Reviewed: Aug. 5, 2009

These were easy to make and a nice change from regular potatoes. I thought the recipe called for too much pepper for my taste.

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Penny

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Reviewed: Jun. 14, 2009

Went great with the BBQ Chicken I made, chicken on the middle of the grill and potatoes in the indirect heat. Super easy and quick with great results. This recipe is a keeper!

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Betsy

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Reviewed: May 30, 2009

Very good! I used red potatoes, cut in half. Adjusted seasoning to taste, but who doesn't. We grill alot so Im always looking for sides that I can grill. This was perfect. Thanks for sharing!

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tiffscookin

Cooking Level: Intermediate

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Reviewed: May 27, 2009

These were very good, and an easily adaptable recipe too for different spices. I used new white potatoes, and this cooking method was not long enough. They needed more time boiling or more time on the grill to get them finished. I will make this again though!

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Jenny

Cooking Level: Intermediate

Home Town: Langley, Washington, USA

Living In: Everett, Washington, USA

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Reviewed: May 24, 2009

Very good! And very easy too! I didn't see the need to reserve the dressing--and there wasn't any dressing to reserve, anyway, which is a nice change from too much dressing (which usually happens to me). I like the flavors and the ease of these potatoes--nice way to do them on the grill. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Apr. 30, 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.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Feb. 16, 2009

Good but only use half the rosemary. It's powerful!

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Noonie

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Reviewed: Aug. 25, 2008

I may fool around with this recipe a little to see if I can get a little more flavor from it maybe some garlic powder and Italian seasoning in place of rosemary. I wasn't impressed with it but I definitely think it has potential. Maybe some salad dressing instead of the oil. I'll try it a few different ways and come back with a report.

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Hummel97

Cooking Level: Intermediate

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Reviewed: 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.

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SQUEAKER04

Cooking Level: Expert

Home Town: Vancouver, Washington, USA

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Reviewed: Jun. 17, 2008

over all this was great, it had way to much pepper for me. I Will cute back on that next time. Kids loved dipping it in ranch dressing

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kathy

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Reviewed: May 27, 2008

I made these last night alongside BBQ steak and we thought they were just ok. They don't get very brown over indirect heat and given the added work (as opposed to just plain baked potatoes), they weren't worth the extra effort.

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: May 21, 2008

I was sadly disappointed in this recipe. Followed it exactly, but found it to have too much pepper for my taste.

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freesialea

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Reviewed: May 17, 2008

These were pretty tasty! I halved the potatoes instead of quartering them, but followed the recipe otherwise. I did also skip the last step of drizzling the leftover oil on top; I didn't feel it necessary. Good and easy. Thanks!

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: May 14, 2008

We prefer small Yukon Gold potatoes cut in half...added some crushed garlic, mixed them all up in a plastic baggie and put onto a slotted pan we have for the grill...we use a lot of parmesean cheese, so it tends to get sprinkled all over just before eating

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Honey

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Greeley, Colorado, USA

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Reviewed: Jul. 30, 2007

We really enjoyed these potatoes.I actually microwaved mine a bit to soften them up, put them inside of a plastic zip lock bag with the seasonings. I used some minced garlic as seasoning also. Grilled them as directed and they were great. Previously, I have cooked potatoes this way in the oven and they have been delicious also!

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Janine

Cooking Level: Intermediate

Living In: Hendersonville, North Carolina, USA

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Reviewed: Jul. 11, 2007

I've tried these twice. Once with fresh rosemary and the secnd time w/ Herbs de provence. Made them on the grill and the second time in the toaster oven (our barbeque got rained out). Extremely easy to make and tastey!

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Carly

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Reviewed: Jul. 8, 2007

Thanks for the great method - I'd never thought of parboiling and then grilling. Worked great! I did use a different spice blend so I can't comment on that part but I am so pleased with how it all turned out. I'll be doing this often - great change from potato salad!

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Gramma_Rox

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Reviewed: Jun. 28, 2007

Didn't think the flavor was great. I like the taste of the other recipe on this site, that's almost exactly the same, except it uses season salt for it's flavoring.

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GLOJAO

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Reviewed: May 30, 2007

I will never eat baked potatoes different again. I used 1 1/2 tsp Herb Provence and 1/2 tsp of Parsley and added to a little sour cream as a finishing touch My wife and I absolutlly loved it. Thank You!

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