ChezCindy: Grill "Roasted" Potatoes

 

 

I had a craving for roasted potatoes but did not want to turn on the oven to a high heat roasting temperature in the "dogdays" of summer.  So, I turned to my gas grill to meet the craving. 

This is one of those dishes that is more of a process than a recipe.  My main ingredient was Yukon Gold potatoes.  Then I went to the pantry for other vegetables to roast along with the potatoes.  I had sweet Vidalia onions, red onions, poblano peppers, serrano peppers, red bell pepper and garlic.  My must have herb was fresh rosemary from my garden.  This was my combination.  But many other vegetables would work in combination to what you have and what you like.    

Working with a black iron skillet (very grill-proof) I first lined the pan with foil for easy clean-up.  I wanted to be sure the potatoes had direct surface exposure to the heat, so I placed them cut side down in the center of the pan.  Drizzled them with olive oil, with a generous sprinkle of kosher salt.  Then, nestled around the potatoes went the remaining vegetables of peppers, onions and garlic, each cut into pieces.  I gave all another sprinkle of salt and a dash of McCormick's Grill Seasoning for extra zip, with the fresh rosemary placed on top of the potatoes.  The iron skillet went onto the preheated hot grill, temperature around 425-450 degrees.  I cooked the mix of potatoes and vegetable untouched for about 40 minutes.  No stirring, no concern for too much color.  Once the potatoes were cooked through, browned and tender, I removed the pan from the grill.  And only then did I stir to combine.  

The potatoes and vegetables roasted beautifully and were perfect with burgers.  Just what my craving was seeking.