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Grilled Southwestern Potatoes Recipe

Updated on March 30, 2011
This is a flare up from the oil. Be ready.
This is a flare up from the oil. Be ready.

Potatoes, nature's most versatile root. Potatoes cooked on the grill are awesome. I particularly like red potatoes. My wife is partial to these new fangled yellow spuds. Any potato plus seasoning plus fire equals flavor.

Ingredients:

  • About 3-4 pound of spuds
  • 1/4 cup of olive oil
  • 3 TBSP of cumin
  • 2TBSP of garlic powder
  • 2TBSP of chili powder
  • Optional, a dash or 2 of cayenne pepper
  • Salt to taste

Recipe

  1. Cut the potatoes into large bite size chunks.
  2. Here is where I cheat. Place the chunks in microwave safe bowl and nuke 'em for 10-12 minutes. The time may vary depending on your microwave and the quantity of spuds you're blazing. The idea is to get them done or near done. Another option is to use left over baked potatoes. This actually works great, just cut up the left over bakeds. I mainly use the grill for crisping the outside and searing in the flavor.
  3. Coat the spud chunks with the olive oil. Any vegetable oil will work just fine.
  4. Stir the potatoes up really well so that they are all coated with the oil.
  5. Sprinkle with the cumin garlic powder,chili powder and the cayenne. You can mix these together before hand too.
  6. I will add the salt when they are done.
  7. Stir, mix or toss all the stuff in the bowl. Whatever method works best for you.
  8. Heat the grill to 350 degrees - Medium heat or flame.
  9. Place the seasoned potatoes in a grilling skillet. (see photo) These things are incredibly handy and work well. Hint: spray the skillet with a non-stick spray first. Potatoes have a tendency to stick due to their high starch content. If you don't have a grilling skillet use an old shallow pan you don't mind keeping for grill use.
  10. Place the skillet on grill.
  11. Cook these for about a half hour. Tossing or stirring fairly regularly. Try to get as many potatoes roasted and crispy as possible.
  12. These have a tendency to cause flare ups due to the oil. Keep a spray bottle of water handy. cooking on the top rack is always a solution too.
  13. Cook until all or nearly all are evenly browned.

  14. Remove from the flame, add salt if needed and...
  15. Eat 'Em Up. They go great with anything from cheap hot dogs to filet mignon.

I cook potatoes like this at least 3 times a week. The seasonings vary from day to day, but they are always a family favorite. If you have any ideas on other ways to season potatoes cooked like this, please post a comment and share with others.

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