It’s getting hot out. That’s when I try to cook every meal outside, from appetizers to desserts and everything in between. I’m always on the lookout for a good tasty side dish that I can throw on the grill, like these grill-roasted herb potatoes. They have a great herb flavor. But to really make them great, they’re cooked with (and topped with) French-fried onions.
You could substitute any herb you have on hand for the thyme, such as rosemary or dill. And though the fried onions could be omitted, they add a great onion flavor along with a nice crunch to compliment the creamy soft potatoes.
Also try my smoke-roasted potatoes and Anita’s favorite, Parmesan broccoli potatoes.
Grill-Roasted Herb Potatoes
Servings 6 -8 servings
- 2 lbs red potatoes equally-sized cut into wedges
- 1 1/3 cups French-fried onions divided (you could leave them out)
- 1/4 cup fresh parsley chopped
- 6 cloves garlic chopped
- 6 sprigs fresh thyme
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 ice cubes
Fire up your grill for indirect cooking.
Tear off a large piece of foil, about 2' long.
Combine all of the ingredients minus 1/3 cup of the French-fried onions in a large bowl.
Pour the bowl contents out onto the center of the foil and fold up the edges to seal it.
Place on your grill over indirect heat and cook 25-30 minutes, rotating the packet once, until the potatoes are tender.
Serve garnished with the remaining French-fried onions.
I was cooking a few Italian sausages and peppers for sandwiches on my Char-Broil Big Easy Oil-Less Fryer the other day, and lo and behold, I had two empty skewers remaining. No point in not using up all available space when grilling (er.. roasting in this case), I say. So I boiled a few red potatoes for a few minutes and carefully skewered them. Into the cooker for about 20 minutes and presto change-o… fantastic, tender, moist roasted red potatoes. Roasted red potatoes on the Char-Broil Big Easy are quick and fantastic!I put just a tad of butter and salt on the finished roasted red potatoes, and sprinkled them with a bit of smoked pepper. They’re great with my Cajun pork tenderloin, also cooked up perfectly on the Char-Broil 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
Roasted Red Potatoes on the Char-Broil Big Easy
- Red potatoes try to use potatoes that are roughly the same size
- Salt pepper and butter, to taste
Fire up your Char-Broil Big Easy. If you don't have one, you can make these potatoes in the oven instead. Just pre-heat your oven to 400 F.
Boil the potatoes for about 10 minutes until you can just slide a toothpick through them. You don't want them too soft or they'll fall apart when skewered.
Remove from water and let cool enough to handle, about 5 minutes.
Gently skewer potatoes (if using a Big Easy, otherwise, just arrange the potatoes on a sheet pan).
Place potatoes in the Big Easy for about 20 minutes, or cook in the oven for 20 minutes.
Remove and add salt, pepper, and butter, to taste.
You could’ve pushed me over with a feather. I thought that no way could these waffled fries be great. Potato flakes aren’t the first thing that come to mind when I think about making fries at home.
Well, I was wrong. These little potato bites are highly addicting, and very… potato-y. And, there’s no deep frying involved. Clean up is a breeze.
It takes about 3 minutes to make the fries. Our little waffle iron can only make 4 at a time, so I kept them warm in the oven’s warming drawer while I made the rest of the batch.
For a little twist on the usual fries, add a pinch of Cajun seasoning to the batter. Or freshly ground black pepper. Whatever suits your fancy.
Servings 2 servings
- 4 tablespoons unsalted butter melted
- 1 cup warm water
- 1/2 teaspoon salt
- 2 cups instant potato flakes
Heat your waffle iron to high. Spray with non-stick spray.
Meanwhile, combine the remaining ingredients in a medium bowl. Let set until thick. Add more water, a little at a time, if the mixture is too thin to stick together.
Working in batches, form a tablespoon of batter into a small ball and place onto the waffle iron. Add as many as you can without crowding them. Close the waffle iron lid and cook 3 minutes or until golden brown and crunchy.
Truth be told, I’d be happy at Thanksgiving or Christmas with just a big ole plate (or bowl… I’d prefer a bowl) of Cajun mashed potatoes topped with roasted turkey gravy, with a side of good ole fashioned dressing. Oh sure, I love (and make) a great turkey. And all the other dishes that make up a big holiday meal, but these potatoes… They are something special. Oh so buttery and creamy, with just a little kick to them… just enough to make them incredible.
These Cajun mashed potatoes are well worth the extra time you might have to spend at the gym after eating them.
Also try my Cajun-style smothered cabbage and Creole roasted potatoes.
