Grilled Potatoes
Serves 6
Rather than cooking these grilled potatoes in aluminum foil, I par-boil them and place them directly on the grill. They come out crispy on the outside, creamy in the middle, and packed with smoky flavor. They're a delicious summer side dish!
Equipment
Ingredients
- 2 pounds small yellow or red potatoes
- 2 teaspoons sea salt
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika, optional
- Freshly ground black pepper
- Avocado oil or cooking spray, for the grill
- Chopped fresh herbs, such as parsley, chives, and/or dill, optional, for garnish
Instructions
- Place the potatoes in a large pot and cover with cold water by 1 inch. Stir in 1 teaspoon of the salt.
- Bring to a boil over high heat, then reduce the heat and simmer, uncovered, for 8 to 15 minutes, or until fork-tender (the potatoes will finish cooking on the grill). Drain the potatoes. When cool enough to handle, cut in half.
- Preheat a grill or grill pan to medium heat.
- In a large bowl, toss the potatoes with the olive oil, garlic powder, onion powder, smoked paprika, if using, the remaining 1 teaspoon salt, and several grinds of pepper.
- Brush or spray the grill grates with avocado oil. Grill the potatoes cut side down for 5 to 6 minutes, or until char marks form. Flip and cook for 5 more minutes, or until the potatoes are tender and well-charred. The time will depend on the size of the potatoes.
- Season to taste and sprinkle with fresh herbs, if desired.