How to Grill Potatoes

Grilled potatoes turn an ordinary BBQ into a meal to remember, particularly if the potatoes are steeped in herbs and spices and grilled to a golden brown. But you don't need to limit your grilled potatoes to those cooked right on the grill. You can grill potatoes in foil and eliminate all the fuss of turning them. I personally like mine grilled in foil with a pat of butter or margarine and fresh herbs right from the garden.

Grilled Potatoes and Herbs in Foil

Wash potatoes in cold water to remove any soil. New potatoes can be cooked with the skins on, but older potatoes benefit from peeling as the skin toughens as potatoes mature. Pat dry with a soft cloth or paper towel.

Cut the potatoes in half lengthwise. Slice each half into several wedges about ½ inch thick. The number of wedges depends on the size of the potato.

Drizzle vegetable oil over a piece of foil that is large enough to hold the potatoes. This keeps the potatoes from sticking to the foil. Place the potatoes on the foil.

Top with a pat of butter or margarine. Add a teaspoon of freshly chopped herbs. I use chives, oregano, rosemary and thyme, but which herbs you use are up to you.

Fold the foil over the potatoes and seal tightly. Place the potatoes on the top rack of the grill so they cook slowly while you grill your meats. Potato wedges cook in approximately 20 to 25 minutes. I usually put mine on while the grill is heating to give them additional time.

Potatoes are done when they are fork tender. Avoid overcooking, as they will begin to break apart.

Grilled Potatoes Directly on the Grill

If you prefer potatoes grilled to perfection right on the grill grate, parboil the potatoes before you put them on the grill. Prepare the wedges as above and place in cold water. Bring to a boil and boil gently for 5 to 10 minutes.

Drain the potatoes and pat them dry. Coat with oil and your favorite seasonings and grill over medium to low heat. Turn potatoes when they are brown on one side. Watch them closely to avoid burning or overcooking. Remove when they are fork tender.

Don't be afraid to experiment with seasonings. The biggest challenge with grilled potatoes is to avoid overcooking. For the best flavor and texture, potatoes should be firm and tender.

Other work by this author:
Corn Grilled in the Husk
How to Make Herbed Butter
Creamed New Potatoes and Peas Recipe