- Roll each skewer in the spiced sugar mixture. You may want to use your hand to hold some of the spiced sugar to press more of it onto the potatoes and bacon. Tap your skewer gently to remove any excess spiced sugar. Place skewer on top of the the cooling racks on your prepared baking sheet. Repeat with remaining skewers. Discard any remaining spiced sugar.
- Bake skewers for about 30 minutes, or until potatoes are tender and bacon is fully cooked.
In my opinion potatoes and cheese are a match made in heaven. Add in some garlic and sweet onion and you’ve got a mouth-watering concoction your guest will rave over for weeks. The secret is a blend of both cheddar and parmesan (and if you REALLY want to make it special, add in a few tablespoons of Philadelphia to give it that extra cheesy kick!).
- 6 medium baking potatoes, cubed into bite sized pieces
- 1 large white onion, sliced
- 3 tablespoons butter, sliced
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 teaspoon chopped fresh parsley
salt and pepper to taste
- Nature’s Seasoning (or other seasoning blend), to taste
- 1 cup shredded Cheddar cheese
- ½ cup shredded Parmesan
- Pre-heat the grill on high.
- Cut the potatoes into a ¾” dice.
- Toss the potatoes with everything besides the cheese or parsley. Spray a large piece of aluminum foil with cooking spray, and seal all the ingredients in foil pouch.
- Cook for 10 minutes on the grill, toss, and cook for another 10 minutes until the potatoes are tender.
- Open the packet, sprinkle with cheese, reseal, and cook for an additional 5 minutes until the cheese is melted.
Sweet potatoes, although a traditional fall dish, are absolutely amazing on the grill and need to be a bigger part of your summer grilling recipe go to. I’m all about the simplicity of this side: cubed sweet potatoes, butter, garlic cloves, and seasoning to taste round out this foil wrapped recipe perfectly.
- 1/2 tbsp. unsalted butter
- 11/2 tbsp. grape seed oil
- 6 garlic cloves, thinly sliced
- 2 lbs. sweet potatoes, chopped into 1” pieces
- 3/4 tsp. kosher salt
- 1/4 tsp. fresh ground black pepper
- Preheat grill on medium-high heat.
Place butter, oil and garlic in a large microwave safe bowl, and cook on high for 30 seconds, or until butter melts.
- Add potatoes, salt and pepper mixing well.
- Spray a large piece of foil with non-stick spray.
- Add potatoes to the center and fold up tightly.
- Grill for 10 minutes. Turn over and cook for another 10 minutes. If not done, turn over again and cook for another 10 minutes.
…so you can get them through a medley of juicy steak, marinated mushrooms, and crispy baby, white potatoes all seasoned up and grilled to perfection over an open flame. Add a sprig of rosemary for the perfect addition of fresh flavor!
- 1 pound ground pork sausage (or little smoked sausages)
- 1 package softened cream cheese
- 1 cup shredded Parmesan cheese
- 1/2 lb Bacon, sliced into 1/3’s (partially cooked if you want it a little crispier)
- 1 pound large fresh jalapeno peppers, halved lengthwise and seeded
- Brown Sugar (optional)
- Preheat the oven to 425 degrees F (220 C).
- Place the sausage in a skillet over medium heat, cook until evenly brown. Drain grease.
- Mix the sausage, cream cheese, and Parmesan cheese in a large bowl.
- Spoon 1 tablespoon sausage mixture into each jalapeno.
- Wrap each link with Bacon
- Place the stuffed halves in baking dishes. (Sprinkle with Brown Sugar if desired)
- Cook 20 minutes in the preheated oven, until bubbly and lightly browned.
If this isn’t the perfect mesh of southern BBQ flavors then I don’t know what is. BBQ shredded, slow-cooked chicken marries sweet potato – literally – when you stuff your potato with this delectable concoction.
- 2 lbs boneless, skinless chicken thighs or breasts
- ½ cup water or chicken broth
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 cups Smoky Spicy Barbecue Sauce from Get Sauced (you can also substitute the Sweet Barbecue Sauce if you prefer)
For the Sweet Potatoes:
- 5-6 medium sized sweet potatoes or yams
For the Garnish (optional):
- Chopped red onion
- Chopped cilantro
- Preheat your oven to 425 degrees. Scrub your sweet potatoes and pierce the skin a few times with a fork. Place the sweet potatoes on a baking sheet and bake for 30-45 minutes, or until they’re easily pierced with a fork.
