Crispy Grilled Potatoes.

The correct response to the question "What should we grill to accompany [insert meal idea here]?" potatoes on the grill tonight, tomorrow, and the rest of the summer Save this dish for later by pinning it on Pinterest. These potatoes take all the best parts of a hot pan of Oven

The correct response to the question "What should we grill to accompany [insert meal idea here]?" potatoes on the grill tonight, tomorrow, and the rest of the summer

grilled potatoes

Save this dish for later by pinning it on Pinterest.

These potatoes take all the best parts of a hot pan of Oven Roasted Potatoes, with their golden crisp exterior and creamy interior, and add the smokiness of the grill.

That is to say, they have a fantastic flavor.

Furthermore, we get to cook them outside, and in the summer, nothing beats the flavor of food cooked on the grill. Corn and eggplant are in agreement when grilled. In any case,

Please don't worry if you don't have a grill.

To some extent, the smokiness imparted by the grill cannot be replicated in the oven, but here's a trick: grill the potatoes.

Capture your potatoes C'mon, let's throw some potatoes on the grill.

crispy grilled potatoes

Making Grilled Potatoes in Aluminum Foil

The recipe's simplicity and reliability come from grilling the potatoes in foil packets.

  • Grilling the potatoes in foil has the same effect as grilling the salmon in foil; the steam inside the foil cooks the potatoes and makes them tender.
  • Using high heat, the grill creates a golden, crisp exterior. Each time I buy them, I make sure to choose the freshest ones.

Grilling almost any variety of potato and seasoning it to taste is a breeze.

Our go-to seasonings are herbs and Parmesan, but salt and pepper never disappoints.

crispy grilled potatoes in foil

Having your potato grilled is a nutritious alternative to frying it. Despite their poor rep, potatoes are actually quite nutritious. They are a good source of magnesium, copper, and fiber. The way potatoes are cooked is what makes them unhealthy.

Instead of deep-frying, try these grilled potatoes, baked French fries, air-fried French fries, oven-roasted fingerling potatoes, or any of the other methods you can think of.

What You Need To Know About The Ingredients

  • Potatoes Grilled potato slices (for larger potatoes) or halves/quarters (for smaller potatoes) can be made with this recipe.

Although any potato will do, Yukon golds, red potatoes, and new potatoes are some of the best due to their thin skins and waxy flesh that hold up well on the grill.

Yukon gold baby potatoes are my top pick for the best type of potato to grill. They're perfect for barbecues because of how quickly they cook, how well they hold up on the grill, and how buttery they taste and feel.

  • To make grilled potato slices, slice potatoes that are at least the size of a golf ball into 1/2-inch thick rounds.
  • When cutting potatoes, look for ones that are about the size of a golf ball or smaller.

Alternatively, you can prepare russet potatoes on the grill. Potatoes should be sliced to a thickness of a quarter inch and grilled as directed.

baby grilled potatoes in foil
  • Olive Oil Crucial for both flavor and texture when grilling roasted potatoes.
  • Seasonings My go-to seasoning combination for garlic herb potatoes includes dried rosemary, oregano, garlic powder, and salt and pepper to taste. BBQ potatoes can be seasoned in any way you like. (These Grilled Cauliflower Steaks with Lemon and Garlic would be delicious with any flavorful lemon and garlic marinade. )

Salt is a necessary ingredient for potatoes. Before placing the potatoes on the grill and again right before serving, season them with kosher salt.

Where to Go

potatoes with seasoning
  1. Add the oil, herbs, and seasoning to the potatoes and toss to coat.
grilled potatoes in foil
  1. Make a large work area on a baking sheet by doubling up on sheets of foil. Evenly distribute the potatoes on a baking sheet.
foil for grilling
  1. Create a packet by closing the foil around the potatoes (use more foil if necessary).
crispy roasted potatoes on the grill
  1. Cook the potatoes on the first side of the pack on the grill (with the lid closed). Next, once the potatoes have reached the desired doneness, open the packet and turn them over.

However, unless the potatoes are extremely small (less than the size of a golf ball), you will need to precook them before grilling them whole.

  • Olive oil and salt should be rubbed onto the potatoes. Use a fork to make holes all over the body.
  • Microwave for 5 minutes on high, turning once.
  • Grill over medium heat with the lid closed for 30 to 40 minutes, or until a skewer inserted into the center of a potato comes out clean.

