We have been making good use of our grill this summer. But, one things we have hesitated to grill has been potatoes.
I’m glad we gave them a try, because they’re not as tricky on the grill a you might think.
The thing about potatoes is that they take a long time to cook. This can make timing a bit tricky when it comes to grilling.
But, there is a trick.
While the grill is heating up, par-boil your potatoes until they are just starting to soften. Then, you can transfer them to the grill to finish them off. Since they are already most of the way cooked, they only need 10-15 minutes (depending on how cooked they are). And, that is just long enough to infuse them with the grill-smoke flavor and give them those pretty grill marks.
You can do this for whole potatoes to get them grill ‘baked,’ if you will. Or, you can chop or slice the potatoes and cook them on skewers or in a grill basket.
We opted for the skewer method this time because we needed to try out the Flexible Grilling Wire we were sent from Fire Wire. These long skewers are great if you have a full grill, because you can snake the skewer around your burgers and corn. They were easy to load and easy to handle, once you got used to the fact that these guys are flexible. (And, I mean SUPER bendy!)
It’s nice to know that we won’t have to be constantly buying bamboo skewers any more.
- 2 lbs potatoes, quartered
- ¼ c red wine vinegar
- 3 Tbsp olive oil
- ½ c parsley, fresh, chopped
- 2 tsp salt
- 4 tsp paprika
- 2 tsp garlic powder
- 1 medium onion, quartered
- Preheat your grill to medium heat. (You should be able to hold your hand over the cooking grates for 5-7 seconds.)
- While the grill is heating, place quartered potatoes in a medium soup pot and cover with water. Cover and bring the water to a boil. Boil potatoes 8-10 minutes, until nearly tender. Drain potatoes.
- While the potatoes are boiling, whisk together vinegar, oil, parsley, salt, paprika and garlic powder in a 1 cup liquid measure.
- Pour half of the vinegar dressing over the drained potatoes in the pot. Stir gently to coat.
- Carefully skewer the potato pieces and onions with either a metal grilling skewer or soaked wooden skewers.
- Place the potato and onion skewers on the hot grill grate. Cover and grill for 5-10 minutes. Turning halfway through to achieve good grill marks and even cooking.
- Remove the skewers from the grill. Place the potatoes and onions in a large bowl and toss with the remaining dressing.
- Serve warm.
DISCLOSURE: We received the Fire Wire Flexible Grilling Wire used in this recipe. We were not compensated for our time. As always, all opinions are our own.
Here’s what the rest of the crew brought to the tailgate today:
- Spiced Kofta with Carrot Karma Yogurt Dip by Culinary Adventures with Camilla
- Baked Potato Beer Dip by Cheese Curd In Paradise
- Hot Caramelized Onion Dip by Eliot’s Eats
- Healthier Buffalo Cauliflower Dip by The Spiffy Cookie
- Dunkin Duck, Cheesy Bacon and Ranch Dip by A Day in the Life on the Farm
- Diablo’d Cheesy Bacon-Onion Pinwheel Rolls by Things I Make (for Dinner)
- El Diablo Mango Mustard Glazed Grilled Scallops by Making Miracles
- Honey Grilled Chicken and Vegetable Kebabs by Debbi Does Dinner Healthy
- Thai Chicken Skewers by Sew You Think You Can Cook
- Bacon Cheeseburger Soup by From Gate to Plate
- Pumpkin Bars by The Pajama Chef