Grilled Potato Recipe
I came up with this simple grilled potato recipe just recently. It is so easy and satisfying that I just had to share it with you right away.
One of the problems with grilled potatoes is that if you just throw cut up pieces of potatoes on the grill they either are too small and fall through the grate or they take a while to cook and are burnt and dried out before they are done in the middle. One alternative is to cook whole potatoes over indirect heat like a baked potato. You can find instructions for that on the grilling potatoes page.
Instead, the other day when cooking up a nice leg of lamb on a bed of thyme I had some home-grown potatoes laying around and I cooked them up thusly: I just threw them in a cast iron skillet! They came out perfectly. Crispy and smokey on the outside, tender on the inside, just delicious. And they were super easy!
What you will need:
- Potatoes: Really any will do but I prefer sweeter, creamier types like red potatoes or yukon golds for this recipe.
- Olive Oil
- Salt and Freshly Ground Black Pepper
- Fresh rosemary: Dried will do in a pinch.
- A cast iron skillet
How to cook this grilled potato recipe:
- Gently rinse or brush off the potatoes but do not remove the skin. Cut them into large, bite-size pieces, in halves, quarters, or eighths depending on the size of the potatoes.
- Throw those beautiful 'taters in a caster iron skillet and drizzle generously with olive oil and season well with salt and black pepper.
- Finally, scatter over a handful of fresh rosemary leaves very coarsely chopped.
- Throw the skillet on the grill just off direct heat. It doesn't need to be on indirect heat, just not too intense so they don't sear and burn on the outside too fast. Close the lid and check back every 5 minutes or so to stir them up, closing the lid each time. A bit of smoking wood is nice too, helping to add a savory, aromatic smoke flavor to the grilled potatoes.
- After a while (timing will depend on the size of the potatoes and the heat of the grill), they will get dark brown and golden and the skin will wrinkle up. Test a piece for doneness by piercing with a fork or knife. When they are your desired softness in the middle, they are ready.
- Pull them off the heat and they are basically ready to serve! They make a great accompaniment to almost any grilled meal, especially rich, grilled meats.
Enjoy this grilled potato recipe!
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