Grilled Herb Potatoes
Profil:
How to grill herb potatoes.
This is a quite simple recipe for how to make marinade for herb potatoes with dill, onions, leeks olive oil, honey and chili.
herb potatoes tastes great when marinated.
Get all steps about grill herbed potatoes here. How to make Grilled Potatoes With Herbs- Foil Wrapped.
This Grilled Herb Potatoes has deliciously smoky flavor and the right amount of crispness.
Grilling potatoes in a foil with a pouch of herbed potatoes is very simple and it is flavorful and delicious.
Ingredients in Grilled herb potatoes
| ⁞⁞⁞Grill Herb Potatoes⁞⁞⁞ | |
| Fresh Potatoes | 600 g |
| Rosemary (fresh) | 10 g |
| Oregano (fresh) | 10 g |
| Lemon Balm (fresh) | 10 g |
| Parsley (fresh) | 10 g |
| Fresh Onion | 1 |
| Cloves Carlic | 2 |
| Red Chili Pepper | 1 |
| Lemon | 1 |
| Olive Oil (red one) | 2 tablespoons |
| Salt flakes | 2 tbsp |
| Black pepper (ground) | 2 tsp |
| Butter | 50 g |
| Foil | 8 sheets |
| ⁞⁞⁞Grilling⁞⁞⁞ | |
| A hefty bunch fresh mint or other fresh spice | 1 bunch each |
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Cooking
Portions: 4
1-2 hours
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Recipe Herb Grilled herb potatoes
- Grill Herb Potatoes
- Peel and precook potatoes for 5 minutes in salted water.
- Drain and let the potatoes drain.
- Finely chop the onion, garlic and chile.
- Chop the herbs.
- Rinse the lemon thoroughly in lukewarm water and grate the peel.
- Mix together the herbs with onions, garlic, chilli and lemon peel.
- Add olive oil, sea salt and pepper.
- Mix the potatoes with herb mixture.
- Tear off eight sheets of foil about 30 cm in circumference. There needs to be two layers of foil on the bottom.
- Wrap the potatoes and other ingredients in foliépaket and click the butter and seal the edges carefully.
- Place your foil packages with potatoes on the side of the grill where it is not as hot. Close it almost completely.
- Roast the potatoes in about 20-30 minutes. Be careful when you open the package - it comes hot steam out.
- Feel it with a fork, if the potato is soft.
- Shake and serve. That's all.
- Prepare during meantime
- Light the grill.
- Soak fresh mint or other fresh spice in water about 20 minutes.
- Take the fish and let it reach room temperature and drain.
- Break or cut the lower part of the asparagus.
- Rinse and clean the spring onions. Share the lemons in half.
- Touch and rub the vegetables with olive oil, salt and pepper.
- Grilling:
- Let charcoal burn down to an ashen embers.
- Add soaked fresh mint or other fresh spice directly above the coals.
- Grill herb potatoes skin side down.
- On the lid and let the grill for about 3 to 5 minutes on each side.