It's late summer here in Minnesota and we grill as often as possible. Grilled potato recipes are so easy to add to the menu. We've gathered quite a collection so decided to share a couple of favorites.
Herbed Grilled Potatoes
6 large potatoes
6 tbsp. butter, melted
1/4 cup fresh herbs (rosemary, thyme & parsley)
Salt & pepper to taste
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.
Grilled Potato Wedges
Yummy when they are slightly charred and crispy on the outside while remaining soft and creamy inside!
Baking potatoes (Russet or Yukon Gold are two good ones)
Freshly ground black pepper
For Your Kitchen:
- Wash the potatoes but do not peel them.
- Cut the potatoes, lengthwise, into wedges of the same size. (about 1/2 inch thick should be about right.
- Place the potatoes in a bowl and cover them with cold water; let them soak for about 20 minutes. This will make the potato wedges more crispy when grilled.
- While the potato wedges are soaking, prepare your grill for cooking on medium heat.
- Drain the water from the potato wedges and pat them dry on paper towels.
- Toss the potato wedges in olive oil, sprinkle with a little cumin and Kosher salt and black pepper to taste.
- Arrange the potato wedges on the grill so that they are not touching.
- Grill the potatoes for about 5 minutes, turn each wedge and
continue to grill and turn the potato wedges for about 5 minutes on each side...about 20 minutes total grilling time.
- Don't allow the potatoes to become too dark.
Sanyo HPS-SG3 200-Square-Inch Electric Indoor Barbeque Grill, Black
Electric Potato Peeler
Ways to Cook Potatoes
For Your Garden:
How to Grow Potatoes
Growing Organic Food
Best Potato Recipes Home Page
Thank you for subscribing to "Potato Peelings." Feel free to forward this newsletter and check back often; we continue to add new recipes as do our readers.