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Grill Roasted Potatoes

Now that I’ve planted and grown all those potatoes last year, what was my favorite way to eat them?  Roasting on the grill!

This is a great simple recipe that can be adapted for the grill or the oven.  Pick your favorite potatoes.  I mainly used thin skinned Yukon Gold or an assortment of the Red, White and Blue blend potatoes that I grew last summer.

Wash and dry 1 1/2 pounds of potatoes and cut into quarters or cubes depending on the size of your potatoes.  You’re looking for even pieces of about 1 inch cubes.  In a large bowl, toss the potato cubes and with 2 Tbsp extra-virgin olive oil and salt (if desired).

Preheat a grill pan over indirect high heat for about 10 min.  Add the potatoes.  To keep grill flare-ups to a minimum, I recommend spooning on the potatoes rather than dumping them onto the pan.

Grill the potatoes 30-45 minutes, keeping gill cover closed as much as possible, and turn 2-3 times until golden brown and fork tender.

When finished, remove potatoes, place in a aluminum foil “boat”, pan or heat safe bowl.  Don’t cover or the potatoes will lose their awesome crispness.  Toss with 1/2 c feta (or grated or shredded Parmesan cheese), 2 Tbsp fresh chopped parsley and freshly ground black pepper.

Cooking Notes:

  • Great with any of your favorite grated or shredded cheeses.
  • Change up the seasoning–cook with sliced onions or add chives, garlic salt, dash of cayenne powder–endless ideas.
  • You can par cook the oiled potatoes in the microwave before grilling to speed things up. Cook 2-3 minutes on potato setting, check with a fork.  Done when just getting soft, but can’t get fork all the way through.
  • Not grilling, cook in a 400°F oven.
  • Easily adapted for fewer or more people
  • Low sodium?  Omit the salt and cut back on cheese as desired

What a great side dish for any grilled meal!

Grill Roasted Potatoes
Print
Recipe type: Side dish
Cuisine: American
Author:
Ingredients
  • 1½ lbs thin skinned potatoes (Yukon Gold or red), washed and cut into 1 inch cubes or quarters
  • 2 T extra virgin olive oil
  • salt (optional)
  • ½ cup crumbled feta, shredded Parmesan or grated Parmesan cheese
  • 2 T chopped parsley
  • fresh ground pepper
Instructions
  1. Wash and dry 1½ pounds of potatoes and cut into quarters or cubes depending on the size of your potatoes.
  2. In a large bowl, toss the potato cubes and with 2 Tbsp extra-virgin olive oil and salt (if desired).
  3. Preheat a grill pan over indirect high heat for about 10 min.
  4. Add the potatoes to the grill pan.
  5. Grill the potatoes 30-45 minutes, keeping gill cover closed as much as possible, and turn 2-3 times until golden brown and fork tender.
  6. When finished, remove potatoes, place in a aluminum foil "boat", pan or heat safe bowl.
  7. Toss with ½ c feta (or grated or shredded Parmesan cheese), 2 Tbsp fresh chopped parsley and freshly ground black pepper.
  8. Keep warm over indirect heat until ready to eat.

Adapted from Weber’s Way to Grill Book.

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