With the weather finally turning spring-like (I think), it’s time to fire up your grill at home, at the cabin or in camp for some tasty outdoor cooking! One thing that many people I know don’t do though is grill potatoes. C’mon, why not! Here, I’m grilling potatoes right next to my venison brats.
Taters are ready-made for the grill! They’re thick and tough, and what some call a ‘versatile vegetable.’ There are lots of different ways to grill them. You can grill them hot and fast, or low and slow if you want. What’s important is to keep those potato skins oiled and they’ll turn out beautifully.
Now, this is the recipe I follow with my potatoes on the grill. What I do with my taters is slice them or cut them up into small pieces. Take those sliced potatoes and put them on a sheet of foil large enough so you can wrap them up. Top with olive oil, balsamic vinegar, seasonings, etc., essentially with anything that isn’t going to burn up (no cheese, please). A favorite seasoning mix of mine includes black pepper, sweet paprika, cumin, garlic and a little rosemary. Wrap the taters up tightly in the foil and throw them on a medium hot grill. These foil packets will cook in about 20 to 30 minutes. Check to make sure they are done before you pull them off the grill and be extra careful opening the packets because the steam inside can be very hot – around 500 degrees F (260 degrees C.). Voila!