Photo by: Laura Kurella

These crispy grilled potatoes are seasoned with regular pantry staples and cooked on metal skewers on your grill. Enjoy perfectly crisp potatoes without heating up your kitchen! There are few things better than extra crispy potatoes, hot off the grill. You will love them on their own, but they’re even more irresistible with a tasty dipping sauce. Try serving them with ketchup, chipotle sauce, or ranch to take them over the top.

Grilled potatoes belong in your summer side dish rotation! Just like oven roasted potatoes, they’re crispy on the outside and creamy in the middle, but the grill infuses them with an extra layer of smoky flavor.

Ingredients

• 2 pounds Idaho Potatoes, well scrubbed
• 3 tablespoons olive oil
• 1 medium garlic clove, peeled
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Directions

1. Immerse potatoes in large saucepan of boiling salted water and boil for 20 minutes, depending on their size or until they are still slightly firm. Drain and cool. (Don’t skip this step! Without it, the potatoes can become too dark on the outsides before their insides are tender. Par-boiling them jumpstarts the cooking process.)
2. Slice the potatoes in half lengthwise and then cut the potato halves into 1-inch slices. Carefully place the potato pieces on metal skewers.
3. In small saucepan combine the olive oil and garlic and bring to a simmer on medium heat. Add salt and pepper. Remove the garlic clove.
4. When ready to grill, prepare barbecue for medium heat grilling. Place potatoes on grill and baste with oil mixture. Grill about 8-10 minutes on each side or until the potatoes are brown and crisp on the outside and tender throughout. Serve with salt and pepper if desired.

Reheating Leftovers

• Leftovers should be stored in an airtight container in the refrigerator and are best if used within 3 days.
• To reheat, place them in a new lightly greased foil packet and heat in a 350° oven or on the top rack of a hot grill for about 5-7 minutes, until heated through.

Recipe courtesy of the Idaho Potato Commission.