Grilled Herb Potatoes

Has anyone tried par-boiling and marinating the potatoes in advance?

• Anonymous

• New York

• 9/7/2018

These were delicious! We used about 3 pounds of Russets and slightly less olive oil, and they were perfect. We'll definitely make them again!

• Anonymous

• New Mexico

• 6/12/2017

Love this recipe! I used Herbes de Provence and some minced rosemary for the herbs. The potatoes were terrific coming off the grill. Here's an idea to extend the recipe: I had some of the marinade left over, and also had 2 turkey tenderloins that needed to be cooked, so I put S & P on the tenderloins, and nested them on top of sliced onions and carrots in a slow cooker, then added the remaining herb mixture, topped with extra rosemary from the garden, along with a bit of water and a light white wine. On high for an hour, on low for 7. Outstanding. It all started with a great recipe for the potatoes. Love 'repurposing' vegetable marinades! Thank you!

• jefish24355

• Oklahoma City, OK

• 7/4/2016

I water smoked this for about 25 minutes, after par cooking on boil for 10 minutes. They were done much sooner than I thought, and because the smoking allowed heat to circulate throughout, I didn't need to flip them halfway through. The 1/4 cup of herbs I used was a mixture of oregano, thyme, garlic, and just a little lavender. They turned out super delicious! Definitely a way to make potatoes that I hadn't thought of before. Get ready to get your hands a little messy with the herb mixture, though.

• kaylakunz625

• South Bend, IN

• 5/22/2016

Wow these are tasty!!! And super easy, too.

• GrammyPammy2

• bethel, ohio

• 5/26/2014

Easy to make and delicious! although my hubby suggested that salt can be added to taste after cooking instead of mixing it with the herbs

• curious_eat

• London

• 9/5/2013

Please don't let yourself miss out on this easy, delicious side dish.

• kaxtell

• 8/7/2013

These potatoes are BLANKING ridiculous! They are so good! I used a grill pan and only a mix of chives and rosemary, but I'd love try them again with the addition of parsley and oregano. Yum yum yum. Make sure to cover your grill pan if you use one instead of the outdoor grill. Using plenty of lemon juice is key.

• tastysausagerecipe

• Brooklyn, NY

• 4/27/2013

The flavor was really good and very easy and quick to make. They were on the grill a little too long and were charred a little. Very simple tasty side.

• Anonymous

• Huntington Beach, CA

• 3/18/2013

Made dinner for 20 for Christmas, so instead of grilling the potatoes after parboiling, I roasted them, uncovered, at 400F. I used fresh, chopped rosemary; granulated garlic; sea salt; pepper;, and the lemon juice in the yellow plastic lemon. They were delicious! There was no compromise in flavor from using dried garlic and presqueezed lemon juice, but I believe using fresh rosemary rather than dried kicked it over the top.

• woojoo

• Honolulu

• 12/26/2012

Very simple to make. Very good flavor. Don't boil for more than the 10 minutes or some of the potatoes will break apart when tossing in the Oil/Herbs.

• NYgrillmaster

• 11/4/2012

I thought it would be great to have a mixture of potatoes and parsnips since we love roasted parsnips. What a colossal disaster! The potatoes were perfect and delicious but I obviously WAY undercooked the parsnips. Will stick with the recipe as is in future as the potatoes were so good.

• schunapa

• Denver

• 8/31/2012

Great flavor and texture. A fantastic way to change up the potatoes on your plate

• Baachus

• 8/17/2012

Wow are these good! We love the crispiness of the grilled skin with the softness of the potato. A great texture combination.

• susaninmi

• Michigan

• 7/11/2012

Very easy and delicious. Cut the potatoes lengthwise so they were bigger and wouldn't fall through the grill. Used parsley, dill and chives.

• Anonymous

• ontario, ca

• 6/20/2012