Potatoes on the Grill - A Vegetarian Delight!

I have enjoyed potatoes on the grill for many years. The recipes in this lens are my own, gained through trial and error and a genuine love of potatoes. Sorry I don't have a calorie count or nutritional info on these recipes, but since they are homemade, I have no way of knowing. However, through extensive knowledge of food and fat, I believe that they are pretty low cal. Yes, potatoes can be made in a non fattening manner, didn't you know ? Potatoes have gotten a bad rap for years for being the downfall of diets. Touted as being "fattening" by dieters everywhere, they were avoided and ignored as "the bad vegetable."

In all actuality, nothing could be further from the truth. If you remove the deep fryer, the butter, the sour cream, the chili and cheese, you will find what is left under all that junk is actually quite good for you AND good for your diet. The medium potato only has about 160 calories, and when prepared right, that number can stay well within the diet-friendly range. For more nutritional info see the module further down the page.

I hope you enjoy my recipes and please share your own, if you have one you love, in my guestbook at the bottom of the page.

Jade :)

~photo courtesy of star5112 at http://flickr.com/photos/24509941@N00/315731384

• Potatoes should be dry and unbruised. No visible sprouts (eyes) or dark spots or holes. Potatoes should have an earthy aroma and should not smell bad in any way.

• Potatoes should be stored at 45 to 50 degrees. If you store them at room temperature they will sprout prolifically. When stored below 45 degrees the starches can convert to sugars and develop a bad flavor.

• Never store potatoes in sunlight. They can develop toxic alkaloids that may cause headaches, nausea, vomiting, gastrointestinal distress and diarrhea.

• Do not freeze whole potatoes, they become mushy and grainy.

Delicious !

Ingredients

• 2 large baking potatoes
• 1 cup sliced mushrooms
• 4 slices of mozzarella cheese
• garlic powder
• seasoned salt
• olive oil for brushing

Directions

1. Wash and scrub the potatoes and slice lengthwise layers 1/4 inch thick.
2. Brush both sides of each potato slice with olive oil and grill 10 minutes on each side, flipping after 5 minutes. Potatoes may take longer or shorter depending on type of potato and how thick they are cut.
3. After the potatoes are nearly done, remove from the grill and place on a cookie sheet.
4. Brush them again with olive oil and sprinkle with garlic powder and seasoned salt
5. Place mushrooms on half the potatoes and cover with half a slice of cheese each.
6. Put the empty potato slices on top of the cheese, to form the sandwich.
7. Lower the heat on the grill and put the cookie sheet on the rack and close the lid.
8. After 5 minutes check and if the cheese is melted, remove from the grill and serve immediately.

~Recipe by Jade, please don't copy without permission

This is an awesome grill sheet for use on your grill. It is perfect to use when making my potato sandwiches, just set them on it and place in a closed grill to melt the cheese. This sheet is also great for grilling items too small to do so otherwise, such as peppers and onions for brauts, or mushrooms for your steak or veggie burger.

The great thing is that this sheet can also be used as a cookie sheet and you can use it for baking !

Are Potato Skins Healthy and Safe to Eat ?

Potato skins come in many different colors: red, white, tan brown, and even black. Some skins are rough and other are smooth. Should you peel off that outer covering or leave it on ?

Strictly from a health perspective, you should leave the skins on. Potato skins are full of fiber and nutrients, not to mention that they also help keep nutrients in the flesh of the potato that water or cooking can leech away. If you are a bit squeamish about eating potato skins, I suggest you acclimate slowly. Start out with red new potatoes, they are relatively small and harvested early. Their skins are soft and easy to chew. After you get used to eating the these potatoes, with the skin on, you can move on to others.

Is it safe to eat the skins ? The answers is definitely yes, however you do need to scrub them thoroughly with soap and water to remove all dirt and possible pesticides. It is also worth mentioning that if you plan to eat the skins of your potatoes for health reasons, then you need to avoid having them deep fried or covered in cheese and bacon and sour cream. The kind of potato skins that I am talking about as being healthy are not served as appetizers at Applebee's !

~photo courtesy of Stockvault.net

This is the most awesome grill accessory EVER !!! I hated trying to grill vegetables and always having them fall through the cracks. I also hated trying to cover part of the grill in foil and grill them on that. It always tore and was a nightmare to get off the rack.

This basket is easy to use and it works perfectly. Simply spray it with cooking spray, toss in the veggies and set it on the grill. While cooking the rest of your food, keep turning and stirring them until they are cooked as soft or as crunchy as you want. You can also brush them with olive oil while in the basket as well.

