There’s always a few items that I keep on hand at my house and one of those things is a hearty supply of potatoes. Potatoes are such a versatile item that can be incorporated into any meal. One of my favorite ways to prepare them is using this recipe for grilled potatoes. That’s right, potatoes on the grill! Summer in Michigan means laid back evenings and laid back meals. There’s no reason to heat up your house using the oven when the grill can be a fun way to prepare a full meal for the family. It would be a shame to exclude potatoes and this recipe is an easy way to spruce up your spuds!
Since I like to keep my recipes easy to follow, there’s only a few ingredients involved. Don’t let that fool you though, this dish is an all around crowd pleaser. I enjoy cooking a meal on the grill because it lets the whole family get what they want. These potatoes will pair great with a steak and just as well with a vegetarian burger or roasted veggies.
If you notice the potatoes are cooking quicker, or browning too quickly, turn the heat down. Depending on your grill and the outside temps, it may take a little more or less time to cook. We like our potatoes extra crispy so I tend to let them go for a bit. I try to keep from opening the lid as to not let the heat out. If you’re cooking other things on the grill, like chicken, I wait until I have flipped the potatoes.
- Preheat the grill to 350°-400°, if you are using a vegetable grate make sure that is heating up too.
- Wash and cut potatoes into ½ inch slices. You can also slice them slightly bigger as well. You just want to make sure they are all roughly the same size.
- Boil potatoes for about 6-8 minutes. You want the fork to go in but not too easily. Drain potatoes and set out to dry. I use a cutting board and set the potatoes on there to dry. About 10-15 minutes should do it.
- In a bowl, combine the potatoes with the olive oil, salt, pepper and garlic powder. Stir to combine. At this stage, you can add whatever seasoning you desire! I will often add fresh garlic cloves, some fresh rosemary too.
- You can place potatoes on tin foil or use a vegetable cooking grate for the grill. You want to cook on medium high to high heat, around 425°-450°. Every grill is different so you will have to monitor the potatoes! I usually let them cook about 15-20 minutes and flip.
- To get extra crispness, I add the butter. Take the 1 tablespoon and break it up and spread on top of the potatoes. Cook an additional 15 minutes. Cooking times WILL vary. We like our potatoes extra crispy so I tend to let them go for a bit.