Evelyn Rayner: Grilled Potatoes

My family loves potatoes in all shapes and sizes, fries, mashed, baked, etc. During the summer (when we would typically grill our main dish) I would end up heating up the kitchen while making the potatoes and veggies. One day I decided to try grilled potatoes to keep my kitchen cool.

There are several different ways you can make potatoes on the grill. One of the popular recipes is to place them in a foil packet with butter or oil. The problem is you are adding a lot of fat to an already starchy food.

To be honest, I like adding butter, oil, salt, cheese, etc to potatoes, but when I’m focusing on consuming less fat in my diet, this recipe is perfect.

The grilled method of making potatoes skips the oil and butter, but you still get a delicious flavor. The downside of this recipe is that you do need to boil the potatoes for about seven minutes before placing them on the grill, however they have a crispier, french fry taste when you are finished making the recipe.

Grilled Potatoes

Course Side Dish

Author Toni Anderson

Ingredients

2 pounds Russet Potatoes cut into slices or pieces
1 Small Onion sliced thinly
1 8 oz. Container Mushrooms cleaned and sliced, optional
4 tbsp. Unsalted Butter
1/2 tsp. Dried Oregano
1/2 tsp. Dried Thyme
1/2 tsp. Dried Basil
1/2 tsp. Seasoned Salt
1/4 tsp. Fresh Ground Black Pepper

Toppings

Bacon
Chives
Sour Cream

Instructions

Heat grill to medium high heat.
Lay 4 pieces of aluminum foil on tray or cutting board (for easy transport to the grill)
Wash and cut potatoes, place on foil.
Add onions and mushrooms (if desired) on top of potatoes.
Combine seasonings in a small bowl.
Sprinkle on 1/2 teaspoon seasoning to each packet.
Grill over indirect heat for 20-30 minutes or until potatoes are tender.