You aren’t ready to close the grill yet, are you? Here in the South, the heat lingers long after Labor Day, so I know we won’t be making the switch to fall comfort foods for at least a few more weeks! However, you may be tiring of grilled corn on the cob. Next time, I suggest you try these grilled potatoes instead. I hate to call anything The Best, since I think that is subjective, but these are the best in my book!
Since I am without a stove during this looong kitchen renovation, the grill has become my best friend. I have grilled okra, green beans, chicken, squash, eggplant, and peaches over the last few weeks and have tried several variations on grilled potatoes. They are a nice starch and we have been getting a ton in our CSA boxes, so I have been looking for ways to cook them up.
This variation with peppers, onions, and paprika from Taste of Home is by far the best that I have tried, but I added a couple modifications that I think make a huge difference. First of all, I left the potatoes in larger chunks but sliced the onion and peppers super thin. They simply cook better and taste better this way. I additionally changed the spices to fit my preferences. Also, I was sure to wrap everything up tight in a couple of layers of aluminum foil, like a little present. Then, just toss the packet on the grill! It takes about 40 total minutes of cook time; so I just put these on first, then add other grilled items later. If you find that the potatoes are done before the rest of your meal, just keep them wrapped up till serving and they will stay warm.
- 4 medium to large potatoes
- 1 bell pepper (any color is fine)
- 3 cloves of garlic
- 1 medium onion
- 2 tsp. paprika
- 2 tsp. thyme
- 2 tsp. salt
- Fresh cracked black pepper
- 1 tbs. olive oil
- Prep your charcoal or gas grill to medium heat.
- Cut the potatoes into wedges or cubes, aprox 1-2 inches each and add to a large bowl.
- Thinly slice bell pepper and onion. Slice garlic cloves. Add to the potatoes.
- Add the olive oil to the vegetables and toss to coat. Sprinkle with paprika, thyme, salt, and plenty of pepper. Stir gently till the vegetables are evenly coated.
- Lay out two 18-inch sheets of aluminum foil in a big X. Transfer the vegetables to the middle of the X. Fold the first piece of foil up over and around the veggies. Use the second piece of foil to cover any bare spots and crimp to close. They should be fairly tightly wrapped with no gaps.
- Grill over medium heat for 35-45 minutes or until potatoes are tender. Open carefully to allow steam to escape.