Summer grilling season is fast approaching, and the bug has already bitten us. We started grilling a couple weeks ago when we had a few warm days, and we'll probably grill every weekend and a few days during the week between now and winter. We usually do at least one simple grill a week with hamburgers, hot dogs, and brats because we like how easy it is, and the other times we'll grill chicken, ribs, or steaks. Potato or macaroni salad or some kind of slaw is our regular accompaniment, but lately I've been making grilled potatoes and we love them! It's just like roasting them in the oven, only we put the pan on the grill. I like how it keeps the kitchen from heating up so much, a big plus when the temperatures soar in July and August. And I like how the potatoes in the bottom of pan turn into nice brown crusty bits, which taste really good!
This isn't a recipe but more of a formula because the ingredients change a bit every time I make it. I've used various potatoes, even sweet potatoes, and sometimes I mix two or more kinds for color; and I always have garlic, peppers, onions, two or three herbs, salt or seasoning salt, pepper, and olive oil. For this batch, I used Yukon Gold potatoes, red onions, whole garlic cloves, rosemary, thyme, and sage. All the herbs were from our indoor garden.
This is my contribution to this week's edition of Weekend Herb Blogging, a weekly event founded by the fabulous Kalyn of Kalyn's Kitchen. This week's host is Anh of Food Lover's Journey, so check out her blog next week for the round-up!
Grilled Potatoes with Garlic and Herbs
- 9x13 foil pan
- aluminum foil
- 4 large potatoes (cut into bite-size chunks)
- 1 head garlic (all cloves peeled)
- 1 large onion (cut into bite-size chunks)
- 1 large bell pepper (cut into bite-size chuncks)
- ¼ cup olive oil
- herbs (rosemary, sage, thyme work well)
- fresh ground black pepper
- sea salt or a seasoned salt
- Preheat the grill.
- Put the potatoes, garlic cloves, onion, and bell pepper into the pan. Toss with olive oil and herbs, and season with salt and pepper to taste.
- Cover with the foil and place on the hot grill. Cook over medium heat for about 20 to 25 minutes. Moisture may build up during cooking, so remove the foil about 5 minutes before done. Serve hot.