Melting Potatoes

Buttery creamy goodness. I could not have been happier with these melting potatoes. So good, so easy, and boy, did I ever eat more than my share. Good thing it was just Anita and me, because I would’ve had to explain where all the potatoes went if we would’ve had company over for dinner.

If you’re normally tempted to put ketchup on your potatoes, don’t. These potatoes are absolutely perfect just as they are.
Melting PotatoesYukon potatoes are the best potatoes by far for making melting potatoes. They are so tender and velveety. They get just a little golden brown crunchy edge to them. Just enough to contrast the tender insides.

Also try my roasted spiral potatoes. They’re pretty and pretty darned good!

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Melting Potatoes

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Side
Cuisine: American
Servings: 4 servings

Ingredients

  • 1 1/2 pound Yukon potatoes peeled, sliced 1/2" thick
  • 4 tablespoons butter melted
  • 1/2 teaspoon dried thyme crushed
  • Kosher salt and freshly ground black pepper to taste
  • 1 cup chicken broth
  • 2 teaspoons minced garlic
  • Freshly grated Parmesan cheese to taste

Instructions

  • Preheat oven to 450 F.
  • Place the potatoes into a large bowl.
  • Add the butter, thyme, salt and pepper and toss to coat.
  • Transfer to a rimmed baking sheet lined with a silicon baking mat or aluminum foil.
  • Bake for 15 minutes. Flip the potatoes and cook another 15 minutes.
  • Add the chicken broth and garlic and stir. Cook another 15 minutes or until golden brown.
  • Remove and serve sprinkled with Parmesan cheese.

Hash Browns on the Cuisinart Griddler

Oh how I do love hash browns. Specially the hash browns that are cooked until crispy on an old flat-top griddle. Nice and golden brown. I don’t have a big diner griddle (yet), but I do have the Cuisinart Griddler, which makes fantastic hash browns. There’s nothing fru-fru about them, just great taste and texture.
Hash Browns on the Cuisinart GriddlerDon’t laugh, but I like to serve my hash browns with butter. Yep, butter. I know that’s not normal. Most folks like ketchup or hot sauce. I always butter potatoes, no matter if they’re roasted, tater tots, or hash browns. I do draw the line at putting butter onto French fries, though.

French toast waffles are another great breakfast item that you can make using your Griddler.

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Hash Browns on the Cuisinart Griddler

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Side
Cuisine: American
Servings: 2 -4 servings
Author: Mike

Ingredients

  • 2 medium Russet potatoes peeled, shredded
  • 1 medium sweet onion shredded
  • 1 teaspoon olive oil
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  • Place the potatoes and onion in a bowl full of cold water. Soak for 5 minutes, drain, and fill again. Soak again for 5 minutes and drain. Continue rinsing and draining until the water no longer turns milky from the potato started.
  • Install the flat cooking plates on your Griddler and open the Griddler flat so you can cook on both plates at once.
  • Set your Griddler Selector to 'Griddle' and the Griddle temperature to 425 F.
  • Note that the top plate seems to not get as hot.
  • Drain potatoes well then toss with the oil, salt and pepper.
  • Divide the potatoes between the Griddler plates and spread out evenly.
  • Do not mess with the potatoes, let them cook for about 20 minutes or until you notice they are starting to turn golden brown on the bottom.Note that the top plate seems to not get as hot so the potatoes there may take longer to cook.
  • Carefully flip the potatoes and cook another 20 minutes or until they are nice and golden brown and are as crispy as you like them.
  • Serve hot with more salt and pepper, ketchup, or whatever you desire.

Grilled Potatoes with Mustard-Garlic Dressing

There aren’t a lot of grilled sides that I prefer just as much as the grilled main dish at a meal. The mustard-garlic dressing on these grilled potatoes really hit a tone for me. Tender, buttery potatoes contrasted with tangy mustard and vinegar. I found the combination to be perfect, and easy to make to boot.
Grilled Potatoes with Mustard-Garlic DressingAnita and I recently ran across The Mustard Man at an event at the Jungle Jim’s market in Fairfield, OH. After sampling each of the mustards I instantly picked up a bottle of each one. They are truly fantastic. Instead of whole grain mustard, I used The Mustard Man’s Simply Peppered mustard in the dressing for these grilled potatoes. The light peppery flavor brought a nice little bite.

Also try my grilled potatoes with chive sauce.

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Grilled Potatoes with Mustard-Garlic Dressing

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side
Cuisine: American
Servings: 6 -8 servings

Ingredients

  • 2 pounds new potatoes all about the same size
  • Kosher salt
  • 3 tablespoons white wine vinegar
  • 2 tablespoons whole-grain mustard
  • 2 cloves garlic minced
  • Freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • Vegetable oil
  • 1/4 cup fresh parsley chopped

Instructions

  • Boil the potatoes in a pot of salted water until just tender. Alternatively, steam the potatoes using a steamer. Drain and let cool slightly.
  • Whisk together the vinegar, mustard and garlic. While still whisking, add the oil until emulsified. Season with salt and pepper.
  • Fire up your grill for medium-high cooking.
  • Toss the potatoes with a little oil. Season with salt and pepper and add to a grill basket. Note: I put the grill basket over a sheet pan so that any excess oil drips off.
  • Place the basket onto the grill and cook for 5-10 minutes, stirring gently, or until the potatoes are done and have a light char.
  • Transfer potatoes to a large bowl and drizzle with the dressing. Toss to coat.
  • Serve garnished with the chopped parsley.

