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.

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.

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

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.

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

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!

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

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!

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!

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!

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.

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!

Delightful!

I followed the other reviews and used red potatoes and the tip about precooking and storing in the fridge until ready to finish...these made nice potatoes without having to heat up the oven that will be great during the summer

Wonderful! What a way to have that fattening taste without all the fat. I was surprised, that the potatoes were done enough for me,because I want them done, but they were perfect. I love the grill taste...

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.

These potatoes are FANTASTIC! I used red potatoes as suggested by the other reviews. They grilled up fast, and the marinade added great flavor.