Written by adam on Jun 2, 2006
It's an uncommon idea--grilling potatoes. We smash them, mash them, roast them, broil them, twice bake them, boil them, fry them .. pretty much everything under the sun to them. But grill them? Seems a little unheard of. Until now. This is very much a visual dish, so it is imperative that you use the Yukon Gold potatoes. If cooked entirely on a grill, this dish is best done on a gas grill, where you can control the temperature with more ease than charcoal.
- 4-5 medium Yukon Gold Potatoes
- 2 stalks fresh rosemary
- Juice and zest of 2 lemons
- 4 cloves garlic
- 2-3 pinches of kosher salt
Prep Peel the potatoes, and slice them into large wedges. You want at least one surface of the wedge to be long and flat, so you can get those nice grill marks. Make a rough chop of the garlic.
Put the wedges in a bowl along with the lemon juice, lemon zest, rosemary stalks, salt, and garlic. Mix together and cover tightly. Marinate in the fridge for about an hour.
Fire up on side of your propane grill to a high temperature. When the grates are hot, remove the bowl from the fridge and pick out the potato wedges. Reserve some of the garlic and rosemary. Lay the wedges gently down over the heat and grill until the edges have nice grill marks or have started to turn brown and get crusty.
Remove the wedges from the heat and into a roasting pan. add a little bit of the liquid, a few pieces of garlic, and a sprig or two of rosemary. Cover the pan lightly with foil and stick the whole pan in the grill over indirect heat. Roast for 13-15 minutes at 400 degrees.
Responses to "Grilled Potatoes" ...
I actually cook potatoes on the grill more than any other type of cooking method, particularly in the summer. I find that red ("new") potatoes work best for grilling due their relatively small size. I quarter them, and use a grill pan for easier flipping/tossing. I usually use a bit of olive oil in the marinade. Cumin, cayenne pepper, ground mustard, wet mustard, hot sauce, etc are all good additions, as well.
The "finish in the oven" trick is one that I've recently become a fan of. It gets them out of your way while you're finishing the meat (because there's always meat), and it's a good opportunity to rehydrate them; the grill has a tendency to dry them out. I'll also just keep the bowl of marinade next to the grill and toss them in it again toward the end of cooking.
That is awesome, Tom. And yes, getting them out of the way is a good idea, one which I didn't think of. That can be handy when you have a lot of people over.