Bacon-Wrapped Mexican Potatoes

Boy, crispy bacon… spicy Mexican chorizo sausage… cheese… I could actually just have these bacon-wrapped Mexican potatoes for dinner. By themselves. Nothing else. Just give me a platter of them and check on me in 15 minutes to see if I need more. They’re like grilled potato skins taken to a whole new level.

Bacon-Wrapped Mexican PotatoesI love the spicy kick from chorizo. But, if you don’t, you can easily change these potatoes up to be a little more mellow by making them Italian-style. Substitute crumbled cooked mild Italian sausage for the chorizo, mozzarella for the queso fresco, and sour cream for the crema. Excellent!

Also try my grilled volcano potatoes.

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Bacon-Wrapped Mexican Potatoes

Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Side
Servings: 20 potatoes

Ingredients

  • 20 small new red potatoes rinsed
  • 1 tablespoon vegetable oil
  • Kosher salt and freshly ground black pepper
  • 8 ounces Mexican chorizo
  • 1/2 cup shredded or crumbled Queso fresco
  • 10 pieces bacon halved
  • Toothpicks
  • Mexican crema or sour cream
  • Fresh chopped green onions or cilantro for garnish

Instructions

  • Preheat your oven to 425 F.
  • Brush potatoes with oil and season with salt and pepper. Place on a foil-lined baking sheet and roast until tender, 20-30 minutes. Remove and let cool.
  • Fire up your grill for indirect cooking (you can also make these in the oven, so keep your oven going if you're going to cook these indoors).
  • Meanwhile, crumble the chorizo into a medium skillet over medium-high heat. Cook until browned. Remove from heat. Note: You want to get the chorizo fairly well crumbled. If you are having trouble doing so, just let the cooked chorizo cool a bit then pulss a few times in a food processor.
  • Cut just enough of the bottom of each potato so that they can stand up straight. Then cut just enough off the top so you can scoop them out. Take a small mellon baller or spoon and spoon out the insides.
  • In a bowl combine the chorizo and cheese and spoon into each potato.
  • Wrap a halved piece of bacon around each potato and secure with a toothpick.
  • Place on the grill over indirect heat and cook until the bacon starts to crisp, about 20 minutes, or bake in the oven at 425 F.
  • Serve topped with a small dollop of Mexican crema or cream cheese and garnish with green onions or cilantro.

Baby Potatoes on the Char-Broil Big Easy

I absolutely love roasted baby potatoes. They taste almost like whipped butter, with a fantastic creamy insides. But my favorite part is that crispy skin that pops when you bite into it. The Char-Broil Big Easy cooks up baby potatoes perfectly, and in no time at all. No pre-boiling is required. Just toss them with some oil, salt and pepper and garlic and into the cooker they go!
Baby Potatoes on the Char-Broil Big EasyAlthough you can cook a few baby potatoes on the rack that comes with the Char-Broil Big Easy, you really want to add a bunk bed basket (or two) so you can cook more at once. If you prefer a potato with a little bit of spicy kick to it try my Fire-Eater potatoes also made on the Big Easy.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!
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Baby Potatoes on the Char-Broil Big Easy

Grab a bunk bed basket or two to be able to cook more potatoes at once..
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Side
Cuisine: American
Servings: 4 servings
Author: Mike

Ingredients

  • 1 pound baby potatoes rinsed, patted dry
  • 2 teaspoons Olive oil
  • Kosher salt and pepper to taste
  • 2 teaspoons garlic minced

Instructions

  • Fire up your Big Easy.
  • Place the potatoes in a medium bowl.
  • Add a splash of oil and toss to coat.
  • Season with salt and pepper. Add garlic and toss to coat.
  • Transfer potatoes to the Big Easy basket and cook until tender, 15-20 minutes. Check for doneness by poking the potatoes with a long skewer.

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Fire-Eater Potatoes on the Char-Broil Big Easy

Baby potatoes have such a wonderful creamy sweetness to them. I love them roasted so the skin gets just a bit crispy. They pop when you bite into them. The Char-Broil Big Easy is the perfect cooker for making a lot of things, and these Fire-Eater potatoes are one of them. Roasted potatoes hit with a nice seasoning mix that brings a little heat to offset the sweetness.
Fire-Eater Potatoes on the Char-Broil Big EasyYou can substitute any rub or seasoning mix you desire, but you might want to shy away from any that contain a lot of sugar which might burn in high heat. These Fire-Eater potatoes do cook quickly since they are smaller, but keep an eye on them if you do use a sweeter spice mix. For a little more mellow (but still super yummy!) potato using the Big Easy, try my roasted baby potatoes.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!
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Fire-Eater Potatoes on the Char-Broil Big Easy

You'll need a Big Easy Cooking Rack fitted with 9" pie pans as shown in the picture above, or you can use a Big Easy Bunk Bed basket lined with foil.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Side
Cuisine: American
Author: Mike

Ingredients

Instructions

  • Fire up your Big Easy.
  • Place the potatoes in a large bowl.
  • Drizzle with just enough oil to lightly coat the potatoes.
  • Add the Fire-Eater seasoning and toss to coat.
  • Add potatoes to your Big Easy and lower into the cooker and cook until tender, 15-20 minutes depending on the size. I use a long bamboo skewer to poke the potatoes to test for doneness.

