Grilled Potatoes

Grilled Potatoes

from wellplated.com
30 min
4 servings

Crispy grilled potatoes are easy and a perfect side to any BBQ recipe. Golden outside, tender inside, with no boiling or clean up required!

Ingredients

  • 1 1/2 pounds baby red potatoes (or baby gold potatoes)
  • 1 teaspoon dried rosemary
  • 1 teaspoon garlic powder
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon dried oregano
  • 2 tablespoons extra-virgin olive oil
  • Grated parmesan (optional for serving)
  • Chopped fresh herbs such as parsley (rosemary, or basil, optional for serving)

Directions

  1. 1

    Rinse and dry the potatoes (no need to peel). Cut crosswise into ½-inch slices (if your potatoes are smaller than a golf ball, you can halve or quarter them). Place in a large bowl.

  2. 2

    In a small bowl, stir together the rosemary, garlic powder, salt, pepper, and oregano.

  3. 3

    Drizzle the potatoes with the oil, then sprinkle the spices over the top. Toss to evenly coat.

  4. 4

    Preheat the grill to medium-high (about 375 to 400°F).

  5. 5

    Place two large (about 22 to 24 inches long) sheets of heavy-duty foil down on a large baking sheet (you'll use the baking sheet for easy transport) so that the foil pieces are slightly overlapping down the center to create a wider sheet. Coat with non-stick spray. Spread the potatoes onto the foil in a single layer (if you prefer not to have the food touch the foil, you can add a layer of parchment in between). Place two more overlapping sheets of foil on top, then fold up the edges all the way around to seal and create a packet. Leave some space towards the top of the packet to allow the air to circulate.

  6. 6

    Using the baking sheet, carry the potatoes out to the grill, then with tongs slide the packet onto the grill. Cover then cook for 15 minutes.

  7. 7

    Carefully open the foil then use the tongs to flip the potatoes over. They should be deeply golden on the first side (if not, continue to cook them for 3 to 5 minutes more). Place the foil loosely back over the top, close the grill, and cook for 5 to 10 additional minutes, until the potatoes are tender when pieced with a fork.

  8. 8

    Slide the potato packet back onto the baking sheet, then transfer them to a serving bowl (or serve them right off of the foil). Serve warm, with a sprinkle of Parmesan and chopped fresh herbs as desired.