Grill Potatoes

DSC_0671RECIPE #497, DAY #678


ORIGINAL RECIPE: An amalgamation of experiment and a potato salad recipe from Weber’s Way to Grill*

TIMING: 30 minutes

DIFFICULTY: Kinda sorta not that easy

TOOLS: Grill, grill veggie pan or sheet, grill spatula, pot, etc.

COOK TYPE: Stovetop, grill

HEALTH: Grilled potatoes? Sure, they are really good for you. They are basically just veggies, straight from the earth and bursting with the energy of the sun.

DSC_0670EXPERIENCE: I have had a lot of potatoes on hand, lately. So even before I tackled grill potatoes with a cookbook for advice, I made them to accompany my first meal on the grill. Actually, it might have been the second. Either way, I just sort of wung it, as we say around here.

To be honest, I liked the potatoes grilled the wrong way—as in not parboiled—better. So take this recipe with a grain of salt, because you can fully cook potatoes just on the grill, and they taste remarkably smoky when they are done.

NOTES: As mentioned above, you can skip the parboiling and keep the potatoes longer on the grill. Still season and oil them and cook them the same way. Watch until they are tender all the way through.

These will take all sorts of seasoning. Use spices, dried herbs, fresh herbs, even veggies like peppers, chilies, garlic, scallions, onions, etc.  Use what you have and what works with the rest of your meal.

You can also cut your potatoes into other shapes. Just make sure they are of a consistence size and thickness.

As you can see in my photo, I served mine dolloped with sour cream and sprinkled with chives. That was smart.


  1. Place 6-8 steak-fry cut golden potatoes in a pot. Cover with cold water and season heavily with Bring to a boil, then simmer for 5-10 minutes until potatoes are almost tender. Drain.
  2. Preheat the grill.
  3. When potatoes are cool, toss with a few tablespoons grapeseed oil and plenty of salt and pepper.
  4. Grill over direct medium heat, with the lid on, for 10-15 minutes, turning occasionally. Just watch for a brown outside and a fluffy, tender inside.


Serve with nearly any grill meal, especially some barbecue chicken drumsticks and corn on the cob.

LEFTOVER IDEAS: These can be used, chilled, in a potato salad. It’s an excellent idea, really.

*Recipe changed from the original.


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