Cajun Mashed Potatoes
Servings 8 -10
- 5 pounds Yukon gold potatoes
- 2 sticks unsalted butter
- 1 8 ounce package cream cheese, room temperature
- 1 cup heavy cream can substitute whole milk
- 1 tablespoon Cajun Seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- My outrageously good Holiday make-ahead gravy for serving
Bring a large pot of lightly salted water to a boil.
Add the potatoes. I prefer to not skin or chop my potatoes first. Just throw (er.. lower gently) the entire potatoes into the pot. If you don't like the skins, remove them first.
Boil potatoes until fork tender (test the larger ones), 20-25 minutes.
Remove from heat and drain well.
Return potatoes to the pot (off the heat) and mash with a potato masher (or use a hand-held blender).
Add remaining ingredients and mash until well combined and smooth.
Serve hot with warmed gravy. When reheating (if you have any leftovers), you may have to add a bit more cream (or milk) to get the right consistency.
This grilled new potato packet is the perfect side to make on the grill. Like any packet dish, you just toss a few ingredients onto a piece of thick foil, seal it, and toss it on the grill until done. The potatoes in this packet come out very tasty thanks to sun-dried tomato dressing. I used Newman’s Own Lite Sun Dried Tomato Dressing, but Kraft’s Sun Dried Tomato Dressing would come out fantastic also. In fact, I think any vinaigrette-like dressing would be just fine.
If you love my grilled new potato packet you’ll also want to try my grilled scalloped potatoes.
Grilled New Potato Packet
Servings 4 -6
- 1/2 4-5 pound red new potatoes (use potatoes that are all about the same size), quartered or halved depending on size
- 1/.2 4-5 pound white new potatoes (use potatoes that are all about the same size), quartered or halved on size
- 2 tablespoons water
- 2 teaspoons olive oil
- 2 cloves garlic minced (optional)
- 3 tablespoons sun dried tomato dressing
- 2 tablespoons freshly grated Parmesan cheese
- 1 tablespoon freshly chopped parsley
- Red pepper flake to taste (optional)
- Heavy duty aluminum foil
Heat your grill to medium heat. Or use high heat and set up your grill for indirect cooking.
Tear off a large piece of foil.
Place potatoes in the middle of the foil. Drizzle with the water and oil and add garlic if using.
Seal potatoes, but leave a slight gap at the top (you can just leave the packet open or cut a slit in it with a knife).
Place on grill and cook until the potatoes are tender, 20-30 minutes.
Open packets (be careful of the steam that will escape) and add the remaining ingredients. Toss lightly before serving.
If you follow this blog, you know I love Buffalo chicken wings. And anything that reminds me of Buffalo chicken wings. Such as these Buffalo potato wedges. You can’t possibly find anything easier to make, and they taste just like Buffalo chicken wings.
I baked the potato wedges, but you could deep fry them also. You could probably also get away with using pre-cooked baked fries. Just toss them in some sauce before serving. Instead of ketchup, serve your Buffalo potato wedges with Ranch for dipping. Or even blue cheese dressing. I don’t think I’d go so far as to add celery and carrot sticks, though.
Also try my bacon-wrapped sweet potato bites.
Buffalo Potato Wedges
Servings 5 -6
Preheat your oven to 425 F.
Line a large baking sheet with aluminum foil.
Clean each potato and dry well with a paper towel.
Cut potatoes into wedges (the smaller you cut them, the crispier they'll get). Try to make them all about the same size so they cook in the same time.
Place wedges into a large bowl and drizzle with the oil. Toss to coat well.
Transfer potatoes to the baking sheet. Spread them out so they do not overlap or touch.
Bake potatoes for 30 minutes.
Flip each wedge over and bake another 20 minutes until nice and crunchy and golden brown.
Meanwhile, warm the wing sauce in a small sauce pan.
Transfer cooked wings to a large bowl and drizzle with the wing sauce. Toss to coat.
Serve immediately (or the potatoes will get soggy) with Ranch dressing for dipping.
Usually, a quick grilled dinner at our house consists of some burgers or dogs, with a side and a salad. But sometimes, I like to throw together a just-as-easy meal-in-a-packet, like these grilled kielbasa dinner packets. Everything’s in there. Just assemble (you can put them together the night before) and toss onto a grill over medium heat until the vegetables are tender. Adding rosemary really takes this from a rather mundane dish to something a little more special. Next time, though, I’m adding chopped bell pepper or poblano for a little crunch.
If you’re looking to cook up a great breakfast in a packet try my lumberjack breakfast packets.
