Grilled Taters On The BBQ


Roasted potatoes are delcious.


You can grill just about any kind of vegetable on the BBQ with a bit of practice, but some take longer to cook or have higher water content and may need special care.  Today, we take a look at grilling red “new” potatoes.


Shorten The Grill Time


What’s the easiest way to grill any kind of potato, one that won’t burn ‘em to a crisp?  One method is to boil the potatoes first on the stove so they’re cooked through, then pop them on the grill.  Now, you can also grill potatoes without boiling them first.  Just place them in the oven for about an hour or so in a large flat baking dish at high heat (about 425 to 450 degrees).  We’ll often do this if the weather isn’t cooperating, but the grill can add a touch of that extra smoky flavor you just don’t get in the oven.


After they're cooked, drain and coat with oil.

After they've boiled allow to cool and they cut in half or quarter them.

A Piece Of Cake


Boiling potatoes is about as simple as it goes.  Rinse about a pound or two of potatoes and leave the peels on.  I prefer this anyway on as it’s less work and the skins contain a variety of  nutrients.


If I’m going to mash my potatoes, I’ll usually cut them up before I boil them, but in this case  place the whole potatoes  in a kettle to boil.  Add enough water to cover all the potatoes and about an inch more since some water will evaporate through cooking.  Turn the burner to high until the water comes to a boil and then back it off to a medium heat—one where the water still boils, but at a slower pace.  Stir occasionally.


New potatoes are younger potatoes and thus smaller.  As such, they typically take about 15 to 20 minutes to cook by boiling.  However, the surest way test for doneness is poke them with a fork.  Once the fork slides in without much resistance the potatoes are done—you’ll know if they aren’t done, because they feel too “crunchy”.  Once done, remove from the kettle from the burner and drain off the water.  When they’ve cooled enough you can cut them in halves or quarters.


As this preparation has us grilling the potatoes next, the actual boiling part can be done ahead of time, which works especially well if you’ve got company coming over.  However, if you store them in the fridge, pull them out far enough ahead to warm to room temp before putting them on the grill.


Grilling Time


If you’re grill is built for it, you may be able to put the potatoes directly on the grate.  The only issue here is whether the potatoes would fall through it.  In my case, they would so I sometimes use a grill basket made especially for grilling vegetables or I purchase disposable aluminum foil grill trays (which make clean up a snap).  For the pictures here, I used a tray.


Before grilling the potatoes, you’ll want to splash on a light coat of cooking oil (about a tablespoon).  It’s easy to do this in a bowl or pan.  Just pour a little oil over the top and then stir until the potatoes are coated.  This helps to keep them from sticking as they cook.


They don't take long since we're really just reheating them.

These were grilled on an aluminum tray.

Once your grill is hot (my grill was running at about 500 degrees when I cooked these), pour the potatoes out on your tray and close the hood.  Every couple minutes, you can check on them and use a spatula to roll or flip them over.  Don’t worry that some sides don’t get as brown.  The main point is just to keep an eye on them in order to prevent scorching.  After 6 to 8 minutes or so, they should be done (depending on the size of the potato and grill temperature). Remove from heat and place in a serving bowl.


Don't forget the catsup.

Combine a little oil and spices in a serving bowl and then mix with the potatoes.

Finishing Touches


We’re now ready to add a touch of spice.  You can keep this simple by adding salt, pepper and ketchup, or go fancy and do what I did in these pictures—just add 2 or 3 cloves of fresh minced garlic and a tablespoon of finely chopped fresh rosemary to another tablespoon or so of olive oil in a bowl (alternatively, you can use butter, if you prefer).  Now, add the potatoes and stir.


I love grilled potatoes.

Cook them until you get a nice crisp.

Grilled potatoes are great as an accompaniment to any meal or work well as an appetizer.  And the best part is it’s easy to add other foods to mix it up.  For example, you can melt some smoky cheddar cheese and drip it over the top or toss in some bacon bits and a dollop of sour cream.  Mmm…I’m ready for taters.





If you enjoyed this recipe you’ve got to try:
The Best Carrot Is A Burnt Carrot
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