Serves 4-6
2 pounds baby red skinned potatoes
Vegetable oil, for coating
Salt and pepper, for sprinkling
1 red onion, sliced into ½ inch slices
½ cup olive oil
2 tbsp. whole grain mustard
3 tbsp. apple cider vinegar
2 tbsp. honey
1 ½ tsp. salt
½ tsp. pepper
2 tbsp. parsley, chopped
½ cup dill, chopped
3 green onions, chopped
2 tbsp. chives, minced
In a large pot place potatoes and cover with cold water anda large handful of salt. Bring to a boil and turn down to a simmer for 7minutes. Drain and let cool. Once cool enough to handle cut in half and drizzlewith vegetable oil and a sprinkling of salt and pepper. Preheat your grill to medium high heat (400°-425°). Clean and oilthe grates. While grill is preheating make your dressing. In a bowlcombine the oil, mustard, vinegar, honey, salt and pepper. Whisk and set aside. In a separate bowl combine all of the herbs. Set aside. Grill the onion slices about 5 minutes per side untilcharred and slightly softened. While the onions are grilling, grill the potatoes cut sidedown for 4-5 minutes. Flip and cook another 3 minutes. Transfer to a large bowland add the herbs. Stir to combine. Remove the grilled onions and roughly chop. Add to thegrilled potatoes and herbs. Add half of the dressing, mix well without breakingup the potatoes too much. Taste for flavor adding more dressing if needed bythe tablespoon. Serve warm or room temperature..

Original recipe makes 15 servings
15 small new potatoes
5 slices bacon, cut into thirds
1 (1 ounce) package ranch dressing mix
Preheat an outdoor grill for low heat, and lightly oil the grate. Wrap each potato with a piece of bacon and secure with a toothpick. Sprinkle the potatoes with the powdered ranch dressing mix. Place the wrapped potatoes on the grill, turning the potatoes several times to allow the bacon to cook on all sides. The potatoes will be done when the bacon is nice and crispy, about 20 to 25 minutes.

7 red potatoes, washed and cut in half
2-3 tablespoons butter
6 tablespoons shredded parmesan cheese
garlic powder
sea salt
freshly cracked pepper
Preheat oven to 400F. Melt butter in the bottom of a 9×13 glass pan. Sprinkle parmesan cheese and seasonings over butter. Place potatoes cut side down and sprinkle more seasonings on top of potatoes.
Bake for 40-45 minutes or until cooked through. Allow to cool in the pan for 5 minutes before serving.

2 pounds red potatoes, quartered
1/4 cup butter, melted
2 teaspoons minced garlic
1 teaspoon salt
1 lemon, juiced
1 tablespoon grated Parmesan cheese
Preheat oven to 350 degrees. Place potatoes in an 8x8 inch baking dish. In small bowl combine melted butter, garlic, salt and lemon juice; pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes. Bake covered, in preheated oven for 30 minutes. Uncover and bake an additional 10 minutes, or until golden brown.

4 large red skin potatoes, cut into wedges (about 2 pounds)
1 1/2 teaspoons dried rosemary leaves
1 teaspoon garlic powder
2 tablespoons soft margarine spread (40% or more oil), melted
In large bowl, toss potatoes with rosemary and garlic. On lightly greased baking pan , arrange potatoes in single layer; drizzle with margarine. Broil 4-inches from heat source for 25 to 30 minutes or until tender, turning potatoes over once

2 pounds (about 4 medium) red potatoes, scrubbed
2 tablespoons olive oil
1 1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 tablespoon minced fresh rosemary (optional)
 Set rack in the middle of the oven and preheat to 400°F. Line a baking sheet with tin foil and spray with cooking spray. Cut potatoes in half lengthwise. Cut each half in lengthwise again. Cut each quarter into slices, from 1/2-inch to 3/4-inch in width. In a medium bowl, combine potatoes, olive oil, salt, pepper, and rosemary if using. Stir thoroughly to combine. Pour on to baking sheet in a single layer, making sure to spread potatoes out so they roast and don’t steam. Cook 20 minutes. Stir potatoes. Cook an additional 15-20 minutes, until sides are browned. Remove and serve hot.

No comments: