Best 4 Grilled Three Potato Medley Recipes
Elevate your culinary experience with a vibrant medley of grilled potatoes, showcasing different varieties for a symphony of flavors and textures. Discover the art of grilling potatoes to perfection, creating tender interiors and slightly charred skins that burst with earthy goodness. Whether you prefer the classic russet potatoes, the waxy fingerlings, or the petite baby potatoes, this guide will unveil the secrets of grilling them to perfection. Learn how to select the right potatoes, marinate them with a tantalizing blend of herbs and spices, and grill them to achieve a smoky, caramelized exterior that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
GRILLED THREE-POTATO MEDLEY
Zesty bottled barbecue sauce deliciously coats tender potatoes, bell pepper and onion.
Provided by Betty Crocker Kitchens
Categories Side Dish
Yield 8
Number Of Ingredients 10
Steps:
- Heat coals or gas grill for direct heat. Place all potato pieces in shallow microwavable dish. Cover with microwavable plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High 8 to 10 minutes, stirring once after 4 minutes, until tender. Cool slightly.
- Meanwhile, mix barbecue sauce, lemon juice, oil, sage and salt in medium bowl. Stir in potatoes, bell pepper and onion. Place in grill basket.
- Cover and grill vegetables 4 to 6 inches from medium heat 10 to 15 minutes, stirring 2 or 3 times, until potatoes are tender and lightly browned.
Nutrition Facts : Calories 150, Carbohydrate 31 g, Cholesterol 0 mg, Fiber 3 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 215 mg
ROASTED POTATO MEDLEY
The trio of potatoes are flavored with olive oil, balsamic vinegar, thyme and garlic. Preparation time is 15 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Provided by Robyn Webb
Categories Side Dish Potato Side Dish Recipes
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a mixing bowl, combine the russet potato, red potato, sweet potato, olive oil, vinegar, thyme, garlic and chicken broth. Toss well to coat.
- Place into casserole dish and roast uncovered for 40 minutes, or until potatoes are tender.
Nutrition Facts : Calories 117.9 calories, Carbohydrate 17.6 g, Fat 4.6 g, Fiber 2.1 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 34.1 mg, Sugar 2.4 g
GRILLED VEGETABLE MEDLEY
Susan Hase of Larsen, Wisconsin shares a hearty potato dish that's her no-fuss favorite. And because everything is wrapped in foil and cooked on the grill cleanup in a snap.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8-10 servings.
Number Of Ingredients 14
Steps:
- Place potatoes and sweet potato on an 18x15-in. piece of heavy-duty foil. Drizzle with half of the garlic, parsley, salt and lemon-pepper. Seal packet tightly. Grill, covered, over indirect medium-hot heat for 20 minutes on each side., Meanwhile, place mushrooms, onion, green pepper, zucchini and summer squash on a 20x18-in. piece of heavy-duty foil. Drizzle with remaining butter; sprinkle with remaining seasonings. Seal packet tightly. Grill, covered, over medium-hot heat for 10 minutes on each side or until the vegetables are crisp-tender., Combine the contents of both packets in a serving bowl; sprinkle with cheese. Serve with sour cream if desired.
Nutrition Facts :
GRILLED CORN MEDLEY
Who knew a store-bought dressing could add so much flavor? This medley tastes delightful with garden-fresh veggies. Feel free to sub in your favorites and let the grill and the dressing do the rest! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine all ingredients; toss to coat. Transfer to a disposable foil pan. Grill, covered, over medium-hot heat for 5 minutes; stir. Grill 3-5 minutes longer or until vegetables are tender.
Nutrition Facts :
Tips:
- Choose the right potatoes: For this recipe, it's best to use a combination of waxy and starchy potatoes. Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape well when grilled, while starchy potatoes, such as Russet or Idaho, become fluffy and tender.
- Cut the potatoes into even-sized pieces: This will help them cook evenly. If the pieces are too small, they'll overcook and become mushy. If they're too large, they'll take too long to cook and may not be cooked through in the center.
- Toss the potatoes in a flavorful marinade: This will help them develop a nice flavor on the grill. You can use a simple olive oil and herb marinade, or you can get more creative with your ingredients.
- Grill the potatoes over medium heat: This will help them cook evenly without burning. If the heat is too high, the potatoes will burn on the outside before they're cooked through in the center.
- Flip the potatoes occasionally: This will help them cook evenly on all sides. If you don't flip them, they'll develop dark spots on the side that's facing the heat.
- Cook the potatoes until they're tender: You can check this by piercing them with a fork. If the fork goes in easily, they're done. If not, continue grilling them for a few more minutes.
Conclusion:
Grilled Three-Potato Medley is a delicious and easy-to-make dish that's perfect for a summer barbecue or potluck. The combination of waxy and starchy potatoes gives the dish a nice variety of textures, and the flavorful marinade adds a delicious depth of flavor. This dish is sure to be a hit with everyone who tries it.
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