Jason’s Famous Potatoes on the Grill

1. Preheat grill. Get it really hot and then turn down to medium-high heat.

2. Using a large pot, fill with enough water to cover potatoes (don’t put potatoes in yet). Add salt and bring to a rolling boil.

3. Meanwhile, scrub and halve or quarter potatoes. They should be big enough to go on the grill and not fall in between the grill rungs.

4. Once water is boiling, add potatoes and cook for exactly 6 minutes.

5. Meanwhile, in a large mixing bowl, add oil to salt and pepper and your choice of herbs (see note below). Pick up the bowl, and twirl the bowl around to allow the oil and spices to mix evenly and coat most of the bottom and sides of the bowl. Do this again to thin it out before adding potatoes.

6. Immediately drain potatoes and let sit for one minute to allow any remaining water to evaporate from them.

7. Add potatoes to oil mixtures and toss several times to coat.

8. Using tongs, place the potatoes on the grill. Keep the bowl handy, you will need the remaining mixture.

9. The potatoes turn out best when they cook for about 15 minutes. During that time, continually check them and turn them. Between turns, place them back in the bowl and re-toss them with the oil mixture and return to the grill. I do this at least 2 or 3 times. Once they are done to your liking, put them in the bowl for serving.

10. Enjoy!

Note: we often experiment with lots of different spices. In the summer months, we’ll use fresh rosemary and basil or thyme, and sometimes we use other spices such as lemon pepper or Cajun seasonings. No way is the right way. It’s the method that is more important than what spices you use.