Tuesday, April 10, 2012

New Potatoes on the Grill

New potatoes are one of my favorite sides as they always seem to lend themselves to whatever else is on the menu.  Roast 'em, boil 'em and mash 'em up with garlic and butter...it doesn't matter, I am going to love them!  With my love of these red little devils never wavering, I must admit I have become a little complacent with the normal ways I have long cooked them.  

Recently I found a recipe that calls for them to be cooked on the grill (hold the phone, I found this on Pinterest, which I know shocks the fire out of you).  Wrapped up tightly in aluminum foil with a few seasonings and a stick of butter (give me a break, the weather's nice and I want butter) and some water, you are basically steaming them on the grill.  They were perfect!  The clean up was nothing, the flavor was amazing and my new favorite method of cooking new potatoes has officially been "pinned"!

New potatoes on the grill

6-10 new potatoes
butter (I use stick butter)
olive oil
season salt
aluminum foil

If the potatoes are a little bigger I will cut them in half, but if they are small I will leave them whole.
Lay out a big piece of heavy duty aluminum foil. Place the potatoes on the foil. 
Then I will cut a stick of butter into pieces and place on top of the potatoes. 
Then drizzle the oil and water, and then put as much season salt and pepper as you like. 
Then pull the sides up to the top and close, make sure all vent holes are closed, but make sure there is room in the foil for heat circulation.
Place on a medium heat grill and rotate every 15 minutes and leave on grill till potatoes are tender. Usually about 45 minutes.

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  1. We cook these as well on the grill. Add a little spice and when you add the water, pour over 3 Tbsp of Sun Dried Tomato Vinagrette salad dressing. Toward the end of cooking, sprinkle 4 Tbsp of parmasean cheese on them as they cook the last couple of minutes on the grill. Can you say AMAZING?