5 Barbecue Potato Recipes

Barbecued potatoes in foil

Wash the potatoes, but do not dry them after rinsing. This little excess moisture will prevent them from drying out too much during cooking. Brush them with a little olive oil, salt and fresh aromatic herbs (thyme, rosemary, savory, etc.) and wrap them in aluminum foil. Place them directly on the embers for 20 to 30 minutes, turning them halfway through cooking (this time may vary depending on the size of the potato). And check the cooking with the tip of a knife.

Tip: Potatoes take longer to cook than meat or fish. Always start by cooking the potatoes, which you can then keep warm in their aluminum foil, in a dish or on the grill.

Hedgehog Barbecue Potatoes

We start by pre-cooking the potatoes in water. We lay them flat on a work surface and cut them into strips, without going all the way through, so that they remain in one piece. Between the strips, we put a little olive oil, herbs, but also cheese. We wrap them in a papillote or aluminum foil and cook them in the embers or on the barbecue grill.

Barbecued potatoes on skewers

Wash, brush and rinse the potatoes before cutting them into quarters or fairly thick strips, without needing to peel them. Skewer them on skewers. Cook them on the barbecue grill for 10 to 15 minutes. Monitor the cooking to the core using the blade of a knife.

Barbecue potatoes

Wash, brush, rinse and dry the potatoes, before cutting them into slices like potatoes. To give them flavor, brush them with olive oil, and according to your taste, garlic, paprika, cumin, thyme or herbs of Provence, salt, pepper and place them on the barbecue grill. Allow about 10 minutes of cooking, depending on the size of the pieces. Turn them over halfway through cooking.

Barbecued Volcano Potatoes

Wrap the potatoes in aluminum foil and cook for 20 minutes on the barbecue grill. Remove from the heat and let cool before cutting off the ends on both sides so that they are balanced and hollowing them out using a Parisienne spoon. Fill them with a mixture of softened cheddar and cream cheese and wrap them with slices of bacon (held in place with one or more toothpicks) before placing them back on the grill. Cook for 30 minutes until the cheese is oozing and serve these volcano potatoes instantly.

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