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Grilled Volcano Potatoes

One thing is for sure when it comes to these grilled volcano potatoes. I double-dog dare you to try and take one off my plate. These little tasty potatoes are packed with everything you dream of, from gooey melted cheese to smokin’ hot jalapenos. All topped with an incredible sour cream sauce that I have since been using to top everything from regular ole baked potatoes to enchiladas.
Grilled Volcano PotatoesThe bacon wrapped around the potatoes crisps up perfectly on the grill. It gets a little help from the barbecue sauce. Don’t like what I stuffed them with? Use anything you want. Ham. Pulled pork. Shredded chicken. You can’t go wrong no matter what you use.

Also try my grilled chorizo potato skins.

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Grilled Volcano Potatoes

Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Side
Cuisine: American
Servings: 6 servings

Ingredients

For the potatoes

  • 6 medium red potatoes rinsed
  • Olive oil
  • Kosher salt freshly ground black pepper
  • 6 slices bacon half cooked (I just toss them in the microwave for a few minutes, but you can also partially cook them when you cook the other 2 slices below)
  • 2 slices bacon cooked, crumbled
  • 1-2 jalapenos seeded, diced
  • 3/4 cup shredded extra sharp cheddar cheese
  • 1/2-1 cup barbecue sauce
  • Sliced green onions for garnish

For the sour cream topping

  • 1 cup sour cream
  • Hot sauce to taste
  • 1 teaspoon smoked paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • Kosher salt and freshly ground black pepper

Instructions

  • Preheat your oven to 400 degrees.
  • Brush the potatoes with olive oil and season with salt and pepper.
  • Place in the oven directly over the rack over a foil-lined baking sheet (to catch any drippings).
  • Bake for 15-20 minutes or until just tender. Remove and let cool.
  • Meanwhile, combine the sauce ingredients and mix well.
  • Cut just a bit off each end of the potatoes so that they stand up straight on one end.
  • Using a small melon baller, scoop out the inside of the potato (from the top flat side). Leave about 1/4" or so of the potato 'walls'.
  • Wrap each potato with a piece of partially cooked bacon and secure with a toothpick.
  • Stuff the potatoes with crumbled cooked bacon, jalapenos, and cheese.
  • Fire up your grill for indirect cooking, 350-400 F.
  • Place potatoes on the grill and grill for about 30 minutes or until the bacon is crispy. Brush with the BBQ sauce every 10 minutes.
  • Serve garnished with the sour cream topping and green onions.

Baked Potatoes on the Char-Broil Big Easy

I rarely eat baked potatoes as a side. Instead, I prefer to cook up a big ole Russet potato, load it up with all of my favorite toppings, and eat it as the main course. They are truly one of my favorite foods. I like my potatoes done perfectly, with a slightly crunch skin. If I’m cooking them indoors, in the oven, I follow the recipe for the Best Baked Potatoes. They always come out fantastic. This time I decided to see if I could get the same great results cooking potatoes on my Char-Broil Big Easy. And boy, did I ever get great results. These potatoes were as great as (if not a bit better than) the potatoes made in the oven. Creamy insides, slightly crunchy skin, just absolutely perfect.
Baked Potatoes on the Char-Broil Big EasyI didn’t want to bury the flavor of these great baked potatoes on the Char-Broil Big Easy, so I topped them simply: a bit of crumbled cooked bacon, a little butter, a dollop of sour cream, cheese, and a few green onions. Perfection. These bakers go great with my Big Easy all-American meatloaf.

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Baked Potatoes on the Char-Broil Big Easy

Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course: Side
Cuisine: American
Author: Mike

Ingredients

  • Russet potatoes
  • Olive oil
  • Kosher salt
  • Your favorite potato toppings

Instructions

  • Fire up your Big Easy.
  • Rinse the potatoes under cold water and brush off any dirt. Dry well with a paper towel.
  • Pierce each potato 4 times with a sharp knife.
  • Lightly brush the potatoes with oil.
  • Sprinkle some salt onto a plate and roll the potatoes in the salt.
  • Place potatoes into the Big Easy cooking basket.
  • Bake until potatoes are done (210 F internal temperature, or tender all the way through when poked with a knife), 40-60 minutes depending on their size. You can also test for doneness by squeezing the potatoes (with potholders on). If they give easily, they are done.
  • Serve with your favorite toppings.