Ah, the unmistakable sizzle of the grill—it’s like summer’s own symphony, isn’t it? Potatoes, those humble tubers, transform into golden slices of joy when kissed by the flames. There’s something inexplicably comforting about gathering around the grill with friends, a cold drink in hand, while the scent of these spuds mingles with laughter and warm breezes.
Steps
- Place the whole potatoes in a large pot and cover them with cold water, ensuring the water level is about an inch above the potatoes. Add a teaspoon of salt to the water, bring it to a boil, then reduce the heat and let it simmer uncovered for 8 to 15 minutes until the potatoes are fork-tender.
- Once the potatoes are cooked, drain them and let them cool enough to handle. Cut each potato in half and preheat your grill or grill pan to medium heat.
- In a large bowl, toss the halved potatoes with olive oil, garlic powder, onion powder, smoked paprika (if using), the remaining teaspoon of salt, and a few grinds of pepper. Make sure the potatoes are evenly coated with the seasoning.
- Lightly oil the grill grates with avocado oil to prevent sticking. Place the potatoes cut side down on the hot grill and cook for 5 to 6 minutes until char marks appear. Flip the potatoes and continue grilling for another 5 minutes until they are tender and well-charred.
- After grilling, taste and adjust the seasoning with additional salt and pepper if needed. Optionally, sprinkle the potatoes with fresh herbs such as parsley, dill, or chives before serving to add a burst of fresh flavor.
Ingredients
- 2 pounds small red or yellow potatoes
- 2 teaspoons salt, divided
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional)
- Freshly ground black pepper, to taste
- Fresh herbs such as parsley, dill, and/or chives for garnish (optional)
- Avocado oil, for brushing or spraying the grill grates
FAQ
- What type of potatoes are best for grilling?
- Small red or yellow potatoes are ideal for grilling due to their waxy texture, which helps them hold up well on the grill. Their smaller size allows for more skin exposure, which crisps nicely during grilling.
- Why is par-boiling necessary before grilling potatoes?
- Par-boiling is essential because it kickstarts the cooking process, ensuring that the potatoes cook evenly and don’t become too dark on the outside before their insides are tender.
- How long should I grill the potatoes after par-boiling?
- After par-boiling, grill the potatoes for approximately 10 minutes, flipping halfway through. The exact time may vary depending on your grill’s heat and the potatoes’ size and type.
- What are some serving suggestions for grilled potatoes?
- Grilled potatoes can be served on their own or with a dipping sauce like ketchup, chipotle sauce, or vegan ranch. They pair well with grilled proteins like BBQ tofu, veggie burgers, or as part of a summer salad spread.
- How can leftover grilled potatoes be stored and reused?
- Store leftovers in an airtight container in the refrigerator for up to three days. Reheat them in the microwave or a hot skillet. They can also be added to salads, grain bowls, or used in a frittata.
Tips
- Use the Right Potatoes: Opt for small red or yellow potatoes, as their waxy texture helps them maintain their shape on the grill. Their smaller size also means you only need to halve them, ensuring a perfect crispy skin.
- Don’t Skip Par-Boiling: Par-boiling the potatoes is essential to ensure they cook thoroughly on the grill without burning on the outside. Boil them until fork-tender before grilling for the best results.
- Direct Grilling for Extra Crispness: Instead of using foil packets, place the potatoes directly on the grill grates. This method gives them a crispier skin and enhances the smoky flavor.
- Season Well and Add Fresh Herbs: After grilling, season the potatoes with salt and pepper, and consider adding fresh herbs like parsley, dill, or chives for a burst of fresh flavor that complements the smokiness.
Equipment
- Grill or Grill Pan – Essential for grilling the potatoes.
- Avocado Oil Spray – For brushing or spraying the grill grates.
- Large Pot – For par-boiling the potatoes.
- Large Bowl – For tossing the potatoes with olive oil and seasonings.
