Time 1h12m Yield 6 servings Number Of Ingredients 6 Steps:
Preheat oven to 400 degrees F. Wash and cut the potatoes into quarter wedges. Juice lemons and with a sharp knife peel away the white pith. Cut rind into 1/4-inch strips. Combine the lemon rind, half the juice, roasted garlic, rosemary, and oil in a roasting pan. Add the potatoes, mix well, and marinate overnight. Preheat a grill. Drain the potatoes in a colander reserving the lemon and garlic. Grill the potatoes on the 2 cut sides, just to mark slightly. Using the same roasting pan, place the potatoes, lemon rinds, and garlic back in the pan and roast for 12 to 15 minutes, shaking and tossing the pan every 5 minutes. Season with salt and pepper, and drizzle remaining lemon juice if desired.
Time 20m Number Of Ingredients 0 Steps:
Slice 1 1/2 pounds red potatoes 1/2 inch thick; toss with olive oil and lemon-pepper seasoning. Place on a sheet of heavy-duty foil; fold into a packet and crimp to seal. Grill over high heat, flipping once, 15 minutes; season with salt. Mix 1/2 cup sour cream, 1 tablespoon cider vinegar, some chopped chives, a pinch of sugar, and salt and pepper to taste; serve on the side for dipping.
Time 1h Yield 10 servings. Number Of Ingredients 10 Steps:
In a large bowl, combine all ingredients. Divide between 2 pieces of heavy-duty foil (about 18 in. square). Fold foil around potato mixture and crimp edges to seal., Grill, covered, over medium heat until potatoes are tender, 40-45 minutes. Open foil carefully to allow steam to escape.
Time 1h5m Yield 8 Number Of Ingredients 9 Steps:
Preheat the oven to 400 degrees F (204 degrees C). Trim off long edges of the russet potatoes so that they can lay flat. Cut in half lengthwise and rinse in a bowl of cold water to remove excess starch. Pat dry on paper towels. Season generously with black pepper, cayenne, and salt. Coat the bottom of a large baking dish with olive oil. Lay potatoes seasoned-sides down in the dish. Brush tops with more olive oil; season with pepper, cayenne, and salt. Bake in the preheated oven for 20 minutes. Remove and carefully flip potatoes over. Let rest for 10 minutes. Meanwhile, combine broth with lemon zest and juice. Pour mixture over the potatoes. Scrape zest off the tops of the potatoes and back into the broth. Stick oregano sprigs between the potatoes. Season with pepper. Shake the dish lightly to slosh the sauce back and forth. Return potatoes to the oven and roast for 15 minutes. Flip again; continue roasting until very soft and creamy on the inside and crusty on the outside, 10 to 15 minutes more. Flip over once more to serve. Drizzle more olive oil on top; sprinkle with pepper and more oregano.
Time 40m Yield 8 serving(s) Number Of Ingredients 8 Steps:
Bring potatoes and water to cover to a boil in a large Dutch oven over medium high heat, cook 20 to 25 minutes or until tender. Drain and toss with 2 tablespoons olive oil. Stir together lemon rind, nest five ingredients and remaining 2 tablespoons olive oil. Coat a cold cooking grate with cooking spray and place on grill over medium heat, (350 degrees). Place potatoes on cooking grate and grill, covered with grill lid, 5 minutes, turning occasionally. Gently toss hot potatoes with lemon mixture. Serve immediately or at room temperature.
Time 25m Yield 4 Number Of Ingredients 3 Steps:
Preheat an outdoor grill for medium-high heat. Place radishes on a sheet of foil. Sprinkle lemon pepper seasoning over the radishes and scatter butter over the top. Seal the foil into a packet. Place packet on the grill and cook for 10 minutes. Shake packet and grill until radishes are tender, about 8 more minutes.
More about “grilled lemon pepper potatoes recipes”
Time 1h Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
Cut potatoes into small chunks. In a bowl, toss the potatoes with oil, garlic, bay leaves, oregano, salt and pepper. Squeeze lemon juice onto the potatoes, then place the rind halves on top. (Can pre-cook potatoes in microwave for about 5 minutes) (May need to add more olive oil) Preheat grill. Place potatoes in a small roasting pan or double thickness tin foil pans that have been sprayed with Pam, add the potatoes. Place on grill. Cook until tender, 20 - 30 minutes, stirring so all pieces cook evenly. Remove from heat. Remove lemon rind and bay leaves. Add butter and dill and incorporate evenly. Salt and pepper to taste. Note: Instead of fresh herbs, you can use 1 tsp dried.
