My family loves potatoes in all shapes and sizes, fries, mashed, baked, etc. During the summer (when we would typically grill our main dish) I would end up heating up the kitchen while making the potatoes and veggies. One day I decided to try grilled potatoes to keep my kitchen cool.
There are several different ways you can make potatoes on the grill. One of the popular recipes is to place them in a foil packet with butter or oil. The problem is you are adding a lot of fat to an already starchy food.
To be honest, I like adding butter, oil, salt, cheese, etc to potatoes, but when I’m focusing on consuming less fat in my diet, this recipe is perfect.
The grilled method of making potatoes skips the oil and butter, but you still get a delicious flavor. The downside of this recipe is that you do need to boil the potatoes for about seven minutes before placing them on the grill, however they have a crispier, french fry taste when you are finished making the recipe.
- Seasoning McCormick’s veggie seasoning, Emeril’s Original Essence, or any combination of spices including garlic, paprika, salt, and pepper
- Wash potatoes, then slice into 1/4 inch thick slices.
- Boil potatoes for about 7 minutes. You want them to be soft, but not falling apart.
- Drain water then place potatoes into a large bowl.
- Coat with seasoning.
- Place on the top rack of the grill, or turn the grill to low and place on the bottom rack. I found that tongs work better than a spatula.
- Grill for 5 minutes on each side.
- Remove from the grill and serve.
- You can brush the potatoes with butter after grilling, but they taste good without butter as well.
Favorite potato recipes
- Healthy Baked French Fries
- Grilled Sweet Potatoes
- Rosemary and Garlic Roasted Red Potatoes
- Au Gratin Potatoes