BAKED POTATO ON THE GRILL or Electric grill or Grill Pan

A very quick and easy way to cook potatoes on the open-air grill or at home in electric grill. There is no need to pre-boil potatoes until half cooked, they are perfectly baked on the grill, and in just a few minutes, especially on double-sided. Also, below there is a second recipe- step by step guide for fragrant baked potato on the grill pan and healthy and harmful sides of potatoes.

I like to use herbs like ground dried garlic as a condiment. Bon Appetit!

INGREDIENTS for 5 portions of BAKED POTATO ON THE GRILL or Electric grill

  • Potatoes 10 pieces
  • Olive oil ΒΌ glass
  • Coarse salt to taste
  • Ground dried onion 2 teaspoons
  • Chili powder 1 teaspoon
  • Ground dried garlic 1 teaspoon

How to make 5 portions of BAKED POTATO ON THE GRILL or Electric grill

  • Preheat your grill or barbecue.
  • Rinse the potatoes well under cold water and pat dry with a paper towel. Use a fork to make several deep holes in the potatoes.
  • Pour olive oil into a large bowl and add potatoes. Mix well. Add salt, onion, garlic and chili and stir well again to coat the potatoes evenly.
  • Place the potatoes on the grill and cook for about 1 hour, checking with a toothpick until the potatoes are tender and the skin is crispy.
  • Or wrap each potato in foil and place on the grill. Bake in the same way for 1 hour, until the potatoes are tender.


FRAGRANT BAKED POTATO ON THE GRILL PAN Step by Step Guide

INGREDIENTS for 5 portions of BAKED POTATO ON THE GRILL PAN

  • Potatoes 6 pcs
  • Vegetable oil 5 tablespoon
  • Dry spices to taste
  • Green onions 5 gr

Instructions – BAKED POTATO ON THE GRILL PAN Step by Step Guide

  • First, choose the right potatoes. It will be good if you use potatoes that are about the same size, and they will be medium or small, since very large potatoes on a platter look so-so. Wash the potato tubers, then use a vegetable peeler to peel it. Place clean potatoes in a saucepan, pour water into it so that it completely covers the potato tubers. Set the pot on high heat. As soon as the water boils, reduce the heat, cover the pot and cook the potatoes, but not until cooked through. Cook it until half cooked. When cooking, do not add salt, if it is necessary to do it, then salt it before frying.
  • So, the potatoes boiled until half cooked, take them out of the saucepan and place either on the board or on a plate, whichever is more convenient. Give them a little time to lie down so that potatoes cool (otherwise you can burn your hands). After 10-15 minutes, cut the potatoes lengthwise, dividing it into 2 or 3 parts (I cut into 3). To a greater extent, this depends on the size of the potato itself and the desired thickness of the finished pieces.
  • Now prepare the fragrant oil. This is very easy to do. Take a small deep container, pour vegetable oil into it, and then add special spices for potatoes. They are sold in stores, and each manufacturer adds different ingredients to the spices, so the potatoes can end up with a completely different taste. In those seasonings that I used, there are mainly different herbs. Here is the composition of the seasoning used: dill, parsley, marjoram, coriander, savory, thyme, as well as nutmeg, garlic, salt and even a little sugar. Mix the contents of the bowl well. Note. If there is little or no salt in the spices you use, add salt to the oil in addition to the spices.
  • Now either use a silicone brush to brush the potato pieces or dip them directly into the fragrant, freshly cooked butter. Put the butter slices straight into the preheated grill pan.
  • Fry the potatoes until golden brown and pronounced “grill” appetizing stripes. Fry the pieces on both sides, bringing the potatoes to full readiness.
  • Put the finished pieces of potatoes on a dish, sprinkle them with chopped green onions on top (you can also use other herbs, for example, dill) and serve while hot.
  • As a result, you will get a wonderful, beautiful, golden potato, which tastes like something in between fried and baked.

Nutrition values for BAKED POTATO ON THE GRILL PAN Step by Step Guide

  • Composition weight: 100 gr
  • Caloric content: 159 kcal
  • Protein: 2 g
  • Fat: 10 gr
  • Carbohydrates: 16 g

Is potato healthy and suitable for diet?
Potato composition

About 20-25% of the weight of tubers are carbohydrates (starch), about 2% are proteins and 0.3% are fat. Tuber protein is rich in various amino acids and belongs to complete proteins. Potatoes contain a lot of potassium (568 mg per 100 g of wet weight), phosphorus (50 mg), a significant amount of magnesium, calcium and iron. The tubers contain vitamins C, B, B2, B6, B PP, D, K, E, folic acid, carotene and organic acids: malic, oxalic, citric, chlorogenic, etc.

Healthy sides of potatoes

Due to the high content of potassium, potatoes help to eliminate water and table salt from the body, which helps to improve metabolism. Therefore, potatoes are considered an indispensable product in the diet. Baked potatoes are especially rich in potassium, preserving the maximum of nutrients. It is even recommended to use it for hypertension, atherosclerosis and heart failure.

Potatoes show very useful properties in the fight against gastritis with high acidity and ulcers of the stomach and duodenum. Unlike many other foods containing protein, potatoes have an alkalizing effect on the human body, which is very important for people with high acidity. In addition to starch, potatoes contain proteins, ascorbic acid and many vitamins. And although their content is not very high, due to the fact that people eat potatoes in decent portions, a sufficient amount of these substances enter their body.

Harm of potatoes and contraindications

Given the beneficial qualities of this vegetable and its nutritional value, it is worth remembering that in some conditions its tubers may be harmful. One of the constituent components of a potato peel is solanine, so it is he who can harm and cause severe poisoning of the body. This is due to the length of time the tubers are stored or exposed to sunlight. Their germination and greening indicate an increase in the harmful toxic substance in them. Sprouts contain 30-100 times more solanine than unsprouted tubers.

Potatoes can be harmful if stored for more than three months. Eating old or green potatoes can cause dizziness, nervous system upset, abdominal pain, diarrhea, nausea, vomiting, shortness of breath, cramps, fainting, and other signs of malaise. Pregnant women need to be doubly careful, because solanine is one of the strongest teratogens – harmful substances that cause birth defects.

Due to the high content of carbohydrates, potatoes have a rather high calorie content – almost 2-3 times higher than that of other vegetables. Therefore, people inclined to be overweight should limit their addiction to potatoes. However, everyone else should not abuse potatoes. The pure starch contained in it is not absorbed by our body, and therefore nutritionists advise to eat potatoes no more than several times a week.

More side dishes to consider:

Vegan Roasted Watermelon Radishes Recipe
Crispy Deep Fried Broccoli bites with garlic yogurt sauce
Three super delicious vegan potato recipes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s