It is now officially the grilling season and before the weekend escapes, I wanted to share with you one of my favorite recipes. Potatoes are one of my preferred food groups, so I always try to work them into any outdoor menu. I’ve had my share of potato salads, but sometimes potatoes on the grill are a welcome change. Make some room on the grill next to the chicken and give everyone something new. 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. I must say that this vintage red checked tablecloth came from my mother. When cleaning out her linen closet I came across a whole bunch of them. Turns out she had made these with her mother for a party she gave 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!
Grilled BBQ Potato Bundles
Time To Make: About 20 minutes active and 30-60 minutes to grill
Adapted from: The BBQ Bible-Steven Raichlen
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
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.
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