Grilled Baked Potatoes

71 Reviews

Prep: 5 min
Cook: 25 min
Ready In: 30 min

“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.” - by TODD SCHULTZ

Ingredients

4 large baking potatoes, quartered
2 tablespoons olive oil
2 teaspoons freshly ground black pepper
2 teaspoons garlic powder
2 teaspoons dried rosemary
salt to taste

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 6 Servings

Directions

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.
Preheat the grill to medium-high heat. Drain potatoes and toss with olive oil, black pepper, rosemary and salt to taste.
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.

Nutrition

Amount Per Serving (6 total)

Calories
195 cal
10%

Fat
4.7 g
7%

Carbs
35.8 g
12%

Based on a 2,000 calorie diet

Share It

Reviews (71)

Rate This Recipe

137

SQUEAKER04

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 wi..." See moreth 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."

107

Skoo

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, ..." See moreand 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!"

LIZCANCOOK

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..." See more outsides and soft insides. We love this recipe."

More Reviews