COOKING POTATOES ON GRILL RECIPES
GREEK LEMON POTATOES RECIPE - NYT COOKING
For the dreamiest roasted potatoes — with creamy insides and very crispy outsides — follow this classic Greek method of roasting peeled potatoes in equal parts olive oil, lemon juice and chicken stock. The potatoes soak up the flavorful liquid, allowing the insides to remain tender while the outsides crisp in the oven’s high heat. You can follow the same method for russet potatoes, though the final result will be less moist.
Provided by Ali Slagle
Total Time 1 hours
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 450 degrees. On a rimmed sheet pan, combine the chicken broth, olive oil, lemon juice and kosher salt. Toss the potatoes in the liquid to coat, then arrange the potatoes in an even layer, cut-sides down. Sprinkle the oregano over the potatoes, if using.
- Roast the potatoes, flipping halfway through, until fork-tender, dark brown and crispy on top, 55 to 60 minutes. (If the potatoes are cooked through but not as crispy as you’d like, run them under the broiler for a few minutes.) Sprinkle with flaky salt and black pepper as desired.
HOW TO GRILL ROASTED NEW POTATOES | VEGGIES RECIPES ...
The side dish that goes with almost anything. Super easy, super quick, super tasty.
Provided by Jamie Purviance
Categories Veggies
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Prepare the grill for grilling your roasted new potatoes with direct cooking over medium heat ( 350° to 450°F).
- In a medium bowl combine the oil, rosemary, salt, and pepper. Add the potatoes and stir to coat them evenly. Brush the cooking grates clean. Grill the potatoes over direct medium heat, with the lid closed, until tender and browned on all sides, 15 to 20 minutes, scooping and turning with a wide spatula every 5 minutes or so. Remove your perfectly grilled roasted new potatoes from the grill and transfer them to a serving bowl. Serve warm.
Nutrition Facts : Calories calories
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SMASHED AND FRIED POTATOES RECIPE - NYT COOKING
As enjoyable as pounding the lights out of an innocent garlic clove or olive may be, probably the most satisfying flat food to prepare are these smashed and fried potatoes from Susan Spungen, which draw in part from a technique used to make tostones. You steam baby potatoes until they’re just tender, let them cool enough to be handled, then press them between your palms until they flatten a bit and you hear their skins begin to snap. Next, you heat up some oil in a skillet and fry the potatoes until they’re nice and brown on their flat sides. Each potato is then crisp and caramelized but still moist inside.
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Calories 135 per serving
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Calories 135 per serving
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