Grilling season is upon us, so fire up your grill and throw on some . . . potatoes?
Yes, you heard me right: grilled potatoes! Soft and creamy on the inside, crisp and toasty on the outside with just a touch of smoky char, grilled potatoes have become my family’s favorite way to eat America’s favorite vegetable.
While I’m no novice when it comes to grilling vegetables, I hadn’t ever considered trying potatoes. The high direct heat of the grill—while excellent for adding char and smoky caramelized flavors, and for quickly cooking my favorite tender veggies—seemed like the wrong move for dense, starchy potatoes. Wouldn’t they get burnt to a crisp before they cooked through? And wouldn’t they be a pain to cook, either rolling around if left whole, or falling through the grates if sliced?
But while developing recipes for our cookbook Five-Ingredient Dinners, I learned a few tips that will make grilled potatoes your family’s favorite too.