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 |
- 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
- Wash and dry 1½ pounds of potatoes and cut into quarters or cubes depending on the size of your potatoes.
- 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 the grill 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.
- Toss with ½ c feta (or grated or shredded Parmesan cheese), 2 Tbsp fresh chopped parsley and freshly ground black pepper.
- Keep warm over indirect heat until ready to eat.
Adapted from Weber’s Way to Grill Book.