Now that summer is in full swing everyone has their barbecues ready to go.  Hamburgers, hot dogs, chicken and steaks are easy, but what do you serve on the side?  Grilled potatoes are the answer.  When I was in college I had a roommate named West that showed me this simple and fantastic dish.  Using potatoes, seasonings and a little aluminum foil you can have a great dish ready when your protein is ready.

Quick easy and no cleanup.
Quick easy and no cleanup.

Since the potatoes are grilled in aluminum foil they are allowed to steam then they get crispy around the edges.  They are the perfect side dish.

 West’s Potatoes

  • 6 russet potatoes
  • 1 small onion
  • 1/2 cup parmesan cheese
  • 3 cloves garlic
  • 1/2 stick of butter
  • 3 tbs olive oil
  • 2-3 tbs favorite herbs – I like Herbs de Provence (everything tasty in one shaker)
  • 1 tsp salt
  • 1 tsp pepper

Wash the potatoes and let them air dry.

Gently scrub the potatoes as we are leaving the skins on.
Gently scrub the potatoes as we are leaving the skins on.

Using a slicer, a knife or the slicing attachment for your food processor, thinly slice the potatoes.  Place them in a bowl.

I tried to use the slice on my box grater but it got bent out of shape.  So I went with the food processor.  It worked great.  Did the job in 30 seconds.
I tried to use the slice on my box grater but it got bent out of shape. So I went with the food processor. It worked great. Did the job in 30 seconds.

Next drizzle the olive oil over the potatoes and stir.  Try to cover all of the potatoes.  If you feel you need a bit more olive oil, add it.

I love action shots.
I love action shots.

Next slice the onions.  Chunks are good as they will cook down and get really soft.  Add them to the bowl.

It may look like a lot of onions, but they will almost dissapear in the end product.  So slice them big.
It may look like a lot of onions, but they will almost dissapear in the end product. So slice them big.

Next dice up the garlic cloves.

Garlic

Now add the garlic, salt, pepper and the herbs to the bowl and mix well, but try not to break the potatoes up.

Mixture of savory, fennel, basil, thyme, and lavender flowers
Mixture of savory, fennel, basil, thyme, and lavender flowers

Next fold a piece of aluminum foil into a pouch and pour the ingredients into the pouch.  RenoldsWrap makes foil packets too.  I found some at the dollar store so that is what I used.  Spray the inside with a non-stick spray. I know that there is a lot of oil in this recipe but due to the heat it is necessary.

Cut the butter into chunks and spread it evenly over the ingredients.  This will help the potatoes brown and will add great flavor.

I cut the butter up into cubes
I cut the butter up into cubes

Grate a 1/2 cup of parmesan into the packet.  I like fresh, but it also tastes great with the green can stuff.

You can add more cheese if you like.  I like cheese, I may have put a whole cup in.
You can add more cheese if you like. I like cheese, I may have put a whole cup in.

Seal up the pouch.  If you made your own pouch out of aluminum foil you should wrap another layer over it.  This will help you flip it without piercing the foil.  If you pierce the foil all of the oil will leak out and you will get flare ups.  Flare ups are bad.  Make sure to have a spray bottle of water by the grill just in case this happens.

Make sure to seal the edges very well.  You don't want flare ups.
Make sure to seal the edges very well. You don’t want flare ups.

Now place the packet on the grill over medium to high heat.  Flip 3 times every 10 minutes.  After about 30-35 mins they are ready.  If you start these and they get done before your food they keep really well on the warming racks on the lid of your grill.

Place over medium high heat.  If you pierce the packet when you flip it, it will be alright.  Just watch out for flare ups.  If you do get flare ups just spray with water.
Place over medium high heat. If you pierce the packet when you flip it, it will be alright. Just watch out for flare ups. If you do get flare ups just spray with water.

To serve place the packet on a plate.  Cut a slit down the middle and open up the packet.  Watch out, it is hot and a lot of steam will roll out of the packet.  The potatoes closer to the foil will be super crispy and the ones in the center will be more tender.

Quick easy and no cleanup.  Just slit the packet down the middle.
Quick easy and no cleanup. Just slit the packet down the middle.

Usually the crispy ones get eaten first at my house.  They are so tasty.

Shown above with some beer can chicken.  Amazing.
Shown above with some beer can chicken. Amazing.

Next time you need a quick side dish for the grill, try some grilled potatoes, West Style.

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.

8 Comments

  1. What a remarkable article that have almst take my personal breath away. I enjoys everything of this blog. Thank you for ones constant sharing connected with remarkable posts together with us. Enjoy the weekend!

  2. Maynard Gjevre Reply

    For potatoes on the grill, it works much better to put your favorite potato mixture in a cast iron skillet and cover it with foil instead of wrapping in foil. It is easy to stir them and they won't stick to the alumium.

    • Maynard – that is a great idea. The cast iron would also give you a nice crispy potato. I am going to have to try that soon.

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