This is a delicious, no-peel, no-fuss, grilled potato
recipe for your next cookout - Grilled Garlic Potato Pockets. Your
guests and family alike will love these smoky, crispy-edged potato
treats. Mine do, and frequently request them. Plus I've discovered a volume, baking-pan way to cook them you might prefer.
Pictured: Slightly crispy grilled garlic potatoes with parsley (the way I prefer them, as opposed to the "within an inch of a vitamin" crisp the guys enjoy). Choose your own level of "crispy."
1/2 pound potatoes per serving
Salt and pepper
Parsley or chives, fresh chopped or dried (optional)
Tear the aluminum foil into approximately 1-foot squares, 1 per serving.
Scrub the potatoes and chop them into bite-size chunks or a little smaller.
Divide the chopped potatoes evenly and place them in the center of the foil squares. Salt and pepper the potatoes to taste, sprinkle with parsley and/or chives, if you like, and top each mound with a pat of butter. Seal the foil squares tightly.
Cook over a medium-hot grill for 20-30 minutes, turning once. Be careful not to tear the foil.
Option: In a Baking Pan
I've had nice success chunky-chopping the potatoes and placing them in a disposable, aluminum baking/casserole dish with olive oil and the other ingredients. Red potatoes come out best because of their low starch content; they don't stick.
Whichever potatoes you use, par-cook them in the microwave on high for about 5
minutes to save cooking time, then continue cooking on the grill. Cook
them on the grill until crispy on the edges, stirring occasionally.
About 10 or 15 minutes before they're done, throw in a handful of fresh, chopped
garlic and parsley or chives.
More bbq recipes like the Grilled Potato Recipe
Red Cummerbund Potatoes
Stuffed New Potatoes