Grilling Potatoes

Potato Preparation | Grilling Potatoes | Grilling Tips


Preparing Potatoes for Grilling

Skins On | Skins Off

The skin of a potato is edible, so the potato can be prepared with the skins on or with the skins off. Whether the skins are peeled off or left on will depend on personal preference and the preparation instructions that are called for in the recipe.

Skins Left On

Scrub the potato under cold running water to remove any dirt remaining on the skin.

Using a sharp utility knife or the tip of a vegetable peeler, remove eyes, blemishes or green spots. If more than half of the potato is green, dispose of the potato because it will be bitter and the green portion contains solanine, which is slightly toxic.

 

Skins Peeled Off

Scrub potatoes under cold water and then remove skin by peeling with a vegetable peeler or using a sharp utility knife.

Remove all the skin and then remove any green spots or blemishes that remain.

 

When the potato is completely peeled, place it in cold water immediately until ready to cook or ready to cut to desired size. The cold water will prevent the outer surface of the potato from discoloring.

Grilling Potatoes

Slices with Skins On | Wedges with Skins On | Whole New Potatoes with Skins On

There are many ways in which potatoes can be cooked on the grill. They can be cooked as whole potatoes, in halves, slices, or wedges. They are generally grilled with the skins on but can be grilled without. The following methods of grilling are some of the ways that potatoes can be cooked on the grill.

Potato Slices with Skins On

Wash potatoes and dry with a paper towel. Cut lengthwise into 3/8 to 1/2 inch thick slices.

Note: If desired, the skins can be removed for grilling. Before cutting into slices, peel the potatoes as shown above.

Place the slices into a large saucepan and add just enough water to cover the slices. Bring to a boil and simmer for 4 to 6 minutes. Cook until slightly tender but still firm.

Drain the potatoes and pat dry with a paper towel. Coat both sides of the potato slices with cooking oil before placing on the grill to help prevent them from sticking while cooking.

Place the slices on the grill over medium direct heat and season with salt and pepper or any other seasonings desired.
Cook for 2 to 3 minutes and turn slices to the other side. Cook the second side for 2 to 3 minutes until nicely browned and tender.

Potato Wedges with Skins On

Wash potatoes and dry with a paper towel. Do not peel. Cut potatoes in half lengthwise and then into 1 inch wide wedges.

Note: If desired, the skins can be removed for grilling. Before cutting into wedges, peel the potatoes as shown above.

Brush the wedges with cooking oil immediately to prevent them from turning brown and to help prevent them from sticking to the grate when placed on the grill.

Place the wedges on the grill over medium direct heat with one of the cut sides down. Cook for 5 to 6 minutes and turn to the other cut side. Cook on second side for 5 to 6 minutes and then turn wedges so the skin side is down. Finish cooking until tender. Potatoes wedges should be nicely brown. Serve while hot.

New Potatoes - Whole with Skins On

Wash potatoes and dry with a paper towel. Do not peel. Place potatoes on metal skewers. The metal skewers will aide in the cooking of the potatoes.

Brush new potatoes with cooking oil to prevent them from sticking to the grates and to provide a crispier skin.

Using indirect heat, place the skewered potatoes on the edge furthest from the direct heat source. Cook over the indirect heat for 30 to 40 minutes. Gradually roll the potatoes toward the direct heat.

At the end of the cooking time the potatoes should be over the direct heat.
When the potatoes are done they will have a crisp skin on the outside and the inside will be tender and moist.

For more information on potates, see All About Potatoes.

Grilling Tips

  • Prevent the darkening of a just peeled potato by cooking it immediately or placing it in cold water until ready to use.
  • Precook potatoes until just tender before grilling. They can even be cooked a day ahead and then stored in the refrigerator until ready to grill. Finish cooking them on the grill for that great grilled flavor but for a lot less grilling time.
  • Grill potatoes with other vegetables, such as onions, peppers and carrots, for a great grilled side dish. Wrap tightly in foil and grill for about 40 minutes on high. Turn the foil packet over half way through the grilling time.
  • Cutting potatoes into smaller or thinner pieces will allow them to cook faster on the grill, but do not cut too small if placing directly on the grill. If they are too small they may fall through the grates or fall apart when turning them.

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