Potatoes

Grilled Loaded Potatoes

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Grilled Loaded Potatoes

I love loaded potatoes, but they can be a bit heavy in the summer. Slicing cooked potatoes and grilling them while grilling other items, is a wonderful way to bring loaded potatoes into any summer meal.

Loaded Potatoes Ready to Grill

I pre-cook the potatoes in the microwave for a couple of minutes before slicing and grilling. You’ll want to cool them down a little bit before slicing so you don’t burn yourself. I often cook them the day before and put them in the refrigerator overnight. If I don’t cook them the day before, after microwaving them I put them directly into the refrigerator for about 15 minutes to cool down before  slicing them.

Cook 1 potato per person. When slicing them cut off a little bit from each end so they will stay flat when they are on the grill. The thinner you slice, the more toppings you’ll have versus the potato ratio. Be careful not to slice too thin or they will be hard to keep together when grilling. I find about 1/2 inch thick works the best for me.

Get them ready with the oil and seasonings and have the toppings ready to go.

Grill potatoes over direct heat about 3 to 5 minutes per side. You want them nice and brown and a little crispy. Take them off direct heat and top with what ever toppings you like. I add my chives or green onions after I remove them from the grill.

Try with Smoked Ribs with a Cocoa Dry Rub, Maple Glazed Pork Chops or BBQ Rib Burgers.

Enjoy!

Grilled Loaded Potatoes
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Grilled Loaded Potatoes

Grilling potatoes is a quick, easy way to make a tasty side dish for almost any outdoor grilling adventure. Whether you load them or not is your choice, you will end up with crispy potato slices.
Prep Time10 minutes
Cook Time14 minutes
Resting Time15 minutes
Total Time39 minutes
Course: Potatoes, Side Dish
Cuisine: American
Keyword: Grilled Potatoes, Loaded Potatoes
Servings: 4 people
Calories: 152kcal
Author: Eating With Deb

Equipment

  • Microwave
  • Cutting board and knife
  • Grill or Outdoor Barbeque
  • Small kitchen barbeque style brush

Ingredients

  • 4 each russet potatoes
  • 2 tbsp vegetable oil or canola oil

Seasoning Blend

  • ½ tsp sea salt
  • ½ tsp black pepper
  • ¼ tsp mustard dry
  • 1 tsp oregano
  • 1 tsp rosemary

Toppings

  • ¼ cup sour cream
  • 3 tbsp colby jack cheese or cheddar, shredded
  • 2 tbsp chives or green onions sliced
  • 2 tbsp bacon bits

Instructions

  • Stab the potatoes several times with a fork and cook in the microwave 2 minutes per side. Cool in the refrigerator for at least 15 minutes before slicing (I cook them the day before and put them in the refrigerator overnight).
  • Mix together the dry spices.
  • Slice potatoes ½ - 1 inch thick, cutting off the very ends so they will stay flat. Brush one side with oil and sprinkle with the seasoning blend. Turn slices over and repeat, making sure to get oil around the sides of the potato slices.
  • Grill over medium heat about 3 to 5 minutes per side (3 minutes if they weren’t cooled down overnight). In the last 2 minutes of cooking time, slide the potatoes to a cooler spot on the grill and top with the toppings. I like to smear the sour cream on, then sprinkle on the cheese and bacon bits. Reserve the green onions or chives for after they come off the grill.

Nutrition

Calories: 152kcal | Carbohydrates: 2g | Protein: 4g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 18mg | Sodium: 435mg | Potassium: 58mg | Fiber: 1g | Sugar: 1g | Vitamin A: 276IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 1mg

Dilly Potato Salad with Radishes

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Dilly Potato Salad with Radishes

Summer is a time for lighter, fresher foods; a time to use the barbecue and smoker. Potato salad is a staple when it comes to summer picnics and outdoor barbecue meals.

I like adding different, fresh ingredients from my garden. Radishes add a little zip and crunch to a traditional potato salad.

Dilly Potato Salad Dressing

After you get the potatoes chopped and simmering, mix together the dressing ingredients. You want this ready to add the warm potatoes when they are done cooking.

Potatoes Cooling in Dressing

Once the potatoes are done, but still firm, they will still cook a little bit while cooling in the dressing, drain and immediately mix into the dressing. The warm potatoes will absorb the flavors from the dressing.

Put this in the refrigerator for an hour. Potatoes are a high risk item for food poisoning, so you want to cool them right away.

Dilly Potato Salad Ready to Mix

After about an hour, prepare the rest of the potato salad ingredients and mix into the salad. Put the potato salad back into the refrigerator for another hour or so until cold.

Try serving this with BBQ Rib Burgers.

Enjoy!

