Backyard Favorite Grilled Potatoes

If you’re already using the grill for burgers, you can’t go wrong with these grilled potatoes. Cooked until lightly charred, and drizzled with a bright green herb sauce, these simple spuds will make you wish every night was a cook-out.

How To Make Grilled Potatoes

Unlike more delicate vegetables such as asparagus, zucchini, or eggplant, potatoes are too dense to cook completely from raw on the grill. Boiling them in salted water before grilling jump-starts the cooking, ensuring that they reach perfect tenderness in the same amount of time it takes them to char on the grill.

Ingredients:

• 2 lb. medium Yukon Gold potatoes
• 2 Tbsp. plus 1 3/4 tsp. kosher salt, divided
• 1 cup packed fresh basil leaves
• 1 cup packed fresh parsley leaves
• 1 cup clove garlic, coarsely chopped
• 2 Tbsp. white wine vinegar
• 1 Tbsp. capers, drained
• 1/2 cup plus 2 Tbsp. extra-virgin olive oil, divided, plus more for grill

Directions:

1. Place potatoes in a medium pot; season with 2 tablespoons salt. Cover with water and bring to a boil over high heat. Reduce heat to medium and simmer until potatoes are tender, 20 to 30 minutes, depending on size of potatoes.
2. Drain, return to pot, and toss over low heat to steam off extra moisture. Transfer to a cutting board and let cool slightly. Slice each potato lengthwise into 6 wedges.
3. Meanwhile, in a food processor, pulse basil, parsley, and garlic until finely chopped. Add vinegar, capers, 1/3 cup oil, and 1/4 teaspoon salt and pulse until combined. Transfer to a small bowl and refrigerate until ready to serve.
4. Prepare a grill for medium-high heat; preheat 5 minutes. Clean and oil grates. In a large bowl, toss potatoes with remaining 2 tablespoons of oil and 1 1/2 teaspoons of salt. Grill cut side down until well-marked underneath, 2 to 3 minutes. Turn and cook until the other side is well marked, about 2 minutes more.
5. Transfer potatoes to a platter. Top with herb sauce.

Yukon Gold Potatoes: These all-purpose potatoes are ideal, since their moderately waxy texture helps prevent them from falling apart on the grill.