Easy Spicy Grilled Potatoes
This is one of those to-taste recipes.
Servings 4
Calories 146kcal
Ingredients
- 2 large Russet potatoes you can use more small potatoes but you'll have to reduce the cook time.
- olive oil
- kosher salt
- fresh ground black pepper
- cayenne pepper if you want a less-spicy version, substitute paprika instead
- garlic powder
- parsley chopped, to taste, as garnish
Instructions
- Fire up your grill for indirect cooking. You want the temperature at the grates to be 350-400 F.
- Rinse off the potatoes and pat dry.
- Use a knife to poke 3-4 holes in the tops of the potatoes, going about 1/2 of the way into the potato.
- If you're using potato nails insert them now.
- Drizzle the potatoes with just a bit of oil. Use your hand to rub the oil all over the potato. If you don't want to get your hands oily just use a brush.
- Sprinkle the potatoes with salt. Don't be shy with it and make sure you get all sides.
- Transfer the potatoes to the grill and cook for about 30-45 minutes. If you're not sure how consistent or high your grill temperature is, I recommend checking them after 30 minutes.
- The potatoes are done when you can insert a knife or skewer and it enters the flesh but still meets with some resistance. You aren't fully cooking them, just getting them just soft. You don't want them to fall apart later when you cut them
- Remove and let cool slightly. Meanwhile, crank up your grill for direct cooking over medium-high heat.
- Cut the potatoes in 1/4" - 1/2" cubes and transfer to a large bowl.
- Add a little splash of oil to the potatoes and stir gently to coat.
- Sprinkle with salt, pepper, cayenne and garlic powder. My suggestion is don't be shy with any of them, but add them all to taste. Stir gently to coat.
- Transfer the potatoes to a grill basket and place on a hot grill over direct heat.
- Grill the potatoes until they start to get golden brown with a light char on the bottoms. Flip gently and cook until golden brown on the other side.
- Remove from grill and transfer the potatoes to a platter. Sprinkle with chopped parsley and serve.
Notes
This is a great recipe for using up those odd-shaped potatoes at the bottom of a bag of potatoes.
Nutrition
Calories: 146kcal | Carbohydrates: 33g | Protein: 4g | Fat: 0.1g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.003g | Sodium: 9mg | Potassium: 769mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 11mg | Calcium: 24mg | Iron: 2mg