Great Grilled Potato Recipes
Move over, burgers! This summer, let grilled spuds light your fire. Try our four easy grilling techniques and sizzling recipes.
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Kabobs: Precook, then grill
The technique: Kabobs corral potatoes on an easy-to-turn skewer. Precook your spuds and other firm vegetables in boiling water before grilling. (They'll grill faster and won't char.) Drain thoroughly and thread on skewers, leaving 1/4 inch between pieces so heat gets to all sides. Place kabobs directly over medium heat and cook until tender and brown, turning occasionally.
The recipe: Skewer small potatoes such as baby purple, baby blue or baby Dutch yellow with squash and mushrooms for Smokin' Hot Potato Kabobs with Rosemary-Chipotle Butter.
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