Quick & Easy Grilled Potatoes

Quick & Easy Grilled Potatoes - potatoes on the barbecue

I don’t know what the weather is like where you are, but here, it is unseasonably hot! I am not complaining, as I love sunshine and heat.  But the extreme heat does mean I am doing lots of cooking outdoors.  Yep, I’m looking at you barbecue.  Grilling is my cooking method of choice right now.

Grilling is probably my favorite way to cook. Not only is it a great way to keep the house cool, there are no pots and pans to wash after the meal.  Add the fact that grilled food tastes great, and it’s a win-win-win (grin).

When grilling, you aren’t limited to just meat. Potatoes and vegetables prepared on the barbecue are also wonderful, and quick to prepare.

Quick? Potatoes on the barbecue are quick?  Yes, I hear your disbelief.  If you are wondering how potatoes done on the barbecue are quick, it’s probably because you are preparing them the way I did in the past.  Whole potatoes wrapped in foil.  It’s true; those types of potatoes don’t cook quickly.  Not even when you start them in the microwave first. But I promise you, yes, grilled potatoes can be done quickly.

The trick to quick and easy grilled potatoes is to slice them before putting them on the grill. This way, lots more surface area gets heated, and the cooking time is dramatically reduced.

I started grilling my potatoes this way last year, and I won’t go back. Not only do they cook quickly, but these potatoes have so much more flavour than the wrapped in foil style ones.  I wish I had figured this out years ago. No more need to start the potatoes super early.  This way, the potatoes grill in about the same amount of time as any meat you might also be grilling.

The microwave is still your friend here. I give my potatoes a head start in the microwave.  They get a few minutes on medium high, I let them cool for several minutes (to avoid burnt fingers) and then cut them into ½” thick slices.  Brush a little oil on both sides of the potato slices, add some salt, other seasoning like Italian seasoning, and then cook them on low heat directly on the grill for about 5 minutes per side.  The results are potatoes that are fully cooked, with nice grill marks, and flavour like a cross between a roasted, baked and twice baked potato.

Quick Easy Grilled Potatoes with Sour Cream and Chives

You can top these anyway you like. We are partial to sour cream and chives, but grated cheese is very tasty too.  Or you can leave them naked.  They are great that way too.

What is your favorite thing to grill?

Recipe: Quick and Easy Grilled Potatoes

Easy Grilled Potatoes Quick to prepare on barbecue



  • Medium size potatoes, 1 per person
  • 2 teaspoons canola oil
  • ½ teaspoon dried Italian seasoning
  • 1/8 teaspoon salt
  • 1 tablespoon sour cream per potato (optional)
  • 2 sprigs fresh chives, finely chopped (optional)


  1. Pre-heat gas barbecue.
  2. Wash and scrub potatoes, keeping skin on, but removing any eyes or other blemishes.
  3. Use a fork to poke holes all around potato. The holes will allow moisture to escape potatoes while in microwave.
  4. Microwave potatoes on medium-high for about 3 minutes (could be longer if you have lots of potatoes.
  5. Let potatoes cool for 5 to 10 minutes, and then cut into ½” thick slices.
  6. In a medium size bowl, add canola oil, Italian seasoning and salt. Add potato slices and mix well to coat potatoes evenly.
  7. Reduce heat for burners you are using to low, and place potatoes in single layer directly on grill. Cook about five minutes per side.
  8. Remove from grill and serve. Top with sour cream and chives before serving if desired.



Super Easy Teriyaki Pork Tenderloin


Pork Tenderloin Teriyaki

I first made this teriyaki pork tenderloin recipe for my step-daughters when they were about 8 and 10. I was a little worried that they wouldn’t like it because of the fresh ginger.  I knew that ginger was not something they had been exposed to yet at that point, and I didn’t know how they would react to it.  Fortunately, my worry was unnecessary, as they both loved it, ginger and all.  It’s now ten years later, and the youngest still states that this is her favorite meat dish every time she eats it.

Pork Tenderloin Teriyaki

I love this teriyaki pork tenderloin recipe for several reasons.  One: it tastes great.  The fresh garlic and ginger give great flavour to the pork without overpowering it.  Two: the meat ends up incredibly tender. Although pork tenderloin is a tender cut of meat, marinating it makes it even more tender.  The longer it marinates the more tender it will be.  Three:  it is very easy to make.  Even Greg, who is intimidated by recipes and has a lot of difficulty following them, can make this dish.  Four: it makes great leftovers that can be used as the starting point for other great meals over the week.

I usually put the pork in a large freezer bag and pour the marinade in the bag with the pork.  Sometimes I double the marinade recipe and use two tenderloins.  I might cook both and use the extra as the start to other pork dishes during the week, or I might cook one and freeze the second one (this is when the freezer bag comes in extra handy), which means I have one in the freezer, already marinated and ready to go for a day when I am pressed for time.

The original recipe that my sister shared with me calls for sherry, not balsamic vinegar.  The last time I finished the bottle of cooking sherry I had, I didn’t bother replacing it.  I decided to use balsamic vinegar instead, and the flavour was just as good as the original.  It just wasn’t practical for me to have a bottle of sherry in the cupboard for just one recipe.  Balsamic vinegar on the other hand, is a pantry staple in my house as I use it all the time.  So I have been using balsamic vinegar since then.  Balsamic vinegar or cooking sherry, the choice is yours.  Use whatever works best for you.

Pork Tenderloin Teriyaki

Pork Tendeloin Teriyakii


  • 2 tbsp (30 mL) low sodium soy sauce
  • 2 tbsp (30 mL) balsamic vinegar
  • 1 tbsp (15 mL) olive oil
  • 1 tbsp finely chopped ginger root
  • 1 tsp granulated sugar
  • 1 large clove fresh garlic, finely chopped
  • 1 pork tenderloin (about 1 pound)


  1. Mix the first six ingredients together in a bowl to make the marinade.
  2. Pour marinade over pork, and refrigerate for at least 2 hours.
  3. Place pork in shallow dish and bake 30-35 minutes at 350 F, until internal temperature reaches 155 F (68 C).

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