Grilled Potatoes

We’ve given you a choice of 3 different flavors for our favorite potato recipes! Baked Potatoes are super crispy and coated with the most amazing herbs, making them the perfect side dish to your favorite roast.

There is really nothing wrong with eating potatoes. Grilled, fried, grilled, they are the most versatile food, and no matter how you prepare them, they are delicious. In the summer we like to use the grill. It saves us from heating up the whole house with an oven, and grilling just makes everything taste better. All of these potatoes have so much flavor as the different flavors vary. If you get bored of one, go for another flavor! We understand the laws of food, but we promise you’ll never tire of baked potatoes!

Potato Options:

We prefer to use Yukon Gold potatoes for grilling, but you can always use red potatoes or even new potatoes.

Cutting Tips:

For those super small potatoes, you can simply cut them in half. If your potatoes are larger, you’ll want to cut them into thick slices, quarters, or bite-sized pieces.

Taste Variations for Baked Potatoes:

We’ve got a few different flavors for you to try with baked potatoes. Keep it classic and stick to the basic recipe, or use any of these amazing flavor variations below!

For the Potato Pesto:

2 cups packed basil leaves
1/3 cup olive oil
3 whole cloves of garlic
1/4 cup pine nuts
Top with Parmesan cheese

Place all ingredients in a blender or food processor and blend until smooth. Toss with potatoes and grill.

Lemon Pepper Butter Compound:
Mix 6 tablespoons softened salted butter with:

1 tablespoon minced garlic
Zest of 1 lemon, about 1 teaspoon zest
2 tsp salt
2 teaspoons ground pepper

Toss with potatoes before grilling.

Cooking options:

On the grill, you can cook in foil or on a griddle. If you don’t have a grill, you can bake them in foil in an oven preheated to 400°F for 20 minutes or until tender.

Storage and Reheating Instructions:

Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in oven preheated to 350 degrees until heated through.

If you liked this recipe, you might be interested in these other delicious BBQ recipes:

watch the video below Caytlin will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Preparation time 15 minute

cooking time 20 minute

total time 35 minute

raw material

2 pound Potato (Yukon Gold or Red)
3 tablespoon olive oil
1 tablespoon lemon juice fresh squeezed
2 teaspoon garlic powder
2 teaspoon Salt
1 teaspoon Black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried oregano
1/4 cup shredded cheese Parmesan or Cheddar cheese

instruct

Preheat grill to medium-high heat. Scrub the potatoes and cut them into bite-sized pieces.
Place potatoes in a large bowl and drizzle with olive oil.
Add lemon juice, garlic powder, salt, pepper, thyme, rosemary, and oregano, and stir until potatoes are fully coated.
Using 4 large sheets of aluminum foil, divide the potatoes into 4 portions and seal them to make foil packets. Use 2 coats if desired.
Place on the grill and cook 20 minutes. Rotate inside the grill occasionally to prevent hot spots.
Carefully remove from the grill and place on a cooling plate. Top with sour cream or cheese.

notes

For the Potato Pesto:

2 cups packed basil leaves
1/3 cup olive oil
3 whole cloves of garlic
1/4 cup pine nuts
Top with Parmesan cheese

Place all ingredients in a blender or food processor and blend until smooth. Toss with potatoes and grill. Lemon Pepper Butter Compound:
Mix 6 tablespoons softened salted butter with:

1 tablespoon minced garlic
Zest of 1 lemon, about 1 teaspoon zest
2 tsp salt
2 teaspoons ground pepper

Toss with potatoes before grilling.