Experiment with variations on grilled potato recipes.
Make grilled potato halves or grilled potato wedges for your next backyard barbeque or family picnic.
Some of these grilled potato recipes are wonderful for meals when you are camping.
There are lots of options here. Try them all!
Many grilled potato recipes suggest red potatoes however you can substitute whatever potatoes you have on hand and have good results.
Scrub potatoes and microwave until almost tender. Cool slightly and slice into 3/4-inch thick slices. Brush both sides of potato slices with melted butter and sprinkle with salt and pepper. Grill potato slices over hot coals, turning, until slightly browned and crusty. Brush with more melted butter and serve immediately.
Combine all ingredients except potatoes. Let stand 1 hr. Boil potatoes for about 15 minutes or until just tender. Brush the seasoned oil on top of the potatoes. Grill potato recipe for about 15 minutes or until slightly charred. Don't cook directly over coals.
Before you begin to prepare this grilled potato recipe, light the charcoal on one side of the grill or fire up one burner on a gas grill.
Cut potatoes lengthwise into quarters. Pour the olive oil on a plate and roll the potato pieces in the oil until they are thoroughly covered. Sprinkle the potatoes with salt, pepper, and chopped fresh rosemary.
When the charcoal is covered with light gray ash, put the potatoes on the grill away from the heat. Cover the grill and cook the potatoes until tender, turning them every 10 min. Depending on the thickness of the wedges, the potatoes should be done in 20 to 40 min.
When the tip of a sharp knife easily pushes all the way through the potatoes, they're ready. Sprinkle liberally with malt vinegar. Serve hot.
Scrub potatoes and microwave until almost tender. Cool slightly and slice into 3/4-inch thick slices.
Brush both sides of potato slices with some of the melted butter and sprinkle with fresh herbs, salt and pepper. Grill potato slices over hot coals, turning, until slightly browned and crusty. Brush with remaining melted butter and serve immediately.
Preheat outdoor grill. Spray two 18x24-inches pieces of foil with cooking spray. Place half of potatoes, onions and bell peppers in center of each piece of foil. Drizzle each with half of the oil; sprinkle each with half of the black pepper. Toss to coat. Fold foil in half lengthwise. Double fold the 2 opposite sides to make 2 pouches. Fold foil at top of pouches to seal, leaving room for air to circulate inside pouches. Grill 20 minutes, or until potatoes are tender.
Remove from grill. Carefully open tops of pouches. Add half of ham and chopped thyme to each pouch; mix lightly. Reseal pouches. Grill for an additional 10 minutes. Remove pouches from grill; carefully open tops of pouches. Sprinkle each pouch evenly with half of the cheese and tomatoes. Place unsealed pouches on grill and close lid of grill. Grill 5 minutes, or until cheese is melted.
This grilled potato recipe is one of our family favorites.
In a bowl, whisk together the oil, garlic, mustard, rosemary, parsley, salt and pepper. Add the potatoes and onion; toss to coat.
Place 4 sheets of 9-by-12-inch heavy-duty foil on a work surface. Spray the foil with vegetable spray. Divide the vegetables among the foil sheets. Fold into square pockets.
Place potato pockets on grill. Cook about 25 minutes or until vegetables are tender.
Remove from the grill and serve. Use care when opening pockets.
Serves 4Grill Master: The Ultimate Arsenal of Back-to-Basics Recipes for the Grill
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