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

 

Ingredients:

  • 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)

Directions:

  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.

 

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Leek Potato Soup Recipe

Leek Potato Soup Recipe

On a rainy day like today, I crave a bowl of soup.  Soup is so warm and comforting; it’s just what I need on a cool, gray, rainy Monday.  Leek potato soup is Greg’s favorite. A batch of it goes quickly in our house.

Leek potato soup is a classic for a reason.  The mild onion flavour of leeks boosts the taste of potatoes, and the potato brings a smooth, velvety texture to the soup.  Add some garlic and thyme to enhance the flavours and a great bowl of soup can be savoured.

I like to use bacon when making leek potato soup.  It adds a depth to the flavour and some texture to an otherwise smooth soup.

leeks, onions, red potatoes

Any type of potato can be used in the soup, but I prefer red potatoes.  They are a bit less starchy than white or yellow potatoes and give a smoother texture to the soup, without it being too thick.  I use whatever type of onion I have on hand, but my favorite kind to use is a sweet white onion.

Recipe:  Leek Potato Soup

Makes 5 servings

 

Recipe Leek Potato Soup

Ingredients:

  • 3 slices bacon
  • 2 tablespoons olive oil
  • 1 medium onion (about 1 cup chopped)
  • 1 teaspoon fresh thyme, chopped
  • 1 large leek, cleaned and finely chopped into half-moons (about 2 ½ to 3 cups)
  • 2 cloves garlic, minced
  • 3 ½ cups (900 mL) no salt added chicken broth
  • 2 medium red potatoes (about 2 cups chopped)
  • ¼ teaspoon salt

Directions:

  1. In a large pot on medium heat, cook bacon until crispy. When bacon cooked, remove from pot and set aside.  Keep bacon drippings in pot.
  2. Add onion and a bit of salt to pot and sauté. If there are not enough bacon drippings in pot to keep onion from burning, add 1 tablespoon olive oil.  Cook onion for about 10 minutes, until translucent and starting to brown.  Add thyme and cook for an additional 2 to 3 minutes.
  3. Add leek and one tablespoon olive oil to pot. Sauté leek about 5 minutes, until translucent and soft.  Add garlic and cook for an additional minute or two.
  4. Add first ½ cup of broth to pot to deglaze it. Scrape up browned bits, as they will add flavour to the soup.  Add remainder of broth, salt and potatoes to the pot, cover and bring to a boil.  Once boiling, decrease heat and simmer for 20 minutes.
  5. Remove pot from heat, uncover and let cool for 5 to 10 minutes. Use immersion blender directly in the soup pot to blend soup and create a smooth texture.
  6. Break bacon reserved from step 1 into medium size pieces and sprinkle into each bowl of soup.