Roasted Potatoes on the Grill
These grilled potatoes are a cinch to make--simply potatoes, garlic, oil, and rosemaryâthat turn crispy on the outside, blissfully tender on the inside.
Nutrition Facts
311 kcalCalories
4 gProtein
34 gCarbs
18 gFat
Ingredients
Instructions
Prepare the grill for direct cooking over high heat so it maintains a steady temperature of 500º F (260ºC).
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Continue Reading at Leitesculinaria →Chef's Notes
Use caution with hot oil–Be very careful when adding the potatoes to the hot oil, as it can splatter.
Stir regularly–Stir the potatoes regularly to help them crisp evenly.
Dietary–This recipe is suitable for gluten-free, dairy-free, and vegan diets.
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Reviews from the Original Source
I LOVE roasting potatoes on the BBQ grill! This will be a summertime standard from now on! Didn’t have to turn on the oven on a hot day, and the potatoes looked Gorgeous! Tasted great too. Just make sure to watch/stir them regularly. I wish I had taken a picture. I used butter, oil, and fresh rosemary. I used garlic granules, so I didn’t have to worry about burnt garlic, and a generous amount of seasoning salt.
These roasted potatoes are wonderful! They turned out as described, crispy on the outside, creamy on the inside. Used a cast iron skillet to which I added the oil and garlic. The garlic burned however which I kinda thought it would since the grill was at 500. I removed it as soon as I noticed it had burned.
No matter, the potatoes were still delish. I’m still left wondering though about the garlic…just add it later in the roasting? But that wouldn’t flavor the oil which seems necessary.
Used my cast iron frying pan - these are more like a fried potato - but damned delicious. And simple!
Just got done making these grilled potatoes, and they were so delicious! Best ever! I didn't think it was possible, with only 5 ingredients, but it was so packed full of flavor. I just used an aluminum foil pan, I used russet and red potatoes (my fave was def the red potatoes) and I used about 6 garlic cloves. I also seasoned at the beginning. My little girls loved it so much, as do I. I did crowd the potatoes, so I got very crispy ones along with softer ones, which I didn't mind one bit. I actually saw this recipe months ago, and remembered it today with the warmer weather now, and wanted to try it. Thanks so much for an outstanding recipe.
I made these potatoes last night. Correction, I prepared the potatoes and then handed them over to my husband (aka Grill Master) for execution. They were absolutely delicious, with a wonderfully creamy texture on the inside. I think I'd like them a little crispier on the outside - would love some advice in that regard. A little bit crispier, and I think they would be a wonderful gluten-free substitute for French fries. Yet another killer recipe from Leite's Culinaria.
Great, easy recipe. I used tricolor fingerling potatoes and it made a very restaurant-quality potato.
Yummy is what I say!!! My husband did something similar but put them on the BBQ and I was surprised how well they turned out. We have a huge rosemary bush in our garden and we use rosemary a lot. Thanks for the great recipe!!
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