How to Grill Potatoes
Invest a few minutes now, and you'll know how to grill potatoes that are perfect forever more. Grilling potatoes isn't really all that difficult, but there are a few helpful tips that'll make it easier.
There are lots of potato grilling methods and loads of potato recipes. And don't forget the different types of potatoes you have to work with, too.
Types of Potatoes for Grilling
Typically, you'll find red potatoes, russet potatoes, yellow potatoes and round white potatoes at the grocery store, each with their own particular characteristics. All are good for grilling.- Russet Potatoes - These have a higher starch content than the other types, and become somewhat dry and fluffy when cooked. That texture is perfect for grill baked potatoes that'll be smothered in butter and sour cream. Also good for grilling in foil packets with oil or butter and seasonings. These are the large, brown colored "baking potatoes" you'll find in the produce section.
- Round White Potatoes - More of an all purpose potato, these are more creamy in texture, and hold their shape after cooking. They're good for baking whole and grilled wedges or slices. They also make great grilled potato salad.
- Red Potatoes - Even creamier than whites, red potatoes are fairly firm and moist when cooked. They are great for making grilled smashed potatoes, wedges and slices. Coat with oil and grill whole until lightly browned for great flavor!
- Yellow Potatoes - Most commonly it's Yukon golds. These have rich flavor and a creamy texture that's almost waxy. Great tasting in most recipes.
Grilling Potatoes
How to Grill Potatoes On a Gas or Charcoal Grill
You can make your potato grilling as simple or as complex as you want, from basic grilled whole potatoes to recipes like twice baked potatoes and grilled potatoes au gratin.Whole grilled potatoes are easiest - just wash the potatoes, rub with oil and grill over medium heat. Turn every so often to prevent burning. Larger potatoes will take longer, and cook quicker if wrapped in foil. Grill for 30 minutes to an hour, depending on grill temp and potato size. They are done when a fork pierces easily into the middle. If potatoes are parboiled before grilling, they'll be more moist, and cooking time will be shortened.
To shorten cooking time even more, cut the potatoes into slices before wrapping in foil. Wrap individual servings of 1/2 inch thick slices in foil, with two teaspoons of oil and fresh herbs, chopped garlic, cayenne pepper flakes, thinly sliced onion - with imagination you can have a different foil pack potato recipe every day!
How to Grill Potatoes - Wedges and Slices -- Cut potatoes can also be cooked directly on the grate. To make wedges, cut the potatoes in half, then section each half into four wedges. Rub with oil and season with salt and pepper, or spices and herbs. Grill skin side down. When grilling slices, cut the potato no more than 1/4 inch thick. This will ensure that the middle is completely done before the outside burns. Turn once, or as needed for even browning. Grill potato wedges and slices for 10 to 15 minutes, or until tender.
How to Grill Potatoes Indoors
Indoors, potatoes can be grilled in a countertop contact grill or on an open grill. Electric contact grills have a heated bottom section, with a hinged, heated top section. The closed configuration traps moisture, preventing the potatoes from drying.Open electric grills provide a hot, ribbed surface to cook on. The potatoes need to be turned for even cooking and browning. Some open grills include a cover or lid that traps heat, making for quicker cooking. Cut the potatoes into 1/4 to 1/2 inch thick slices, oil them up and season to your liking before cooking on your open grill or contact grill. Cooking time will vary because of grill temperature differences, but figure on 10 to 20 minutes.
Favorite Grilled Potato Recipes
Two methods I like a lot are the smashed grilled potato and the twice grilled potato recipes. These take a bit more effort, but the results are worth it!For smashed grilled potatoes, they can either be parboiled or grill-baked before smashing. My preferred smasher is the bottom of a heavy drinking glass. Don't totally crush the potatoes, just press them enough to break the skin and flatten the tops and bottoms. Once smashed, brush with butter or oil, then season with salt and pepper. Grill over medium-high direct heat for about 5 minutes, turning once so each side is browned.
Twice baked potatoes are very popular. Russets work best, since it's easier to scoop the potato flesh out of the halved potato without breaking the skin. Grill whole russet potatoes until done, then split lengthwise into halves. Scoop out most of the flesh, leaving about 1/4 inch attached to the skin. Mix the scooped out tater stuff with seasonings, butter, cheese, finely chopped veggies, herbs, and/or spices. Spoon the filling back into the potato halves and grill until the cheese melts and the filling starts to brown, around 10 to 15 minutes of indirect heat.
How to Grill Potatoes - Appetizers -- For a great potato appetizer, grill some potato skins. Cut whole baked potatoes into quarters and remove all but about 1/4 inch of the flesh. Season as desired, then top with crispy bacon bits, shredded cheese and chopped fresh parsley. Serve with seasoned sour cream for dipping.
