Tuesday, July 13, 2010

Cook Red Potatoes Grill

Cook Red Potatoes Grill
  • If you want a grilled steak with a side of potatoes, you can cook  everything outside on the grill. For your next cookout, instead of potato salad, try serving grilled red potatoes. These tiny tubers are often served whole or halved since they are only the size of golf balls. Unlike larger russet baking potatoes, red potatoes are less starchy and do not become fluffy when you cook them. Instead, they retain their shape, so if you can easily slice them after cooking, without the potato pieces falling apart. There are two methods to cooking small, red potatoes on the grill, and these instructions will outline both of these. 

1 lb. Red potatoes
Vegetable scrub brush
Mixing bowl
2 tbsp. Olive oil
1 tbsp. Fresh crushed rosemary
Metal or bamboo skewers
Large bowl of water
Heavy duty aluminum foil
Serving platter
Oven mitts
Grill tongs


  • Preheat the grill to medium heat. If there is something already cooking, such as meat, do not adjust the heat level since you just need the grill to be hot rather than a specific temperature.
  • Wash the potatoes in soap and water, scrubbing them with a vegetable scrub brush to remove dirt on the outside. Do not peel or cut.
  • Place the scrubbed potatoes into a mixing bowl.
  • If you are using bamboo skewers, immerse them completely into a bowl of water for at least ten minutes. This will prevent them from burning on the grill. You do not have to do this if you are using the metal skewers or aluminum foil.
  • Toss the potatoes with the olive oil, rosemary, and salt and pepper.
  • Thread three or four potatoes on each bamboo or metal skewer. Have at least 1/2" of space between the potatoes. See warning. This is only if you are using skewers.
  • Follow this step to grill potatoes in aluminum foil packets. Take a sheet of heavy duty aluminum foil about 12" x 12". Place three or four potatoes in the center and fold the foil in half, over the potatoes. Crimp the edges to ensure that the foil packet is sealed. Repeat with the remaining potatoes.
  • Place either the aluminum foil packets or the skewers onto the top rack of the grill, away from direct heat.
  • Let the potatoes cook on the grill for about 7-15 minutes or until tender. Turn the skewers or foil packets after every five minutes using the oven mitts or grill tongs.
  • Test the potatoes for tenderness before removing from the grill. You can test by inserting a skewer or knife into a potato. If it goes in easily, without resistance, the potatoes are done. Depending upon the heat of your grill, the potatoes could be done in as little as eight minutes or as long as 15 - 20 minutes. Watch the potatoes, and check regularly.
  • Serve one skewer or foil packet per person. You can also empty the foil packets or push the potatoes from the skewers onto a serving platter for a family style serving.


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