Grilled Kielbasa Dinner Packets
Servings 3 -4
- 1 pound cooked kielbasa cut into 1/2" - 1" thick slices
- 4 medium red potatoes chopped into 1" pieces
- 1 medium yellow onion sliced
- 1 large green bell pepper chopped (optional)
- 1 tablespoon olive oil
- Salt and pepper
- 1 tablespoon fresh rosemary roughly chopped (or use 1 teaspoon dried rosemary, crushed)
- Heavy duty aluminum foil
Fire up your grill for medium-heat (350 F) grilling.
Tear off a large sheet of foil.
Place sausage, potatoes, bell pepper (if using) and onion in center of foil.
Drizzle with oi and sprinkle with salt, pepper, and rosemary.
Fold up the edges of the packet and seal.
Place onto grill and cook 30 minutes or so until the potatoes are tender.
Be careful opening the packets as hot steam will get trapped inside.
These chorizo fried potatoes are so good you almost don’t need anything else with them. I had a batch with breakfast, but you can also use them in tacos or tortillas – just add a little shredded cheese!
I love Mexican chorizo. Quite often I mix it half-and-half with ground beef for a more kicked-up dish than using just plain ole beef.
When I first started cooking I kept running into recipes that called for chorizo, but they didn’t say which kind. Now it’s obvious to me, but there’s a mighty big difference between Mexican chorizo (a spicy ground meat mixture) and Spanish chorizo (a dried, salami-like spicy meat). I love them both, though.
Chorizo Fried Potatoes
Great as a side or on tacos or tortillas.
Servings 4 -6
- 1 pound Mexican chorizo
- 1 small white onion diced
- 1 pound red potatoes cut into 1/4" dice
Bring a large pot of salted water to a boil. Add the potatoes and boil until starting to get tender. Remove and drain.
Crumble the chorizo into a large skillet over medium-high heat. Cook until browned.
Remove all but 1 tablespoon of the chorizo drippings. Add in the onion and potatoes and cook until the onions are tender and the potatoes are starting to brown (I like mine with crispy edges).
Add the chorizo back to the skillet. Season with salt and pepper to taste. Serve.
I could probably eat andouille sausage all day long. I just love that great smoky, garlicky, oniony flavor. And it has a great texture. Not mushy. Sometimes andouille is a little hard to find here, so I end up substituting smoked sausage or even kielbasa. That’s ok, because no matter what sausage you use in these Creole roasted potatoes, it’s going to come out fantastic.
These Creole roasted potatoes are a fantastically easy dish, with a nice kicked-up flavor. Dice the sausage when serving as a side, or cut it into rounds for a great main dish.
Also try my Cajun mashed potatoes.
Creole Roasted Potatoes
Servings 6 -8
- 2 pounds Russet potatoes cubed
- 12 ounces andouille sausage sliced
- 1/2 cup green bell pepper chopped
- 1/2 cup white onion chopped
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 tablespoon Cajun seasoning I used my homemade seasoning
- 1 tablespoon garlic powder
- 1 teaspoon freshly ground black pepper
Preheat oven to 400 F.
Place all ingredients into a large bowl and gently toss to mix and coat well.
Pour mixture into a roasting pan and roast for 45 minutes to 1 hour until the potatoes are soften and golden, stirring every 15 minutes.
Fingerling potatoes are a great thing. They have such great potato taste. I try to substitute them for “regular” potatoes whenever I can just to get that extra potato punch. This time I decided to make homefries (that I usually make with russets) with fingerling potatoes instead and boy was I ever happy with the difference!
This recipe for homefries really lets that fingerling potato flavor shine. Also try my spicy home fries.
- 1 pound fingerling potatoes
- Kosher salt
- 2 tablespoons olive oil
- 1 medium white onion diced
- Red pepper flakes
- 3 tablespoons fresh parsley leaves chopped
Bring a medium pot of well-salted water to a boil. Add the potatoes and cook until they are just fork-tender. Drain and allow the potatoes to cool.
Smash potatoes flat with the palm of your hand or the bottom of a small bowl.
Add oil to a large saute pan over medium-high heat.
Add onions. Season with salt and add a pinch or two of red pepper flakes. Saute 7-8 minutes or until the onions are just starting to soften.
Add the potatoes to the pan, toss with the onions, and flatten them out to cover the bottom of the pan.
Let the potatoes cook for a few minutes then flip and again flatten out. Repeat this process until the potatoes get a bit of a crust on them and begin to turn golden brown.
Serve garnished with parsley.