We’re having an unusually warm March here in New York, so it’s already time to start grilling! One of my absolute favorite side dishes is roasted potatoes cooked on the grill alongside our main course. These are absolutely fantastic with steak, but also go well with anything from chicken to burgers. They’re even veg* friendly so long as your spice mixes don’t have any cheese!
Ingredients:
- Approximately one medium potato per serving (I actually wound up not using one of these and it made 3 rather large servings). Yukon Gold or white potatoes work best, but red potatoes or regular baking potatoes work as well.
- 1 shallot, minced
- 2 garlic cloves, minced (more or less to taste)
- Oil (I used olive oil, but flavored oils are fantastic. You can even use Italian dressing)
- Salt, pepper, other herbs & spices (onion/garlic powder, Italian seasoning blend. These are also very good with Cajon seasoning or chili powder.)
Preheat your grill or light the charcoal. Cut the potatoes into ½” to ¾” cubes (peel if desired), then rinse them in a colander to remove the excess starch, and dump them out on a paper towel to absorb some of the excess water. If you have one of those fancy grill pans with holes in it for roasting veggies, line that with aluminum foil (leave enough extra length to fold over and seal the foil when you’re done); otherwise, just make a pouch or two out of a couple layers of foil. Coat the foil with a thin layer of oil, then add the potatoes in a single layer and sprinkle the shallots and garlic over them. Add salt, pepper, whatever other herbs and spices you like, and another sizable drizzle of oil, then carefully stir to distribute the spices. I never measure out any of the salt or anything, but add a bit more than you think you’ll need since some inevitably sticks to the foil. Fold over the foil and tightly seal it so no steam escapes.
Put the pan or pouches on the grill and relax. Over medium-high heat they should take about 30 minutes to cook (though I can’t remember for certain since my grill freaked out on me last week and wouldn’t heat properly). The bottoms may burn a little bit and stick to the foil, but those are the yummiest ones! Just use a spatula to scrape them off the foil if necessary. I have no idea how well these reheat because I always finish every last one. Enjoy!
5 replies on “Roasting Potatoes on the Grill”
You know, I should do this for the next cookout I go to! I usually bring veggie burgers, but this would be a nice also-veggie side that probably nobody else would bring.
It’s a great alternative to potato salad and you don’t have to worry about the mayo/egg spoiling in the sun (or being inedible for anyone who’s veg*).
What is the difference between doing this, and roasting potatoes in the oven? Just wondering because the recipe seems the same for both.
It’s basically the same, you just don’t have to heat up the kitchen by turning on the oven.
I make these all summer long, and am happy that grilling season has started early this year! So easy, so yum!