Quick and Simple Potatoes for the Grill

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Quick and Simple Potatoes for the Grill

If you are anything like me, you love a good meal of meat and potatoes. I know, probably not the healthiest meal I could prepare for my family, but man cannot live on vegetables alone. Or at least I cannot. Of course, the easiest way to make potatoes is to wash them off, sprinkle them with salt and/or pepper, poke a few holes in them, and through them on the grill for an hour or so. I love a good baked potato, but also need to have some variety. I came up with this recipe so that I could add some variety.

Ingredients

  • 3 or 4 large potatoes – Idaho Burbank’s work best for this.
  • 1 stick of butter – real butter works best, I prefer unsalted butter.
  • Your choice of herbs and/or spices – I recommend Garlic and ChivesĀ (Here are some great garlic presses for you!)

Preparation

Wash the potatoes in cold water and slice about 1/4″ thick. I have a food processor or electric spiralizer that makes short work of this. If you have time to cut the potatoes about an hour before cooking, soak the slices in cold water to pull out some of the starch so they will cook better on the grill. Even if you do not soak them, you should rinse and drain the sliced pieces.

Slice the stick of butter lengthwise to make equal even strips. Then cut each strip lengthwise again giving you 8 mini-sticks of butter. If you are not up to this task, you can simply cut the butter into about 24 to 30 pieces.

Find a deep dish safe to use on your grill. I have actually found a metal bread pan works well for this. Be careful using glass or Pyrex as I have had them crack on my grill.

Add a layer of potatoes just enough to cover the pan, then add two mini sticks of butter ( or 6 to 8 pieces), and sprinkle with your favorite herbs or spices. I have tried garlic and chives, rosemary and thyme, and even a lemon pepper dry rub. Continue to layer potatoes, butter, and herbs and spices until you have added all the potatoes. I usually get about 4 or 5 layers.

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Cooking

Cover your dish with aluminum foil or grill safe lid and start grilling. It takes about 40 minutes for the potatoes to cook through, so time your meat to go on so that both will be cooked at about the same time. I have found that it is not necessary to stir the potatoes while they cook, in fact, it seems they cook best when you just do not mess with them while they are cooking.

Remove the dish from the grill and allow it to cook for about 5 minutes. If you are cooking a steak, it is best to let the steaks rest for about this long before cutting them anyway, so the time works out nearly perfect.

Closing Notes

I have made this dish a few times and most have worked out well. However, try not to add any salt to the potatoes, for whatever reason my salt and pepper version turned into mush. If you need salt on your food, add it to the potatoes after they are cooked. If you like cheesy potatoes, you can add shredded, low moisture cheeses with each layer of potatoes. I also like to add butter and sour cream to these when it is time to eat.

I hope you enjoy this recipe. I am headed back to the grill to make some more!

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