Grill Maestro

The potato is the perfect grilling vegetable because you can pretty much mess everything up and the potato is still pretty good. You can slice them, dice them, cube them, or leave them whole and they’ll turn out great on the grill no matter what you do. The key is simply letting them cook all the way through or you’ll get a pretty hard and decidedly not tasty potato experience.

If you decide you’re going to want to slice the potato, how thin you cut is will be important because you need the slices to be thin enough to cook pretty quickly yet thick enough so that you won’t need to be worried about them falling through the grates. Of course, if you slice them up, wrap them in some foil with some seasoning and some oil, you can cut them as thin as you want without being worried about them falling through the grates.

The wrap up in pieces technique is something that works for a lot of vegetables on the grill. I personally enjoy slicing up some onions and tossing them in with my potatoes (or even without my potatoes) along with some seasoning (I put Montreal steak seasoning on everything, even if it’s not Montreal steak! What a rebel I am!). Be sure to check the insides of the package often because you can’t tell just by looking at it on the grill (because it’s wrapped in foil).

Enjoy your spuds!

Image by Patrick Q.