This is a MUST HAVE for fans of grilled vegetables !

Can be made with any vegetables you like

Ingredients

• 2 lg. potatoes, peeled and cut in cubes
• 1 med. onion, finely chopped
• 3/4 cup green and red pepper coarsely chopped
• 1/2 cup fresh mushrooms, sliced
• 1/3 cup olive oil
• 1 tsp. garlic powder
• 1 tsp. salt
• 1/4 tsp. pepper
• Grated Parmesan cheese

Directions:

1. In a large bowl season potatoes with garlic powder, salt and pepper.
2. Add onions, mushrooms and peppers.
3. Drizzle with about half the olive oil and toss to coat.
4. Place the mixture on large piece of heavy-duty aluminum foil (spray foil with cooking spray) in three layers, drizzling more olive oil between layers and sprinkling generously with parmesan cheese.
5. Seal up the foil and place packet on grill over medium heat.
6. Cook 35 to 45 minutes, turning packet several times.
7. Open foil and let the heat vent for a few minutes and then pour into a bowl and serve.

~Recipe by Jade, please don't copy without permission

And Good for You in Many Ways

Potatoes are very good for you ! They are a great source of complex carbohydrates, fiber (in the skin), vitamins C and B6, and niacin and potassium.

The Vitamin C in potatoes can help heart disease by preventing cholesterol from oxidizing in the bloodstream. It also acts as an antioxidant that can work to prevent damage from free radicals in the body and can possibly help prevent some cancers. Vitamin C can also help strengthen the immune system.

The B6 in potatoes can assist with the health of the nervous system and reduce levels of homocysteine, a chemical that can contribute to atherosclerosis and other cardiovascular diseases.

If the skins are eaten, there is also about 4g of dietary fiber in potatoes, which helps reduce the risk of gastrointestinal and cardiovascular diseases.

One medium sized potato contains about 160 calories, 37g of carbohydrates, 4g of protein (in the skin), 4g of dietary fiber and no fat.

~photo courtesy of Photogen.com

Awesome for Dijon Mustard Fans !

Ingredients

• 2 lg. baking type potatoes
• 2/3 c. onions cut in 1/8' x 1 to 2" pieces
• olive oil
• 1/3 c. dijon mustard (honey mustard or horseradish mustard can also be used)
• 1/4 tsp garlic powder
• salt and pepper
• 2 tbsp finely minced fresh basil

Directions

1. Set your grill on medium heat
2. Wash the potatoes and slice them lengthwise 1/4 inch thick and set aside
3. Slice up the onions and place in a bowl. Drizzle with small amount of olive oil and add 1 tbsp of dijon mustard and garlic powder
4. Toss until onions are coated and then put them on a large piece of aluminum foil
5. Fold the foil over and crimp the edges to make a sealed packet and place on the grill over indirect heat
6. Let the onions cook for 15 minutes, turning the packet every 5 minutes
7. Brush potatoes with olive oil on both sides and season with salt and pepper
8. Place on the grill, cooking 10 minutes on each side, turning after 5
9. (leave onions on to cook as well, turning every 5 minutes, total cooking time for onions: 25 minutes)
10. When potatoes are browned nicely, remove from grill and set on cookie sheet.
11. Remove onions from the grill (make sure to wear gloves !) and open the packet.
12. Spoon the onions on top of the potato slices and add a dollop of dijon mustard and sprinkle with basil.
13. Serve immediately.

~Recipe by Jade, please don't copy without permission

A Great Snack or Side

Ingredients

• 2 lg. baking potatoes sliced into 1/4" rounds, peeled or unpeeled
• 1/3 c. olive oil
• 1 tbsp. fresh rosemary, chopped
• 2 tbsp. parmesan cheese
• 3 small tomatoes
• salt
• pepper

DIrections:

1. Slice the tomatoes medium thin and set aside
2. Blot the potatoes dry, brush olive oil on both sides of each round
3. Place potatoes on grill over medium heat and grill for 10 minutes on each side, turning after 5 minutes.
4. When the potatoes are browned and crispy, brush with olive oil again and place on a cookie sheet
5. Sprinkle with salt and pepper.
6. Place one tomato slice on each potato and sprinkle with rosemary and parmesan cheese.
7. Serve immediately.

~Recipe by Jade, please don't copy without permission

This marinade gives potatoes a great salt and vinegar flavor. Place potato slices in this marinade and let them sit overnight. Next day, place them on the grill for 10 minutes on each side and be prepared for deliciousness!