- While the potatoes are cooking, let’s make the chicken! Place the chicken and water/broth into your Instant Pot . Sprinkle with the salt & pepper. Press “poultry,” then add 5 minutes to the time so that the chicken will cook for 20 minutes total.
- Once the Instant Pot has finished, carefully release the pressure (use a hot pad and keep your hand away from the steam that escapes) and remove the chicken with a slotted spoon, to let any liquid drain off. **If you don’t have an Instapot simply place the chicken in your slow cooker with 1 cup of water/broth, and then the salt & pepper. Cook on low for 4-6 hours.
- Place the cooked chicken into a medium sized bowl and shred with 2 forks. Mix in the barbecue sauce.
- Remove the potatoes from the oven once they’re cooked through, cut open in the middle, and stuff with the barbecue chicken. These are extra delicious topped with chopped onion, cilantro & avocado, or even my ranch dressing!
Newsflash – sweet potatoes over an open flame just doesn’t get old. Try yet another simple take on this sweet favorite by slicing up your sweet potato, drizzling with oil and grilling right ove rhte hot coals. Top it off with a cilantro and lime dressing to make your tastebuds scream for more.
- 2 pounds sweet potatoes
- 3-4 Tbsp olive oil
- Kosher salt
- 1/4 cup finely chopped fresh cilantro (including tender stems)
- 1 teaspoon of lime zest or lemon zest
- 2 tablespoons of fresh lime or lemon juice
- 1/4 cup olive oil
- Pinch of salt
- Prepare the grill, prep the sweet potatoes: Prepare your grill for hot, direct heat.While the grill is heating up, peel the sweet potatoes and slice lengthwise, or on a diagonal, into 1/4 inch-thick pieces.Coat the sweet potato slices with olive oil and lightly sprinkle with Kosher salt.
- Make cilantro lime dressing: Combine all of the dressing ingredients into a small bowl.
- Grill the sweet potatoes: Once the grill is hot, lay the sweet potato pieces down onto the grill grates. Cover the grill and cook until each side gets some grill marks, between 3-6 minutes for each side, depending on how hot your grill is.
- Toss with dressing: Toss the sweet potatoes in a bowl with the dressing and serve hot.
Grill these bad boys up together right over an open flame, toss with a homemade vinaigrette, and wait for your mouth explode with a fusion of fresh flavors! Pour a glass of white wine and enjoy.
- 8 cloves roasted garlic
- 1/4 cup white wine vinegar
- 2 tablespoons fresh oregano leaves
- 2 tablespoons fresh parsley leaves
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- 3/4 cup olive oil
- 1/4 teaspoon red chili flakes
For the grilled chicken and potatoes:
- 12 fingerling potatoes, scrubbed
- Kosher salt
- Olive oil
- 4 (8-ounce) bone-in chicken breasts
- Freshly ground black pepper
- Fresh oregano sprigs, for garnish
- Fresh parsley sprigs, for garnish
- For the roasted garlic-oregano vinaigrette:
Combine garlic, vinegar, oregano, parsley, honey and salt in a blender and blend until smooth. With the motor running, slowly add the oil and process until emulsified. Stir in the red chile flakes.
- For the grilled chicken and potatoes:
Place potatoes in a medium saucepan, cover with cold water and add 1 tablespoon of salt. Bring to a boil over high heat and cook until a paring knife inserted comes out with some resistance. Do not cook the potatoes all the way through because they will continue cooking on the grill. Drain well and when cool enough to handle, slice in half lengthwise.
- Heat the grill to medium.
- Brush the chicken and potatoes with oil and season with salt and pepper.
- Place the chicken on the grill, skin-side down and grill until golden brown and slightly charred, 6 to 7 minutes. Turn the chicken over and continue grilling until just cooked through, 5 to 6 minutes.
- A few minutes before the chicken has finished cooking, place the potatoes on the grill, cut-side down and cook until lightly golden brown, about 2 minutes.
- Turn over and continue grilling about a minute longer.
- Remove the chicken and potatoes to a platter and immediately drizzle with the roasted garlic-oregano vinaigrette. Let rest 5 minutes before serving.
- Garnish with oregano sprigs and parsley sprigs.
Stick a fork in it and don’t stop until it is gone! Thin sliced potatoes grilled and slathered with ranch with crispy bacon, chives and parsley, and topped with melty cheese? Yes please!
