This post may contain affiliate links. Please read my disclosure policy.
Grilled Potatoes with chorizo are the perfect side dish with anything from the grill. Wrap your sliced and seasoned potatoes in foil and let cook on the grill grates. Easy and delicious!
(This is an updated post from 2016.)
It is now officially the grilling season and before the weekend escapes, I wanted to share with you one of my favorite recipes for grilled potatoes.
Potatoes are one of my preferred food groups, so I try to work them into all outdoor menus. I’ve had my share of potato salads, but sometimes grilled potatoes, straight from the grill, are a welcome change. Make some room next to the chicken, and give everyone something new.
How do you make Grilled Potatoes on the BBQ?
These BBQ potatoes are simply made by slicing potatoes and dried sliced chorizo. Then simply toss with a sauce of ketchup and seasonings. Wrap these potatoes up in foil and they are ready to place on the grill.
Of course you can leave the chorizo out but I love the smoky flavor it gives to the potatoes. Thick slices of pepperoni would taste great also.
Feel free to create your own variations. Soy sauce, ginger and garlic would be a fun combo, as would real bbq sauce!
Honestly, I could make a whole meal out of these! And well, I kind of did. Manservant is now in Europe and my cooking skills are becoming quite casual. so to speak!
Get out your preferred picnic gear and get the party rolling. This vintage red checked tablecloth belonged to my mother. When cleaning out her linen closet I came across bunches of them.
Turns out she had hand sewn these with my grandmother for a party she threw after her wedding for the lovely ladies who had given her bridal showers. Now that’s history, folks!
Well, this potato recipe is not vintage yet, but I promise if you make them, they will quickly become history!
More Picnic fare:
Grilled Potatoes in foil bundles cook directly on the grill. These are delish!
4 T melted butter in a mixing cup
1 lb Yukon gold potatoes, sliced 1/4″ thick
1/2 t garlic powder
1/2 t coarse salt
1/4 t ground pepper
1/2 t smoked paprika
1 small onion thinly sliced
4 oz Palacios dried chorizo sliced thin, optional
2 T ketchup
1 T Worcestershire sauce
1 T fresh lemon juice
1 t sriracha
Set up your grill for indirect grilling and preheat to medium. If you do’t know how to do this, it is as simple as preheating the entire grill. When you are ready to grill, you turn off one side.
Cut 2 sheets of heavy duty foil, each 14 x 18 inches. Place a sheet of foil, shiny side down, narrow edge toward you. Brush some melted butter in the center of each piece of foil.
Arrange 1/4 of the sliced potatoes on each piece. Brush well with butter. Sprinkle with seasonings. Don’t worry if you want to add more, just do it!
Top with sliced onion and chorizo slices. Now top with rest of potatoes. Brush with rest of butter.
Add ketchup, Worcestershire, lemon juice and sriracha to the buttered mixing cup. Stir well. Spoon mixture evenly over the two bundles of potatoes. Now fold the top half of the foil over the potatoes and bring the top and bottom edges together. Fold the edges several times to make a tight seal.
When ready to cook, place the bundles in the center of the hot grate, with the heat turned off. Leave the other side on. Cook until the potatoes are easily pierced with a fork. Each grill is different, but this could take 30-60 minutes. On mine it takes 60! The bundles may or may not puff up, so be careful when opening to avoid steam burns.
From this book: The BBQ Bible-Steven Raichlen
Keywords: BBQ Potatoes, Grilled Potatoes, Grilled Potatoes in Foil, Recipe for grilled potatoes, how to cook grilled potatoes, grilled potato foil packets,BBQ Potatoes on the grill, BBQ potatoes recipe, grilled potatoes bbq, bbq roasted potatoes