Dilly Potato Salad with Radishes
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Dilly Potato Salad with Radishes

Creamy potato salad is a summertime staple for picnics and barbecues. Add in some fresh dill and radishes to enhance a summer favorite.
Prep Time15 minutes
Cook Time8 minutes
Cooling Time2 hours
Total Time2 hours 23 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: Dill, Potato Salad, Potatoes, Radishes, Side Salad
Servings: 6 cups
Calories: 204kcal
Author: Eating With Deb

Equipment

  • 4 to 6 quart sauce pot
  • Cutting board and knife
  • Large bowl and rubber spatula

Ingredients

  • 4 each potatoes red and/or yellow
  • ½ cup dill pickles diced
  • 1 each rib celery diced
  • ½ each red bell pepper diced
  • 8 each red radishes sliced
  • 2 each hard-boiled eggs diced (optional)

Dressing:

  • ¾ cup mayonnaise or plain yogurt or sour cream
  • 1/3 cup Dijon
  • ½ tsp granulated garlic
  • 1 tbsp fresh dill chopped, or 1 tsp dry dill
  • 1 tbsp fresh chives chopped
  • ½ tsp celery seeds
  • ½ tsp sea salt
  • ½ tsp black pepper

Instructions

  • Cut potatoes into bite size pieces. Place in cold water and then bring to a boil. Simmer until fork tender, about 8 to 10 minutes.
  • In the meantime, prepare dressing and veggies. When the potatoes are ready, drain and add to dressing. It will appear that there is a lot of sauce but the warm potatoes will soak up the sauce and absorb the flavor.
  • Place in the refrigerator to cool for about an hour, stirring a couple of times.
  • Stir in the rest of the ingredients.
  • Cool in the refrigerator for another hour before eating.
  • Enjoy!

Notes

Potatoes are a high-risk food; when not cooled right away, potatoes can create a food-borne sickness that you really don’t want to have.

Nutrition

Serving: 1cup | Calories: 204kcal | Carbohydrates: 2g | Protein: 1g | Fat: 22g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 634mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 83IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

Rosemary Roasted Potatoes

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Roasting potatoes is a quick way to prepare a side dish for that rushed, weekday dinner. It doesn’t involve a lot of steps or prep time, and you can season them however you like. I used rosemary on these, but feel free to switch that out with thyme or another favorite flavor. Of course fresh herbs taste better, but not too many of us have them there for everyday use.

Start by cutting your potatoes. I slice them lengthwise in half, then each half into 3 or 4 wedges. If you have time, put them in a bowl of ice water for about 30 minutes. This step isn’t necessary, but with help give you a crispier potato. Either way, as you are slicing them, put them in ice water.

It’s probably time to preheat your oven to 350 degrees.

Drying your potatoes before seasoning and cooking is an important step. This also helps give you a nice, crispy potato. Make sure to drain and dry them really well.

Dry the bowl you had the potatoes in, put them back in the bowl and add the olive oil, rosemary, sea salt, and black pepper. Toss and lay out on a parchment-lined sheet tray. Try to space them out so they aren’t touching (this time around I used red potatoes).

I recommend using fresh herbs for this recipe. 1 teaspoon dry herbs equals 1 tablespoon fresh. However, they are expensive and usually go bad before you can use them up. So, if using dry herbs, make sure to muddle them with a mortar and pestle or crush them up in your hand to release the flavor of the dry herb.

Bake them for 30 minutes, flip them over and return to the oven.

After I bake them for 25 minutes more, I like to push them together on the pan and sprinkle on some Parmesan cheese and return to the oven for another 5 minutes. Of course if there are dairy allergies, just cook for another 30 minutes after flipping them over.

This time around, I served them with my Breaded Pork Bites that I made in my air fryer and some steamed chard.

Whatever you serve them with, I hope you enjoy!

Print Recipe

Rosemary Roasted Potatoes

This is a very easy side dish that can be quickly prepped for small or large groups.
Prep Time15 minutes
Cook Time1 hour
Resting Time30 minutes
Total Time1 hour 45 minutes
Course: Appetizer, Side Dish
Cuisine: American
Keyword: Potatoes, Roasted Potatoes
Servings: 4 people
Calories: 102kcal
Author: Eating With Deb

Equipment

  • Bowl with Ice Water
  • Sheet Pan
  • Cutting board and knife

Ingredients

  • 4 each russet potatoes small to medium
  • 2 tbsp Olive oil
  • 2 tbsp rosemary fresh, chopped
  • Sea salt and black pepper
  • 1/3 cup shredded parmesan optional
  • 1 tbsp fresh chives or parsley, optional

Instructions

  • Clean and then slice potatoes lengthwise into wedges and put them in a bowl filled with ice water. Let sit for 30 minutes, drain and pat dry with a clean towel. Put back into a dry bowl.
  • Preheat oven to 350 degrees.
  • Drizzle in the olive oil over and sprinkle in the rosemary and some salt and pepper – do not add too much salt as the parmesan will add more salty-ness. Toss this to get the potatoes evenly coated and place in a single layer on a parchment-lined sheet pan.
  • Bake for 30 minutes. Turn the potatoes over and bake another 25 minutes. Sprinkle the parmesan over the potatoes and bake another 5 minutes.
  • Remove from the oven and transfer to a serving dish. Sprinkle on the chives or parsley
  • Enjoy!

Nutrition

Calories: 102kcal | Carbohydrates: 1g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 128mg | Potassium: 26mg | Fiber: 1g | Sugar: 1g | Vitamin A: 136IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 1mg