Want to find some grilled potato wedges Try these grilled sweet potatoes if you need some ideas.

baby red grilled potatoes in foil

Guidelines for Putting Things Away

  • To Store Grilled potato leftovers can be stored in the refrigerator for up to 5 days.
  • To Reheat Just reheat at 350 degrees until hot and bubbly in the oven.
  • To Freeze Potatoes can become mealy once thawed, so I wouldn't recommend freezing them.

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Equipment Suggested for Preparation of this Dish

Grilled vegetables (and other foods) benefit greatly from the long length, which makes it easier to flip the food over. smoothly and without incident

baby grilled potatoes in foil

Respond to this with your thoughts.

Let me know how you liked the recipe by rating it and leaving a comment below.

You can go with me anywhere, crispy grilled potatoes, and that includes having seconds.

  • 1 1/2 pounds red potato new potatoes equivalent to baby gold potatoes
  • 1 teaspoon rosemary, dried
  • 1 teaspoon Garlic salt
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon Pepper, ground black
  • 1/4 teaspoon drier than dried oregano
  • 2 tablespoons 100% Pure Olive Oil
  • Shredded Parmesan permissive of serving but not requiring
  • Finely diced fresh herbs like parsley Add some fresh rosemary or basil before serving, if you like.
  • Potatoes should be washed and dried (no peeling is necessary). Thinly slice the potatoes crosswise into 12-inch discs (or halve or quarter them if they're smaller than a golf ball). Put in a very big bowl.
  • Mix the oregano, salt, pepper, garlic powder, and rosemary in a tiny bowl.
  • Put the potatoes in a baking dish and drizzle them with oil. Shake until well-coated
  • Get the grill hot (between 375 and 400 degrees F).
  • In order to make a wider sheet, lay out two large (about 22 to 24 inches long) sheets of heavy-duty foil on a large baking sheet (you'll use the baking sheet for easy transport). Apply a coating of nonstick spray The potatoes should be spread out in a single layer on the foil (you can use parchment paper to prevent the food from touching the foil if you like). Cover it with another double layer of foil and fold the edges in to make a packet. Make sure there is some headroom at the top of the package for ventilation.
  • Transport the potatoes to the grill on the baking sheet; use tongs to transfer the packet to the grill grates. Cook for 15 minutes covered.
  • Carefully remove the foil and turn the potatoes with tongs. Once cooked, the first side should be a rich golden color (if not, flip and cook for another 3–5 minutes). When the potatoes are fork-tender, return the foil to the grill and cook for another 5-10 minutes with the lid closed.
  • Put the foil potato packet back on the baking sheet and serve it in a bowl or directly from the foil. Serve hot, garnished with grated Parmesan and fresh herbs.
  • OVEN-GRILLING AS AN ADJECTIVE Start by preheating your oven to 400 degrees F. For 20 minutes, bake the potatoes directly on the oven rack. Put the packets on a baking sheet and bake for 20 minutes. The slices can be flipped over by carefully opening the foil packet and placing the sheet back into the oven with the foil still open. Keep cooking for another 10 to 15 minutes, or until the potatoes are golden and tender.
  •  TO STORE You can store any extra grilled potatoes for up to five days in the refrigerator.
  • TO REHEAT Simply reheat at 350 degrees Fahrenheit until hot and bubbly in the oven.
  • TO FREEZE Potatoes turn mealy when frozen and thawed, so I wouldn't suggest doing that.
Serving: 1 g Calories: 196 kcal Carbohydrates: 31 g Protein: 4 g Fat: 7 g Animal Fat: 1 g Omega-3 Fatty Acids: 1 g Oils with a high monounsaturated fatty acid content: 5 g Potassium: 730 mg Fiber: 4 g Sugar: 1 g Vitamin A: 8 IU Vitamin C: 34 mg Calcium: 25 mg Iron: 1 mg

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Among the best (and tastiest) ways to prepare vegetables is on the grill. an addition to the main dish

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Hello, my name is Erin Clarke, and I am completely committed to feeding the world delicious, nutritious, and inexpensive meals. In addition to writing for wellplated, I also create all of the recipes. Author of Well Plated and com I am on a mission to help you save time and dishes while satisfying your cravings for sweets and vegetables. WELCOME

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