grilled potatoes
We've been doing the potatoes-in-foil-with-onions (slice everything over a large sheet of oiled foil, dot with butter & a drizzle of olive oil, dust with s & p, wrap up tightly and grill til done) for so long that's become boring.
I'd love to hear some new ideas for grilling potatoes (seasonings, methods, etc.).
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12 Comments:
I love the combo of olive oil, fresh rosemary, garlic and lemon zest - lots of lemon zest. When they come off the fire, add coarse salt and cracked black pepper.
Sometimes we roast whole potatoes to get the smoky flavor of the grill and then cut and drizzle with oil, herbs and spices.
-Dawn
Eat Dinner with your family tonight, I mean it.
WickedGoodDinner at 8:26PM on 06/29/09
try grilling the potatoes directly on the grill - yumm! one of our favorite summer grilled sides.
potato slices, about 1/2 inch thick (leave skin on)
slices of red onion about 1/2 inch thick
toss both with some evoo, salt, pepper, minced garlic, fresh or dried herbs and grill over medium heat 4-5 mins/side until tender. Put into a large bowl.
while it's still warm, combine some more evoo, red wine vinegar, lemon, same fresh herbs as before, salt and pepper - pour over potatoes and onion and toss.
It's nice for bbq's, get-togethers, etc because there's no mayo.
wasliche at 8:35PM on 06/29/09
grilled potato wedges:
Clean your potatoes (
joyyy at 9:49PM on 06/29/09
I tried grilling potatoes a few weeks ago (1/2 to 3/4 inch slices, simply brushed with olive oil and seasoned) and they were terrible: dry tough surface, dry interior.
Any suggestions how to make them good?
renzata at 12:39AM on 06/30/09
where did the rest of my post go?
- clean potatoes
- cut into wedges (6-8 per, depending on size)
- dump in a saucepan and cover with water
- bring to a boil, let boil for a few minutes
- drain, return cover to saucepan, let sit and steam for a few minutes
- toss with olive oil & whatever spices you want
- grill about 10 minutes or so on each side, until golden brown
joyyy at 12:55AM on 06/30/09
@renzata - depends on what kind of potato you used.
@moibec - I call it potato boredom! We sometimes will cut slices in potatoes and insert bay leaves, or garlic and then throw on the grill.
Ribster at 4:55AM on 06/30/09
I like to grill new potatoes (baby reds or baby dutch golds). I par boil them first and then cut them in half and let them sit for a few hours in the fridge in olive oil, garlic and thyme. Then I season them with a bit of salt and pepper and throw them on the grill, cut side down until golden. They're quite tasty and my kids favorite way of having potatoes. Sometimes a sprinkle of parm over the grilled spuds is nice also.
dhorst at 9:11AM on 06/30/09
i make these potatoes roasted, but I am sure you could do them over the grill or on a grill pan (to avoid the "going thru the grates" issue...):
Dijon Herbed Potatoes
With a horseradish vinnaigrette
Yellow-Mustard Potatoes
Herbed Garlic Potatoes
Madelyn
KarmaFreeCooking
MadelynRodriguez at 9:45AM on 06/30/09
wasliche took the words out of my fingers!
Straight on the grill is SO versatile and you get that yummy "char" flavour!
I like to do either herbes de provence or just a greek blend :)
hungrychristel at 10:55AM on 06/30/09
my sister does killer red skinned potatoes on the grill...olive oil, parsley, and love.
(btw, i was slowly scrolling down, reading and joyyy's solitary 'clean your potatoes' comment completely confused me...at least til, of course, i saw her followup post, then it just cracked me up)
gastronomeg at 12:57PM on 06/30/09
@ Ribster I think they were red potatoes (from my CSA)
renzata at 8:16PM on 06/30/09
these are not potatoes... but it might give some added variety to your grilled dinner - yucca with Cuban citrus mojo... a staple in Cuban cooking, and just plain great. These are boiled, but just like grilling potatoes, you can par-boil first and finish on the grill... but the killer is the MOJO.
Madelyn
KarmaFreeCooking
MadelynRodriguez at 8:46AM on 07/01/09