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Grilled Potatoes Make for a Crowd Pleaser

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Cookout Potatoes
Grilled Yellow Potato Planks
Grilled Potato Kabobs with Lemon Herb Drizzle

(Family Features) Cookouts provide the perfect opportunity to gather friends and family in the backyard for quality time to celebrate the season. When hosting, look to delicious, wholesome ingredients and recipes everyone will love. One great go-to food that never disappoints is the Wisconsin potato, and with five varieties to choose from, these hearty vegetables are easy to add to all your favorite dishes.

Get the facts about potatoes:

Wisconsin potatoes offer a variety of health benefits. In fact, one medium potato (5.3 ounces with skin) contains:

  • Only 110 calories, zero fat and no gluten
  • 45 percent of the daily value for vitamin C, 10 percent of B6 and 8 percent of fiber
  • As much or more potassium (620mg) as spinach, broccoli or a banana

Find more health information, as well as recipes and purchasing and preparation tips, at www.EatWisconsinPotatoes.com.

Know your varieties

There are five different types of Wisconsin potatoes. Use this guide to purchase the right potato for your favorite dishes:

  • Russet - Best used for baked dishes, or when making French fries or mashed potatoes; available year-round.

  • Round white - Great for casseroles, gratins, soups, salads or roasted; available year-round.

  • Round red - Best boiled, steamed, roasted or served in salads; available late summer to early fall.

  • Yellow flesh - Can be baked, mashed or roasted; available from late summer to early spring.

  • Blue and purple - Great for baked dishes, microwaved or steamed; available in the fall.

Cookout Potatoes

Ingredients
  • Non-stick cooking spray
  • 1 medium onion, halved and thinly sliced
  • 1 1/2 pounds Yukon gold potatoes, very thinly sliced
  • 1 1/3 cups shredded low-fat sharp cheddar cheese
  • 1/3 cup real bacon bits
  • 1/3 cup chopped bell pepper (any color)
  • 1/2 teaspoon garlic salt

Preparation
    1. Spray 9 x 9 x 2-inch foil pan liberally with nonstick cooking spray.
    2. Place half the onions, potatoes, cheese, bacon bits, bell pepper and garlic salt in pan. Repeat layers.
    3. Cover tightly with foil; grill over medium heat for 1 hour, rotating pan occasionally to avoid hot spots.

Preparation Time
30 minutes

Grill Time
60 minutes

Calories: 140g     Total Fat: 2.5g
Cholesterol: 10mg     Protein: 10g
Carbohydrates:     Sodium: 370mg

Serves
Servings 8

Grilled Yellow Potato Planks

Ingredients
  • 3 tablespoons olive oil
  • 1 clove garlic, minced
  • 2 teaspoons finely chopped fresh rosemary leaves
  • 1/2 teaspoon salt
  • 1 1/2 pounds (about 4) unpeeled yellow potatoes, cut into 1/2-inch-thick slices

Preparation
    1. Preheat grill.
    2. Combine oil, garlic, rosemary and salt in dish. Add potato slices and turn until well coated.
    3. Grill potatoes for 8 minutes or until soft. Turn and continue grilling 10 minutes longer or until cooked through.
    4. Remove from grill and serve.

Preparation Time
15 minutes

Grill Time
20 minutes

Calories: 280g     Total Fat: 11g
Cholesterol: 0mg     Protein: 4g
Carbohydrates:     Sodium: 310mg

Serves
Servings 4

Grilled Potato Kabobs with Lemon Herb Drizzle

Ingredients
Lemon-Herb Drizzle
  • 1/4 cup extra virgin olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons chopped fresh herbs (such as basil, rosemary, marjoram and sage)
  • 1/2 teaspoon sea salt, or to taste
  • Juice of 1 fresh lemon
  • Freshly ground black pepper to taste
Potato Kabobs
  • 1 pound russet potatoes, scrubbed
  • 1 (12 ounce) package precooked chicken sausage,
  • sliced 1/4-inch-thick on the diagonal
  • 2 ears fresh corn, cut into 1-inch pieces
  • 1 zucchini, sliced 1/4-inch-thick on the diagonal

Preparation
    1. Heat olive oil in small saucepan until very hot; remove from heat and stir in garlic. Let cool, then stir in herbs, salt, lemon juice and pepper; set aside.
    2. Place potatoes in medium microwave-safe bowl and cover with lid or plastic wrap. If using plastic wrap, make sure plastic wrap is not touching any ingredients and poke one small hole in cover to vent.
    3. Microwave on high for 10 to 12 minutes or until potatoes are tender (cooking time may vary depending on microwave). Use oven mitts to carefully remove from microwave.
    4. When cool enough to handle, cut into large chunks. Thread potatoes, sausage and vegetables on skewers. Grill over medium-high heat for about 10 minutes, turning frequently and brushing with a little of herb mixture during the last few minutes of cooking. Remove from grill and place on platter; drizzle with remaining herb mixture.

Preparation Time
20 minutes

Grill Time
10 minutes

Calories: 340g     Total Fat: 18g
Cholesterol: 55mg     Protein: 15g
Carbohydrates:     Sodium: 680mg

Serves
Servings 6

SOURCE: Wisconsin Potato & Vegetable Growers


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