Best Grilled Potatoes Recipe – How to Grill Potatoes

Best Grilled Potatoes Recipe – How to Grill Potatoes

the pioneer woman's recipe for grilled potatoes

Caitlin Bensel

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

Do you have to boil potatoes before grilling them?

It is very difficult to grill potatoes without them becoming too crispy, charred, or drying out the flesh. The best way to prepare potatoes for grilling is to boil them first. After they are fork-tender, drain the potatoes and let them cool to room temperature. This allows the skin to dry out, then crisp up on the grill, and also allows the meat to harden so it doesn’t fall apart when it comes out in the heat.

Can you put the potatoes directly on the grill?

As long as the potatoes are wider than the grates, you can place the potatoes directly on the grate. Baby potatoes can be a little tricky to shake because they roll. Like the grilled shrimp, I found that placing the potatoes on a skewer helped manage them more easily on the grill and made it less likely to lose one to the flames.

How long does it take to grill potatoes?

Once the grill is really hot, the potatoes need about 6 to 8 minutes per side to get crispy and charred.

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Yields:

8


servings

Total time:

0

hours

35

min

8 to 10, 12-inch skewers

2 spoons.

grated parmesan

2 spoons.

fresh chopped parsley or chives

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  1. Place the potatoes in a large pot or Dutch oven and cover with 1 inch of cold water. Bring to a boil over high heat, then reduce to a simmer. Cook just 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°). Dip 10- to 12-inch wooden skewers in water.
  3. Meanwhile, combine the butter and garlic in a microwave-safe bowl. Cook, covered, on high until melted, 30 to 60 seconds.
  4. Place 3 to 4 potatoes on each skewer. Brush all over with the butter mixture. Place the skewers directly on the grill and cook until golden brown and lightly 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 until boiling point. Potatoes can vary in size. Start checking the very small potatoes at 15 minutes – they may need to come out of the water first.

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