Grill Roasted New Potatoes with Onions, Mushrooms & Cambazola Cheese

Total Time:
40 min
40 min

4-6 servings

  • 1 large pot
  • 1 grill basket or grill wok basket
  • 2 lbs. mini potatoes
  • 1 tbsp. salt
  • 2 cups Cremini mushrooms, halved
  • 1 medium sweet onion, sliced ½ inch thick rings
  • 2 tbsp. Olive Oil
  • 1 tbsp. Balsamic Vinegar
  • 4 cloves garlic, minced
  • Pinch red chili flakes
  • ½ cup cubed cambazola cheese
  • 1 tbsp. chopped fresh parsley
  • 1 tsp. chopped fresh thyme
  • Tony Roma's BBQ Baby Back Ribs
  • Place potatoes in a large pot. Add enough cold water to cover potatoes completely.

  • Cook over high heat until water comes to a boil.

  • Add salt to the water and continue to cook until potatoes are just tender but still firm in the center, about 20-30 minutes. Drain well and transfer to a large bowl. Set aside allowing to cool slightly.

  • Preheat grill to medium heat, about 400-500° F. Add mushrooms and onions to the cooked potatoes.

  • Toss potato/mushroom/onion mixture with olive oil, balsamic vinegar, minced garlic and red chili flake and season to taste with salt and freshly ground black pepper.

  • Pour potato mixture into a grill basket.

  • Grill potatoes/onion/mushroom mixture for 8-10 minutes per side until lightly charred, tender and heated through. Carefully remove vegetables from grill basket and transfer to a large bowl.

  • Add cambazola cheese, parsley and thyme and season to taste with a little salt and freshly ground black pepper. Toss until the cheese starts to melt and get gooey. Serve immediately. Serve with Tony Roma's BBQ Baby Back Ribs.

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