Grilled Potato Recipe

Written by CMP on May 27, 2008

It's much too early in the season for corn, so I'm constantly looking for a starch to add to my grill-everything meals. Potatoes are an obvious choice but I'm getting a little tired of the basic baked potato. On the heels of the roasted sweet potato recipe I tried recently, I decided to try out a spiced oil rub / dressing for grilled white potatoes.

I left them unpeeled because I like the texture contrast you get when the skins get crispy. Even my eight year old liked them, so they can't be all bad.


Rinse potatoes under cold water and scrub with the palm of your hand to remove any dirt. Dry thoroughly with paper towels.

Combine the juice from the lime with the chili powder, coriander, olive oil, salt and pepper in a small mixing bowl. Stir well to combine.

Cut potatoes into quarters (do not peel the potatoes first). Brush the flesh side of each potato quarter with the chili-lime mixture.

Grill potato quarters flesh side down over direct-high heat until you get good grill marks on each (about 2-3 minutes). Flip potatoes to skin side down and move off to the side of the grill. Baste flesh site of potatoes again with chili-lime mixture. Continue to grill over indirect heat, with grill covered, another 30 minutes, or until potatoes are tender.

When done, drizzle remaining chili lime mixture on top of potatoes and serve hot.   

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