Another great recipe for Roasted Red Skinned Potatoes. I could eat potatoes everyday! When I was growing up there were potatoes included in every main meal Mom made.
I guess that's why I am a true potato lover!
There are so many good recipes using red skinned potatoes and although I haven't made this one yet. I intend to. I have homemade pesto in my freezer from last summer so as soon as I get a chance this will be included with our main course soon.
I guess that's why I am a true potato lover!
There are so many good recipes using red skinned potatoes and although I haven't made this one yet. I intend to. I have homemade pesto in my freezer from last summer so as soon as I get a chance this will be included with our main course soon.
Grilled Red Skinned Potato Packets with ranch seasoned dressing
- 2 lbs. red potatoes, scrubbed clean (leave skins on), diced into 1/2" cubes
- half of a large sweet onion (such as Vidalia), peeled and sliced thin
- 1/4 c. butter
- 1/4 c. olive oil
- 1/3 c. ranch dressing (bottled)
- 1/3 c. basil pesto
- salt and freshly cracked black pepper, to taste
- 2 T. chopped fresh chives
Place washed potatoes and onion in a large bowl.
In a medium microwave safe bowl, gently melt the butter in the microwave. Stir in olive oil, ranch dressing, and basil pesto.
Depending on the flavor and pungency of your pesto, you may want to add more or less than 1/3 cup. ( watch amount pesto is usually pretty strong). Sometimes I add more ranch dressing, too! Season with salt and pepper to taste.
Pour pesto ranch sauce over potatoes and onions, and then fold to combine thoroughly.
Place potatoes in foil wrap. Make several packets for convenience. Bring the sides over the potato and crease tightly.
Heat grill to medium. Add packets to grill grates, creased side down and grill for 15 minutes. Flip packets over and grill for an additional 10 to 15 minutes, or until potatoes are perfectly soft when pierced with a fork.
This recipe can easily be done in your oven as well. Set temperature to 375 degrees and as above test after 15 minutes with fork for tenderness. Allow in oven until fork pierces through potato.
Remove from grill or oven and open up packets to create a sort of individual "bowl". Sprinkle with fresh chives, plus additional salt and pepper if desired. Serve hot.
Happy Cooking!
In a medium microwave safe bowl, gently melt the butter in the microwave. Stir in olive oil, ranch dressing, and basil pesto.
Depending on the flavor and pungency of your pesto, you may want to add more or less than 1/3 cup. ( watch amount pesto is usually pretty strong). Sometimes I add more ranch dressing, too! Season with salt and pepper to taste.
Pour pesto ranch sauce over potatoes and onions, and then fold to combine thoroughly.
Place potatoes in foil wrap. Make several packets for convenience. Bring the sides over the potato and crease tightly.
Heat grill to medium. Add packets to grill grates, creased side down and grill for 15 minutes. Flip packets over and grill for an additional 10 to 15 minutes, or until potatoes are perfectly soft when pierced with a fork.
This recipe can easily be done in your oven as well. Set temperature to 375 degrees and as above test after 15 minutes with fork for tenderness. Allow in oven until fork pierces through potato.
Remove from grill or oven and open up packets to create a sort of individual "bowl". Sprinkle with fresh chives, plus additional salt and pepper if desired. Serve hot.
Happy Cooking!
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