Best Grilled Potatoes Recipe – How To Make Grilled Potatoes

Caitlin Bensel

Whether baked, mashed or made into a casserole…it’s no secret that Ree Drummond loves a good potato recipe! Reminiscent of Ree’s popular Crash Hot Potatoes, these roasted potatoes are summer’s crispiest treat and they don’t require heating the house. The next time your menu includes grilled chicken, steak, or pork chops, prepare grilled potatoes to go with them. They are the perfect side dish for the barbecue!

Do you need to boil potatoes before grilling them?

It is very difficult to cook potatoes all the way through on the grill, without them becoming too crispy, charred or drying out the flesh. The best way to prepare potatoes for the grill is to boil them first. Once cooked with a fork, drain the potatoes and let them cool to room temperature. This allows the skin to dry out, then crisp on the grill, and also allows the flesh to firm up so it doesn’t fall apart when it reaches the heat.

Can you put the potatoes directly on the grill?

As long as the potatoes are wider than the grills, you can put the potatoes directly on the grill. Baby potatoes can be a bit tricky to untangle because they roll. Like grilled shrimp, we found that placing potatoes on a skewer helped manage them more easily on the grill and reduced the risk of losing one to the flames.

How long does it take for potatoes to cook on the grill?

Once the grill is very hot, the potatoes need about 6-8 minutes on each side to become crispy and charred.

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Yields:

8


portions

Total time:

0

hours

35

minutes

8 to 10 12-inch skewers

2 tbsp.

Grated parmesan

2 tbsp.

chopped fresh parsley or chives

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  1. Place potatoes in a large saucepan or Dutch oven and cover with 1 inch of cold water. Bring to a boil over high heat, then reduce to low heat. Bake until fork tender, 15 to 20 minutes. Drain and transfer to a plate to cool to room temperature.
  2. Preheat a grill to medium-high heat (400 to 450°). Soak 10 to 12 inch wooden skewers in water.
  3. Meanwhile, combine butter and garlic in a microwave-safe bowl. Cook, covered, over high heat until melted, 30 to 60 seconds.
  4. Place 3 to 4 potatoes on each skewer. Brush everything with the butter mixture. Place the skewers over direct heat on the grill and cook until browned and slightly charred, 6 to 8 minutes per side.
  5. Transfer to a serving platter. Brush with remaining garlic butter, then sprinkle with Parmesan and fresh herbs.

Boil the potatoes to the point of cooking. Potatoes can vary in size. Start checking the super small potatoes after 15 minutes – they may need to be taken out of the water first.

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