You know what’s really good? Oven roasted red potatoes. Especially if they have lots of fresh herbs and big garlic flavor. You know what is really bad? Having to roast potatoes in your oven on a hot summer day for over an hour and heat up the whole house. That sucks. No amount of herb-y and garlic tastiness is worth it. Thankfully, you can make a version that is just as tasty, if not a little better, on the grill.
Today, we’re going to be talking about grilling potatoes. I remember the first time I tried grilling potatoes. I cut them in to large slices, seasoned them up, and took them to the grill. They grilled up nice, and had some beautiful scoring on them. The looked great, but they were raw. The outer-most layer was cooked, but everything else was full of raw potato texture and flavor. Personally, I don’t care for that. I knew there had to be a way to make them better, and then it hit me!
That’s right, Boromir! One cannot simply grill potatoes and hope for them to turn out. The key to grilling potatoes is to par-cook them first! Follow these simple steps, and play around with it a bit, and you too will be able to make grilled potatoes that even Smeagol couldn’t say no to!
Grilled Herbed Potatoes
1 1/2 to 2 pounds new baby red potatoes
about 3 tablespoons olive oil
1 tablespoon fresh, chopped thyme
1 tablespoon fresh, chopped rosemary
1 teaspoon season salt
1/2 teaspoon garlic powder
1. Parboil the potatoes until they yield to a knife (about 10 minutes).
2. Let cool, and cut into halves. If your potatoes are a little bigger, you may want to cut them into quarters.
3. Add potatoes and all ingredients into a bowl and mix.
4. Turn your grill on medium high heat, and add the potatoes to a grill skillet. If you don’t have a grill skillet, make a sort of bowl out of tin foil.
5. Stir constantly, and grill for about 10-15 minutes, or until done.
4 servings, 264 calories, 10.7g fat, 41.1g carbohydrates, 4.8g protein
And there you have it! This is the perfect equation for tasty grilled potatoes.