The Cook’s Corner
Looking to level up your cookout sides without the mess of deep-frying? These barbecued potatoes are fast, flavorful and much lighter than traditional fries—perfect for grilling season. With just a few ingredients and no need to peel, you’ll have a crispy, chewy, crowd-pleasing dish that pairs well with burgers, dogs or anything hot off the grill.
Ingredients:
- 4 large Idaho baking potatoes
- PAM vegetable oil spray
- Salt and pepper, to taste
- Ketchup (or cider vinegar, if you’re from New England)
Instructions:
1. Slice the unpeeled potatoes lengthwise into 1/4-inch thick slices.
2. Preheat your grill to about 350°F.
3. Lightly spray one side of each potato slice with PAM and place them, sprayed side down, directly on the grill grates in rows.
4. After several minutes, flip the slices with a spatula and tongs, and cook the other side.
5. Flip once more and grill for a few final minutes, until the slices are lightly browned, slightly puffed, and moist and chewy inside—like a cross between a baked potato and a French fry.
6. Keep them warm in a 275°F oven on a baking sheet while you finish grilling the rest of your meal.
To serve, season with salt and pepper and pass the ketchup—or cider vinegar for a New England twist. Serves four, unless you’re especially hungry.
Cook’s tip:
This same technique works beautifully with zucchini. Simply halve them lengthwise (and crosswise if they’re oversized) and grill as directed.
