How to Grill Potatoes Without Foil A Delicious and Easy Guide PlantHD
Instructions. Place foil packets on the counter and spray with cooking spray. Wash and slice potatoes (and onions/mushrooms if using). Place potato slices (approx 1 potato per packet) and any optional toppings on each foil piece. Top with a generous pat of butter and salt/pepper to taste. Fold each packet closed.
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Preheat a charcoal or gas grill to high heat for direct cooking; about 400 degrees F. Using a vegetable brush, wash the potatoes under cold water. Dry the skin of the potatoes using a paper towel. (Do not peel). Cut each potato lengthwise into 8 wedges. Add the wedges to a small sheet pan or mixing bowl.
Grilled Potato Wedges
Make the Foil Packet: Use a large piece of heavy duty aluminum foil, about 30 inches long. Place seasoned potato wedges in a single layer down the center. Fold foil into a sealed packet. Cook over indirect heat with about a 350° fire for 45 minutes to one hour. Remove from grill and carefully open the packet, it will steam.
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Step 2: prepare and steam the potatoes. Scrub the potatoes and slice them into 1/2-inch-thick wedges. Place the wedges inside a steamer basket and add water to a large pot. Bring the pot to a boil and add the steamer basket to the pot. Cover it with a lid and steam the potatoes for 7 to 8 minutes or until fork-tender but still firm.
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Drain and let the potatoes cool slightly. In the meantime, preheat the grill to medium-high. Grease the grill grates with oil. In a large mixing bowl combine salt, garlic powder, oregano, basil, and paprika; add in the olive oil and mix until well incorporated. Add the potatoes to the herb mixture and toss to coat.
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Transfer the potatoes to a piece of foil, around 28 inches in length. Bunch the potatoes in the middle of the foil. Place thyme and cubed butter on top of the potatoes. 3 Sprigs fresh thyme or 3 teaspoons of dried, 2 Tbsp. Butter. Bring the edges of the foil together and wrap, tightly sealing all the way around.
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Put wedges in a large bowl and toss with cooking oil until coated. Add the salt, paprika, and black pepper. Toss until evenly coated. Sprinkle potato flakes over wedges. Wrap baking tray or sheet in aluminum foil. Transfer wedges to tray and spread out evenly. Grill for 15-20 minutes, turning every few minutes.
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Preheat your grill to 350-400 degrees F. Season the potatoes. Place your sliced potato wedges in a large bowl. In a separate bowl, combine the melted butter and the ranch seasoning, stirring to break up and seasoning clumps. Pour the melted butter over the potatoes and toss to evenly coat.
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Place in a large bowl. In a small bowl, stir together the rosemary, garlic powder, salt, pepper, and oregano. Drizzle the potatoes with the oil, then sprinkle the spices over the top. Toss to evenly coat. Preheat the grill to medium-high (about 375 to 400°F).
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Preheat an outdoor grill for medium-high heat and lightly oil the grate. Put potatoes in a large saucepan and pour in enough salted water to cover; bring to a boil; cook over medium-high heat until mostly tender, 8 to 9 minutes. Drain potatoes and transfer to a bowl. Remove garlic from the olive oil mixture and discard.
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Preheat grill to medium high or make a fire with a cooking grate over top. Place both foil packets on grate and cook for 22-24 minutes. Use long-handled tongs to rotate and flip every 5-6 minutes so potatoes evenly cooked on all sides. (SEE RECIPE NOTES) Remove packets to a baking sheet or plate.
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Cut the potatoes lengthwise into wedges about ½ inch thick. Add to a bowl and add olive oil, salt, pepper, and garlic. Toss to coat. Cover the bowl with plastic wrap and microwave for 8-10 minutes, stirring halfway through. Test at 8 minutes.
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Preheat: Preheat grill to 450 degrees F.; Oil: Place potato wedges in medium bowl and drizzle with oil.Use your hands to massage the oil into the potato wedges, coating every piece. Season: Sprinkle with salt and pepper, tossing to coat.; Foil Basket: Take a large piece of aluminum foil and fold up all 4 sides to create a foil tray (alternatively you can use a grill pan or basket).
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Wash potatoes and cut into wedges. Add to a large bowl and toss with the olive oil, salt, pepper and garlic powder. Once hot, place the potato wedges onto the grill grates and grill for about 6 minutes until deep grill marks form on one side. Flip and grill for another 6 minutes on the other side. Test the tenderness with a skewer.
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Preheat a grill to medium high (about 450°F). Place the potato wedges in a microwave-safe bowl and microwave on high for three minutes. Alternately, bring a large pot of water to a rolling boil, cook the potatoes for 4-5 minutes or until slightly softened and no longer opaque, and drain. Toss the potatoes with the olive oil, garlic powder.
Grilled Baked Sweet Potatoes in Foil Recipe Grilled sweet potatoes
Bring the grill up to a temperature of about 400 degrees with a medium flame. Arrange the potatoes perpendicularly on the grill grates so they don't fall through. Close the grill lid and cook potato wedges for 5 minutes. Flip, then cook the other side 5 minutes with a closed grill lid.
