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Grilled Potatoes Recipe
Grilled Potatoes Recipe photo by Taste of Home

Grilled Potatoes Recipe

Publisher Photo
Need a simple sidekick to serve with steaks or chops? Try Jena Coffey's bursting-with-flavor potatoes. “I make this recipe for picnics and potlucks,” she notes from Rock Hill, Missouri. “The potatoes turn out tender and well-seasoned. Plus, there's one less pot to wash.”
TOTAL TIME: Prep: 10 min. Grill: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Grill: 30 min.
MAKES: 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 medium baking potatoes, peeled and cut into 1-inch cubes

Nutritional Facts

1 serving (3/4 cup) equals 126 calories, 3 g fat (trace saturated fat), 0 cholesterol, 151 mg sodium, 22 g carbohydrate, 2 g fiber, 2 g protein.

Directions

  1. In a large bowl, combine the first five ingredients. Add potatoes; toss to coat. Spoon onto a greased double thickness of heavy-duty foil (about 18 in. square).
  2. Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 30-35 minutes or until potatoes are tender, turning once. Open foil carefully to allow steam to escape. Yield: 4 servings.
Originally published as Grilled Potatoes in Country Woman August/September 2007, p33

Nutritional Facts

1 serving (3/4 cup) equals 126 calories, 3 g fat (trace saturated fat), 0 cholesterol, 151 mg sodium, 22 g carbohydrate, 2 g fiber, 2 g protein.

Reviews for Grilled Potatoes

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 2, 2013

So good! First time grilling potatoes this way and I was so pleased. I used garlic salt instead of the garlic and salt, and thyme for my spice. I think you could use any combo. We topped ours with some sour cream. Yum.

MY REVIEW
Reviewed Jun. 29, 2013

You can give this recipe some additional flavors with other chopped herbs, such as rosemary or dill. Any leftovers reheat nicely the following morning for a hearty breakfast side dish.

MY REVIEW
PPW
Reviewed Jul. 2, 2011

Making this tonight. I used a touch of Italian Seasoning in place of the basil. YUM. Served with Italian Chicken and Corn on the Cob.

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