Grilled Potatoes

These amazingly delectable easy Grilled Potatoes are made with simple spices most of which you may already have on hand.  Just a little toss in some vegetable oil and the spices and then into a grilled basket or aluminum foil for cooking right on the grill.

These spuds are the prefect side for all of your summer barbecue and grill recipes. I love to serve these with oven baked ribs, Grilled Pork Tenderloin, and Grilled Flank Steak.

How to make Grilled Potatoes

Start by washing, drying, and slicing your potatoes. Then drizzle with oil and stir to coat.  Now sprinkle with the spices and stir again to coat.  Then preheat the grill and load the potatoes into the grilling basket.  Place on the grill over indirect heat.  Watch for flare ups and flip the potatoes several times rotating the grill basket to keep the potatoes cooking evenly.  Cook until fork tender then carefully remove from the grill using oven mitts or pot holders.  Finally if desired season with more salt and pepper to taste.

Recipe notes and helpful tips

• Small Yukon Gold or red potatoes work best for this recipe.  After washing and drying slice about 1/3 inch thick.
• You can use vegetable, canola, or olive oil.  My personal preference is vegetable oil because it has a higher smoking point and it really crisps up and browns the potatoes.
• This recipe works best with dried herbs.  Fresh herbs add a bright delicious and aromatic freshness but they are best added toward the end or at the end of the cooking time.  Feel free to add a sprinkle of fresh herbs at the end.
• Do not fret if you do not have a grill basket.  Simply make 4 aluminum foil packets and divide the potatoes evenly between them.  Place the packets on the grill over indirect heat flipping and rotating several times.
• These potatoes are best served straight off the grill while they are crispy and hot.
• Use great care when removing the grill basket or foil packets from the grill. Oven gloves will help get the job done.

When to use dried and fresh herbs

This is an age old question.  I like to use dried herbs for recipes that have a longer cooking time like soups, stews, casseroles, and chilis.  Fresh herbs are great in salads, cold appetizers, pasta salads, seafood (as it cooks quickly), and chicken.  Of course there are exceptions to these rules and a lot of it is personal preference based on taste.  For example fresh dill and chives are wonderful in fresh baked quiche and you can’t do much better than fresh parsley, rosemary, sage, and thyme in  sausage stuffing with fresh herbs.  Just remember that dried herbs are more concentrated and potent than fresh so use a 1:3 ration.  So for every 1 tablespoon of fresh herbs use 1 teaspoon of dried herbs and vice versa.

Other potato recipes you will love!

• Air Fryer Baked Potatoes
• Twice Baked Potatoes
• Funeral Potatoes
• Roasted Red Potatoes
• Cheesy Scalloped Potatoes
• Roasted Rosemary Potatoes

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