Category Archives: Side Dishes

Grilled Potatoes with a Twist

Summer grilling season is in full swing. Mostly, I think it is too hot to cook (even with the air conditioning on), but I can usually motivate myself to grill any time. We got a lot of potatoes in our box this week, and also a lot of limes, so I decided to combine the two and try a different twist on my basic grilled potato recipe.

Grilled Potatoes with a Twist

These are really easy to make, and clean up is a breeze! These turned out really nice.

Grilled Potatoes with a Twist
Recipe type: Side
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Serves: 4
 
Ingredients
  • 1 pound thin skinned potatoes, cubed
  • 2 tablespoons olive oil
  • seasoned salt to taste
  • Juice of 1 lime
Instructions
  1. Preheat grill to medium.
  2. Cut a piece of foil about 5 feet long. Fold in half. Spray with non-stick cooking spray.
  3. Place cubed potatoes on prepared foil. Drizzle with oil, season with seasoned salt. Toss to combine. (I did this right on the foil.) Drugstore wrap the foil.
  4. Grill over medium heat for 30 minutes, turning halfway through.
  5. Remove potatoes from the foil. Drizzle lime juice over the potatoes. Toss to combine.

 

Spicy Japanese Sweet Turnips

I was looking forward to getting Japanese sweet turnips in our last box. I had a grand plan for a stir fry using the turnip and greens. Unfortunately, Skarsgard Farms had other ideas, and we only got the turnips. So, I needed a plan B.

Spicy Japanese Sweet Turnips

OK, so this didn’t photograph very well. They tasted pretty good, though. Pairing a spicy herb with a sweet vegetable often works well.

Spicy Japanese Sweet Turnips
Recipe type: Side
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Serves: 2-4
 
Ingredients
  • 1 bunch Japanese sweet turnips
  • 2 tablespoons olive oil
  • cayenne pepper and salt to taste (not too much!)
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut turnips into bite sized pieces. Toss with oil and seasonings. Pour onto a shallow baking pan.
  3. Roast turnips for 20 minutes, turning half way through.

 

Grilled Cauliflower

Cauliflower season is here. Not one of my favorite vegetables growing up, I do enjoy eating it now. I usually roast it. Since we were firing up the grill, I decided to try grilling it in a packet instead.

Packet Grilled Cauliflower

This was a great accompaniment to our grilled chicken.

Packet Grilled Cauliflower
Recipe type: Side
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Serves: 4
 
Ingredients
  • 1 head cauliflower florets
  • 3 cloves garlic, minced
  • 1 tablespoon fresh basil leaves
  • ¼ cup olive oil
Instructions
  1. Preheat grill.
  2. Tear a 5 foot piece of wide heavy duty aluminum foil, fold in half.
  3. Place cauliflower and garlic on foil. Sprinkle with basil. Pour oil over all.
  4. Grill over medium heat for 15-20 minutes, turning once.

 

Variations on a Potato Theme-Part 2

Continuing my two part series of variations on my Mom’s grilled potato recipe, today I’m sharing a spicy version of the basic recipe. My husband and I liked these potatoes, but it would not have been a hit with my Mom. They are spicy! Of coarse, you can cut the heat by cutting back on the spice.

Cajun Grilled Potatoes

I served these with hamburgers. It was almost as though we were in our favorite burger joint!

Cajun Grilled Potatoes
Recipe type: Side
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Serves: 6
 
Ingredients
  • ¼ cup olive oil
  • 1 teaspoon Cajun seasoning
  • 2 pounds red potatoes, cut in chunks
Instructions
  1. Preheat grill. Cut a piece of heavy duty, wide aluminum foil 5 feet long and fold in half. Spray one side with non-stick cooking spray.
  2. Combine oil and Cajun seasoning.
  3. Place potatoes in a large bowl. Toss with oil and seasoning mixture.
  4. Pour potatoes onto prepared foil. Wrap drugstore style.
  5. Grill for 30 minutes, turning halfway through cooking.

 

Variations on a Potato Theme, Part 1

I’ve been sharing variations of my Mom’s grilled potatoes over the years. I recently found myself over run with potatoes; and, given the hot weather we’ve been having, I’ve been grilling a lot more. So, over the next couple of posts, I’m going to share a couple of variations on my Mom’s original recipe.

Grilled Potatoes and Peppers

You could use any color pepper for this recipe; I used the orange one we got in our box this week.

Grilled Potatoes and Peppers
Recipe type: Side
Prep time: 
Cook time: 
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Serves: 6
 
Ingredients
  • 2 pounds potatoes, thinly sliced
  • 2 medium bell peppers, sliced
  • ¼ cup olive oil
  • salt and pepper to taste
Instructions
  1. Preheat grill.
  2. Tear a sheet of heavy duty, wide aluminum foil about 5 feet long. Fold in half. Spray with non stick cooking spray.
  3. Combine potatoes and peppers on the center of the foil. Drizzle with oil, season with salt and pepper.
  4. Drugstore wrap the foil. Grill over medium low heat for 30 minutes, until potatoes are softened and browning.