Saturday, August 21, 2010

Grilled Baked Potatoes

Baking potatoes, halved, toss with olive oil, salt & pepper & cooked on a hot grill.

Grilled Baked Potatoes

One of the easiest ways to grill baked potatoes is to simply wrap them in foil and cook them over direct heat until tender. You can unwrap them the last few minutes to crisp them up, but to me, it still tastes more like a steamed potato, which is good, but is missing that "baked" flavor. I don't wrap my potatoes when I bake them in the oven either - just wash, prick a few times with a fork or knife, and bake directly on the rack.  Course you can also cook them on the grill without wrapping but, either way, it takes about as long as it would in the oven.

Instead, treat them basically as you do other veggies on the grill, by slicing them lengthwise and then grilling them right over direct heat.  You get that baked flavor you want with a smaller time investment and the bonus of grilling so you don't have to heat up the oven. Simple. Delicious!



If you have very large bakers, or if you're running shorter on time, get a head start with the microwave by pricking several times with the tines of a fork, then cooking on high for 5 minutes.  Slice lengthwise and grill.  Goes great with those Spicy Sugar Steaks I posted recently.

Prep time: 10 min
Cook time: 35 min
Total time: 45 min

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Grilled Baked Potatoes
From the Kitchen of Deep South Dish


Large baking potatoes, like Idahos
Olive oil
Kosher salt and freshly cracked black pepper
Sprig of rosemary, stripped


Preheat grill to high. If potatoes are extra large, prick several times with a knife or fork and microwave for 5 minutes.  Split in half lengthwise and toss with olive oil until coated all over.  Sprinkle both sides with salt and pepper. Place potatoes, cut side down over direct heat and grill for 15 to 20 minutes or until nicely browned. Use tongs to turn, sprinkle the cut sides with the rosemary and continue grilling another 10 to 15 minutes or until tender. Check with a fork or with the tip of a knife to see if soft. Drizzle with additional olive oil or add a pat of butter before serving.

Source:  http://deepsouthdish.com

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Pan Roasted Rosemary Parmesan Potatoes
Cold Baked Potato Salad
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Posted by on August 21, 2010

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