When you are grilling a steak or roasting a chicken in your barbecue, you don’t want to be running inside to deal with potatoes. This is one of my favourite ways of doing potatoes on the grill.
I use small new potatoes from my garden to make these. You can use larger potatoes but they won’t take the flavour like smaller ones. Also, I prefer waxier type potatoes for this. I use Norland but Yukon Gold or any other thin skinned potato works well.
I took twelve golf ball sized new potatoes. I stabbed them twice with a fork. If you don’t they tend to explode while microwaving.
I put them in a casserole with 50 ml (1/4 cup) of water, put the lid on and microwaved on high for 6 minutes, turning the potatoes at 3 minutes. If you are doing more, microwave in 3 minute intervals, turning and checking to see if a fork just starts to go in easily. Drain the water off the potatoes.
I melted 25 ml (2 tablespoons) of butter and added 5 ml (1 teaspoon) of Sriracha sauce. Brush the butter over the potatoes and put them brushed side down on a grill heated to medium. Cook until there are nice brown marks. This should only take 1 to 3 minutes depending on the grill.
Brush the potatoes with butter and turn a quarter turn. Continue until all surfaces are browned.
This give a nice creamy potato with a crispy skin and just a touch of heat! I love it!
The Old Fat Guy
- 12 small new potatoes
- 50 ml (1/4 cup) water
- 25 ml (2 tablespoons) butter, melted
- 5 ml (1 teaspoon) Sriracha sauce
- Pierce each potato twice with a fork.
- Put the potatoes in a covered casserole with the water. Microwave on high until the potatoes are just starting to allow a fork to be inserted easily, turning every 3 minutes. It took me six minutes for the 12 potatoes.
- Drain the water off.
- Add the Sriracha to the butter. Brush the potatoes with the butter and put them on a medium grill, buttered side down.
- Cook until brown spots form. Brush the potatoes with butter and rotate. Continue to brush and rotate until all surfaces are browned.