Grilled Potatoes
Ingredients
10 Medium sized potatoes (I use red or white skinned potatoes but you can use whatever you have on hand)
1/4 cup Olive Oil
2 tablespoons seasoned salt
Directions
Cut your potatoes into a nice steak fry size.
Place your potatoes in a large pot of salted water to cover them. Bring to a boil and cook until they are just soft but firm. I usually test them with a fork. When I push a fork into them the fork should go in with some resistance but not a lot.
Drain potatoes and plug into a cold water bath to help cool them off just a little bit. You don’t want them ice cold but cooled down from being in the boiling water.
Drain your potatoes and pat dry or let them air dry while you prep for the next steps.
Preheat the grill on high heat.
In a large mixing bowl put your olive oil and seasoned salt and mix well.
Add your potatoes to the mixing bowl and mix until potatoes are well coated.
Place your potatoes in a vegetable or fish basket and clamp closed.
Place potatoes on girl and cook for 15 – 20 minutes, turning them periodically. You want them to be crispy on the outside and slightly browned.
Remove from grill and serve with your favorite main dish.
***Note: If you do not have a vegetable or fish basket to cook your potatoes in you can cover the grill with aluminum foil and cook direct on the aluminum foil. If you use this method you will have to turn each potato until they are crisp on the outside.
Equipment
Knife
Cutting Board
Measuring cup – Wet
Measuring spoons – Dry
Vegetable or fish basket or aluminum foil and tongs
Pair with my Bacon Horseradish Dip