Best Grilled Potatoes Recipe – How to Make Grilled Potatoes

the pioneer woman's grilled potatoes recipe

Caitlin Bensel

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Yields:

8


servings

Total Time:

0

hours

35

minutes

8 to 10, 12-inch skewers

2 tbsp.

grated parmesan cheese

2 tbsp.

chopped, fresh parsley or chives

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  1. Place the potatoes in a large pot or Dutch oven and cover by 1 inch with cold water. Bring to a boil over high heat, then reduce to a simmer. Cook just until fork tender, 15 to 20 minutes. Drain and transfer to a plate to cool to room temperature.
  2. Preheat a grill to medium-high heat (400 to 450°). Soak 10- to 12-inch wooden skewers in water.
  3. Meanwhile, combine the butter and garlic in a microwave safe bowl. Cook, covered, on high just until melted, 30 to 60 seconds.
  4. Place 3 to 4 potatoes on each skewer. Brush all over with the butter mixture. Place the skewers over direct heat on the grill, and cook until golden and a little charred, 6 to 8 minutes per side.
  5. Transfer to a serving platter. Brush with any remaining garlic butter, then sprinkle with parmesan cheese and fresh herbs.

Boil the potatoes just until the point of doneness. Potatoes can vary in size. Start checking super small potatoes at the 15 minute mark—they may need to come out of the water first.

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