Perfect Grilled Potatoes
Here's a great technique for grilling potatoes. By parboiling and skewering the potatoes you can deliver perfectly grilled on the outside and cooked on the inside.
2 to 3-inch long, scrubbed and unpeeled, cut into wedges
or any vegetable oil
In a large Dutch oven or a large pot, bring 4 quarts of water to a boil over high heat. Add 1 teaspoon of salt.
Half each potato and quarter each half. Skewer through the center of each potato with the skin facing out.
Drop the skewers into the boiling water and boil until a paring knife slips in and out of the potato easily, about 10 minutes.
While the potatoes are boiling, line a rimmed baking sheet with a paper towels. Use the tongs to remove the skewers onto the prepared baking sheet. Pat the potatoes dry with the additional paper towels.
Potatoes can be cooled to room temperature, covered with plastic wrap, and kept at room temperature for up to 2 hours.
Brush all sides of the potatoes with the olive oil or any vegetable oil, and sprinkle with salt and black pepper to taste.
Place the skewers on the hot grill, cook, turning the skewers twice with tongs, until all the sides are browned, about 3 minutes per side over high or medium-high heat; or 4 to 5 minutes per side over medium or medium-low heat.
Slide the hot potatoes off skewers into a medium bowl and ready to serve or use them to make your favorite summer salad with other grilled or fresh vegetables.