Grilled Baked Potatoes Recipe - Allrecipes.com
Grilled Baked Potatoes Recipe
  • READY IN 30 mins

Grilled Baked Potatoes

Recipe by  

"I was tired of eating baked potatoes the old fashioned way with gobs of butter, so I created this simple recipe to put a little twist on them. My family and friends love them and I hope you do too."

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Ingredients Edit and Save

Original recipe makes 6 Servings Change Servings
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  • PREP

    5 mins
  • COOK

    25 mins
  • READY IN

    30 mins

Directions

  1. Place the potatoes into a large pot with water to cover. Bring to a boil and cook over medium-high heat for about 10 minutes, or until tender.
  2. Preheat the grill to medium-high heat. Drain potatoes and toss with olive oil, black pepper, rosemary and salt to taste.
  3. Place the potatoes skin-side down over indirect heat on the grill and reserve liquid. Grill for about 15 minutes. Remove potatoes to a serving plate and sprinkle with the reserved olive oil mixture.
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Reviews More Reviews

Most Helpful Positive Review
Jul 13, 2008

We really loved this recipe. I fixed it just as it says,. except I put my potatoes in the microwave for 2 minutes then turned them over for another 2 minutes, cut them in half and brushed the tops with olive oil mixture. They were on the grill for about 10 minutes. Skins were so cruncy and potatoes were so tasty. Will be sure and fix them again.

 
Most Helpful Critical Review
Oct 24, 2011

Very disappointed. All I could taste was the oil. I made mashed.

 
Aug 19, 2010

GREAT!!! This is the best with your grilled meats in the summer. I tried it as written, then made my tweaks. New potatoes (red or white) are the best. Added crushed fresh garlic instead of powder, and grilled both the skin and the "flesh" until nicely browned and crunchy on the outside. In my opinion, there's no need to drizzle the remaining oil afterwards, it tastes great as is. Make sure to add a little salt on top while they're still warm. Made this for a family barbeque, and got rave reviews. Easy to make-ahead- just pre-cook the potatoes and store in fridge with oil mixture until ready to use, then grill. UPDATE 8/19/10 I tried this basic method with sweet potatoes, cut in thick slices. YUM! Fresh Garlic and Rosemary are the best!

 
Oct 18, 2004

I've tried this wonderful recipe with reds, yukons and Idahos, and we really prefer the first two. The consistency of those potatoes held up great to the spices and grilling. Super-flavorful, crispy outsides and soft insides. We love this recipe.

 
Apr 12, 2010

Excellent flavor and impressive presentation. I didn't bother to pre-cook the potatoes. Just tossed them with the olive oil and seaonings and placed them, flesh side down (for nice browning) in a pan made of heavy duty foil. Delicious and beautifully golden brown.

 
May 01, 2009

I've made these a number of times now and I use individual microwave potatoes to cut down on the time. I also lightly score the potatoes before tossing them in the olive oil mixture. I cut the amount of black pepper in half. These always come out nice and crispy. I don't drizzle them with any extra olive oil afterwards, just a little salt.

 
Jul 13, 2005

I took the last reviewers advice and used red potatoes. I cut each one in half and followed the remaining directions. Yum! These have that great fried potatoes crisp on the outside without a lot of fat. I will be making these again. Fast and easy yet worthy enough to serve to company!

 
Jun 06, 2011

I skipped the boiling process and just microwaved for a few minutes. Then quartered and let marinate in the fridge until I was ready for them. Great flavor off the grill.

 

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Nutrition

  • Calories
  • 195 kcal
  • 10%
  • Carbohydrates
  • 35.8 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.7 g
  • 7%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 9 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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