Description
Grilled Baked Potatoes are the ultimate sidekick to any summer meal. Infused with garlic and rosemary, these crispy-on-the-outside, fluffy-on-the-inside potatoes bring flavor, texture, and versatility to your grill menu.
Ingredients
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4 large baking potatoes, quartered
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2 tbsp (30ml) olive oil
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2 tsp (4g) freshly ground black pepper
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2 tsp (6g) garlic powder
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2 tsp (2g) dried rosemary
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Salt, to taste
Instructions
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Pre-Boil Potatoes: Add quartered potatoes to a large pot of water. Boil for 10 minutes or until fork-tender but not mushy. Drain well.
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Season: Toss hot potatoes in a large bowl with olive oil, pepper, garlic powder, rosemary, and salt. Coat thoroughly.
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Preheat Grill: Set grill to medium-high. If using charcoal, distribute coals evenly.
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Grill: Place potatoes skin-side down over indirect heat. Grill for 15 minutes, turning occasionally, until crisp and golden.
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Serve: Transfer to a serving dish and drizzle with any leftover seasoned oil. Serve warm.
Notes
Cut potatoes into equal sizes for even cooking.
Let potatoes sit with seasoning before grilling for deeper flavor.
A grill basket helps with easy flipping and prevents loss through grates.
No need to peel; the skins add texture and help them hold together.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American