Crispy, smoky and delicious, these easy grilled potatoes will quickly become a favourite barbecue side-dish. Spice them up if you like extra heat!
We are having a barbecue summer here. Since there can be no confidence that the lovely sunny weather will continue beyond a day or two, we’ve been grilling like mad while the going’s good. As well as the usual suspects to hit the grill, we recently enjoyed barbecued pineapple. I encourage you to try it….
Side dish inspiration
On this occasion I was after an inspired side-dish to accompany some uninspired sausages. I also needed something that would cook reasonably quickly, as we didn’t have much charcoal! I hit upon the idea of par-boiling the potatoes, then quickly finishing them on the barbecue. I added some oil, onions and seasonings to make sure they packed a flavour punch as well.
The barbecue potatoes worked brilliantly! The potato slices crisped up and absorbed all the mouthwatering flavours. The slices of onion were soft and caramelised. Using smoked paprika gave the potatoes a lovely smokey flavour, despite them being insulated from the smoke of the barbecue by two layers of foil. And the rosemary added a hint of herbiness. You can easily make these barbecue potatoes spicier by using hot smoked paprika rather than sweet, or adding a pinch or two of chilli or cayenne pepper. Or you can tone it down by leaving out the spice altogether.
Making no sense…
My daughter Kipper was in a funny mood and refused to even taste a potato slice until she’d almost finished the rest of her dinner. She insisted that, despite never having tried one, she, “didn’t like them.” Having given one a go, she then announced that even though she still didn’t like them, they were, “yummy.” Sense? From a pre-schooler? Not a chance.
I think this is probably the maximum amount of potato slices to put into a single foil pouch. If you need to make more, do a second (or third, or fourth…) foil pouch. Otherwise, the pouch may be a bit big and unwieldy to manipulate on the barbecue without splitting open. Similarly, don’t even think about doing only one layer of foil. Two layers, and make sure you crimp and scrunch the joins to seal them securely.
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Smokey barbecue potatoes in foil
- 650 g potatoes (23 oz.)
- 2 medium onions
- 3-4 tbsp olive oil
- ½-1 tsp smoked paprika
- 1 tsp rosemary
- Light the barbecue and leave the coals to heat.
- Scrub the potatoes and cut into 1cm slices. Parboil the potato slices for 3-4 minutes. Drain thoroughly.
- Peel the onions and cut each one into 8 wedges. Mix the potato slices, onions, oil, paprika and rosemary.
- Take a large sheet of foil, place shiny-side up, and fold up the edges. Tip the potato mixture onto the foil and spread out. Cover with a second piece of foil and fold, scrunch and crimp the edges together to seal. Wrap the parcel in a second piece of foil, again sealing the edges thoroughly to give a (hopefully!) leak-proof parcel.
- Once the barbecue coals are white and the flames have died down, place the foil parcel onto the grill and cook for 4-5 minutes before turning it over. Cook for 15-20 minutes in total, turning the parcel several times.
- Carefully open the foil pouch and enjoy!
If you need more barbecue inspiration, check out this ultimate list of over 60 meat free barbecue recipes.