- 1½ lbs of potatoes (I used Yukon gold)
- ⅓ cup Litehouse Ranch dressing
- 4 slices of bacon, cooked and crumbled
- ¼ cup shredded cheddar or colby jack cheese
- 2 tablespoons fresh parsley, chopped finely
- ½ teaspoon salt
- pepper, to taste
- non-stick cooking spray (for greasing)
- Preheat oven to 350 degrees.
- Scrub and slice potatoes. (I use a mandoline for an even slice.)
- Prepare foil. Use heavy duty foil if you have it. Otherwise use a double layer. Cut off a piece large enough to fold over potatoes on all sides. Spray evenly with non-stick cooking spray.
- Mix potatoes with ranch dressing. Layer on foil. Top with bacon, shredded cheese, salt pepper and parsley.
- With heat on medium, grill for about 15 minutes. Flip over and grill for another 15-20 minutes or until potatoes are fork tender.
Baby potatoes grilled up perfectly with a colorful collection of summer squash, zucchini, and bell peppers can’t help but look like a million bucks. Lightly seasoned and garlic added to taste, this is a fresh take on a heavier side that won’t last long in any dinner party setting.
- 1 pound smoked sausage, cut into bite-sized pieces
- 1 tablespoon extra-virgin olive oil
- 1 sweet onion, chopped
- 4 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 pinch crushed red pepper flakes
- 1 bay leaf
- 4 garlic cloves, minced
- 2 cups dried lentils
- 1 28-ounce can crushed tomatoes
- 6 cups reduced-sodium chicken stock or broth
- 1 cup freshly grated parmagiano-reggiano (parmesan)
- juice of 1/4 lemon (or to taste)
- Heat a large dutch oven over medium-high heat. Add sausage and cook, stirring occasionally, until nicely browned. Remove sausage with a slotted spoon and set aside.
- Reduce heat to medium and add the olive oil, onions, celery and carrots to drippings in pan. Cook, stirring occasionally, until onions are soft, about five minutes. Sprinkle in basil, oregano and red pepper flakes, cook one minute. Add garlic, cook one more minute.
- Add lentils, crushed tomatoes, chicken stock and bay leaf, stirring well to combine. Bring to a boil then reduce heat and simmer until lentils are soft, at least another hour.
- When lentils are soft and soup is ready to be served, season to taste with salt and pepper. Stir in parmesan and reserved sausage along with a squeeze of the lemon to brighten up the flavor (to taste). Serve with extra grated parmesan on the side along with a crusty bread.
You might die when you make these. Proverbially of course, but there cannot be a prettier picture painted when you stuff parboiled potatoes with cheese and ham, wrap in bacon, and grill. Topped with a smoky sauce and fresh chives, well… there are no words…my mouth is watering already.
- 4 medium potatoes, washed
- Olive oil
- Salt & pepper
- 8 slices bacon
- 1/2 C chopped ham (or turkey)
- 3/4 C shredded Cheddar cheese
- About 1 C barbecue sauce
- Sliced green onions, for garnish
FOR THE SAUCE:
- 1 C sour cream
- Hot sauce, to taste (any brand is fine)
- 1 teaspoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- Salt & pepper, to taste
- Preheat the oven to 400 degrees. Rub the potatoes with some olive oil and sprinkle on some salt and pepper. Wrap the potatoes in foil and bake for about 20 minutes.
- Meanwhile, mix the sauce ingredients together and chill.
- Preheat your grill to about 350 degrees.
- Unwrap the potatoes (use an oven mitt). Cut a small slice off of the fatter end of the potatoes so that you can stand the potatoes up. Cut a small slice off of the other end.
- Carefully scoop some of the insides out of this end (use an apple corer or a jalapeno corer or a small scoop) to make room to stuff the potatoes.
- Wrap each potato with 2 slices of bacon, using toothpicks to secure the bacon.
- Stand the potatoes on the fat end and stuff the ham and cheese in the potatoes in layers, ending with cheese on top.
- Grill the potatoes over direct heat for about 30-40 minutes, basting with the barbecue sauce every 5-7 minutes, until the potatoes are fork tender and the bacon is cooked.
- Garnish the potatoes with the green onions and serve with the sauce.
What Are You Waiting For?
Seriously head out to your nearest grocery store NOW and pick up a mix of your favorite potato varieties to try out over the grill. Since this is potato harvest season across the country, you can also go to your nearest farmer’s market and pick up a fresh bag – guaranteed there is one with your name on it just waiting for you to come by!
What was your favorite from the list above? Have any you’d like to share? As always, feel free to post below with any questions or comments you have.