Wiktor Wise
Grilled potatoes are a delicious and healthy side dish that can be easily prepared on an electric grill. With a crispy exterior and a soft, fluffy interior, grilled potatoes are a perfect summer meal. The grill infuses the potatoes with a smoky flavour that is hard to resist. This guide will take you through the steps to achieve perfectly grilled potatoes, from preparation to seasoning, and offer tips on potato varieties and cooking times.
| Characteristics | Values |
|---|---|
| Potato Varieties | Russet, Idaho, Yukon gold baby potatoes, small red or yellow potatoes |
| Potato Preparation | Wash and dry potatoes, poke with a fork, par-boil, slice |
| Seasonings | Olive oil, salt, pepper, garlic powder, onion powder, smoked paprika, fresh herbs |
| Grill Type | Electric grill, preheated to medium heat |
| Grill Time | 15-20 minutes, turning halfway through |
| Potato Texture | Crispy on the outside, soft and fluffy on the inside |
| Serving Suggestions | Sour cream, green onions, butter, dipping sauce |
| Storage | Refrigerate leftovers for up to 4-5 days, reheat in the oven or on the grill |
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What You'll Learn
Potato preparation: par-boil, slice, and season
Grilled potatoes are a great, healthy way to enjoy this starchy vegetable. They are crispy on the outside and soft and fluffy on the inside. The grill infuses them with a smoky flavour and they make a perfect summer side dish.
To prepare your potatoes for grilling, first, par-boil them. This jumpstarts the cooking process and ensures that the potatoes cook evenly and don't burn on the outside before becoming tender. Place the whole potatoes in a large pot and cover them with water, adding about an inch of water above the potatoes. Season the water with salt and bring it to a boil. Boil the potatoes for 8-15 minutes, or until they are fork-tender.
Next, slice the potatoes. If they are larger than a golf ball, cut them into 1/2-inch thick rounds or slices. If they are golf ball-sized or smaller, cut them into halves or quarters. The size of the potato slices will impact the cooking time, with smaller slices cooking faster.
Finally, season the potatoes. Toss the sliced potatoes with olive oil and your desired seasonings. You can use salt and pepper, garlic powder, onion powder, rosemary, oregano, smoked paprika, or fresh herbs like parsley, dill, or chives. You can also brush the potatoes with oil and season them after grilling, or even top them with butter, sour cream, cheese, or bacon bits.
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Wrapping potatoes in foil
There are a few benefits to wrapping potatoes in foil before grilling. Firstly, the aluminum foil traps the heat, resulting in faster cooking times. The foil also insulates the potatoes, keeping them warm for longer after cooking. Additionally, wrapping potatoes in foil helps to create a crispy skin while maintaining a fluffy inside texture. This method works well with various potato types, including Russet, Idaho, red, and sweet potatoes.
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Grill temperature and timing
The grill temperature and timing will depend on the type of potatoes you are using and the method of grilling.
If you are grilling potatoes in foil, you should first preheat your grill to a medium-high setting, which is around 375 to 400 degrees Fahrenheit. Then, place the potatoes on the grill and cook for 15 minutes. After 15 minutes, flip the potatoes over and recover them with foil. Cook for another 5 to 10 minutes, until tender.
If you are grilling potatoes directly on the grill, you should preheat your grill to a medium setting. Then, place the potatoes on the grill and cook for 5 minutes. After 5 minutes, flip the potatoes and grill for another 5 minutes, or until the potatoes are tender and well charred.
If you are using small potatoes, such as Yukon gold baby potatoes, the grilling time will be shorter. You can grill these potatoes for about 10 minutes, flipping them halfway through.
If you are using larger potatoes, such as Russets, you may need to par-boil them before grilling. After par-boiling, grill the potatoes for about 7 minutes, or until they are tender and well charred.
Keep in mind that the grilling time may vary depending on the heat of your grill and the size and type of potatoes you are using. Always check that the potatoes are tender before serving. You can use a meat thermometer to check the internal temperature, which should be at least 205 degrees Fahrenheit. Alternatively, you can pierce the potato with a knife or fork, and if it slides in easily, the potatoes are done.
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Potato toppings and seasoning
Grilled potatoes can be topped with a variety of ingredients, ranging from the classic to the adventurous.
A simple baked potato can be delicious with just a pat of butter, a sprinkle of salt, and pepper. For a more indulgent option, load your potato with butter, sour cream, cheese, and bacon bits. Other classic toppings include chives, butter, cheese, and spring onions.
If you're feeling more adventurous, you can try adding some spice with chili con carne, or a sprinkle of chili crisp with orange zest, chili flakes, and chili powder. You could also try a Thai-inspired topping with red curry peanut sauce, scallions, peanuts, and cilantro, or a Mediterranean twist with pesto, ricotta cheese, and chicken fajitas.
For a vegan option, try a combination of garlic and kale, or trade out the kale for broccoli. Another plant-based suggestion is a sweet potato topped with ginger-coriander chickpeas, a ginger-tahini sauce, green onions, and cilantro.
If you're short on time, you can cheat by microwaving your potato and then finishing it on the grill.
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Potato varieties for grilling
When grilling potatoes, it is important to consider the variety of potato you will be using. Different types of potatoes will yield different results in terms of taste and texture. Here are some recommended potato varieties for grilling:
Russet Potatoes: Russet potatoes, also known as Idaho potatoes, are a popular choice for grilling. They have a high starch content, which makes them ideal for achieving fluffy and light insides when cooked. Their absorbent nature also allows them to easily absorb the flavours of smoke and char from the grill.
Yukon Gold Potatoes: Yukon Gold potatoes are another great option for grilling. They have a denser texture and a more buttery flavour compared to Russets, resulting in grilled potatoes with a creamy and dense consistency.
Sweet Potatoes: Sweet potatoes are a versatile option that can be grilled and used in various dishes. They have a distinct sweet flavour and a creamy texture when grilled, making them a delicious choice for those who enjoy a touch of sweetness in their meals.
Red Potatoes: Red potatoes are known for their ability to hold their shape well after being sliced, diced, or grilled. They are a good choice for roasting and grilling, as they can retain their structure and provide a pleasing texture in the final dish.
When choosing potato varieties for grilling, it is also worth considering the size of the potatoes. Opting for medium to large potatoes is recommended, as they are easier to handle and flip on the grill. Smaller potatoes can also be used, especially if you are grilling them as part of a larger dish or if you prefer bite-sized pieces.
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Frequently asked questions
Small red or yellow potatoes are considered the best for grilling. These varieties are fairly waxy, which helps them hold their shape on the grill. Their small size also gives them an advantage over larger potatoes. If you want to grill larger potatoes, it is recommended to cut them into slices or halves.
On a preheated grill, potatoes should be grilled for around 15-20 minutes. Make sure to turn them halfway through. Potatoes are ready when they are tender and crispy.
It is recommended to par-boil the potatoes before grilling. This ensures they cook evenly and quickly on the grill. After par-boiling, slice and season the potatoes with olive oil, salt, pepper, and any other desired herbs and spices. Wrap the potatoes in foil and poke holes with a fork to allow the flavours to penetrate.
