Red skinned potatoes retain their shape when cooked, which makes them easier to cut than russet potatoes. You can serve the potatoes whole or sliced. The grill brings out the flavor in the potatoes and it cooks them quickly. The red skin on the potatoes adds color to meals, and they pair well with many meat entrees.
Things You'll Need
- Red skinned potatoes
- Vegetable scrub brush
- Grill brush
- Aluminum foil
- 2 tbsp. olive oil
Scrub the potatoes in warm and soapy water with a vegetable scrub brush. Remove all the dirt and debris from the potatoes, and then place them in a mixing bowl.
Preheat and clean your grill with a grill brush. If you are using a charcoal grill, allow the coals to burn down and form a white ash. When using a gas grill, turn the heat to medium high.
Tear off a large sheet of aluminum foil around 30 inches in length. Place whole potatoes on the top of the foil, or cut them in half with a sharp knife. Pour 2 tbsp. of olive oil over the potatoes.
Season the red skinned potatoes with salt and pepper. Fold the foil over the potatoes and crimp the foil edges to make a sealed packet. Toss the potatoes in the packet to cover them completely with the olive oil and seasonings.
Place the packet on the grill. Close the lid on the grill, and cook the potatoes for 15 to 20 minutes. Flip the foil packet over on the grill with tongs, and then cook for another 15 minutes.
Remove the red skinned potatoes from the grill. Cut a small slit in the top of the foil to let the potatoes to cool before you remove them from the foil packet.
Tips & Warnings
- You can grill red skinned potatoes on a skewer instead of a foil packet. Simply season them with olive oil and your preferred seasonings, and place them on the skewer; keep them from touching each other so that they cook evenly.
- Always soak wooden skewers in water for 30 minutes so that they do not burn on the grill.