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Roasted / Broasted Potatoes?

victor1
victor1 Posts: 225
in EGG Table Forum
I've done lots of sliced, cubed potatoes, in foil on a gas grill  and usually with very  good results.  Has anyone tried them uncovered buttered, oiled, seasoned or whatever on the egg?  Am thinking they would be similar to broasted or roasted as done in a conventional oven.  Or, would they dry up?   Thanks in advance
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Comments

  • shtgunal3
    shtgunal3 Posts: 5,881
    I've quartered red potatoes, tossed in olive oil and seasoned with salt and pepper. Grilled raised direct on the egg until tender. We like em a lot.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • blind99
    blind99 Posts: 4,974
    My new favorite way is to parcook small potatoes (either in a pot of boiling water or even easier steam them in the microwave). Then toss w oil, kosher salt, and grill direct, turning every few minutes, for 5-10 minutes. Paprika, garlic powder, rosemary are all good additions.
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • Tjcoley
    Tjcoley Posts: 3,551
    Slice baking potatoes about 3/4 inch thick. Lightly coat with EVOO S/P and maybe some garlic. Grill raised direct at around 400 turning frequently. If you are in a hurry, zap the for a few minutes before slicing.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • Maccool
    Maccool Posts: 191
    Hasselback potatoes in cast iron, 400 degrees indirect. Little slices of bacon and cheese, drizzled with EVOO, sprinkled with seasoning of your choice. Alternatively, potatoes, parboiled or not, sliced or cubed, 400 degrees in CI til they're a little crispy. Throw in some onion and peppers about halfway done.
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  • UncleFred
    UncleFred Posts: 458
    edited September 2014
    Hasselback/Hasselhoff Potatoes (called either name on the net)...  Call them whatever you want, the potato doesn't care and it doesn't change the taste any...
    We've tried them a number of different ways (there are a lot of variations out there, Google 'em).  Easy to do on an indirect grill and they consistently come out great.
    San Diego, CA - Where I've mastered Curmudgeon..working on Recluse.
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  • Skiddymarker
    Skiddymarker Posts: 8,523
    As all above and the Pioneer Woman's crashed taters are eggcelent. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • Maccool
    Maccool Posts: 191
    If you do the Hasselbacks, the wooden spoon trick for slicing is invaluable.
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  • fishlessman
    fishlessman Posts: 33,547
    i like to roast them in the meat drippings

    http://img.photobucket.com/albums/v225/fishlessman/002-107.jpg
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • fishlessman
    fishlessman Posts: 33,547
    image
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • captjo
    captjo Posts: 93
    Quarter, olive oil, Dizzy Pig Mediterraneanish and a little salt. 400* indirect for about 45 min or until golden and beautiful!
    Bristow, VA
    1 Lrg & 1 XL
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  • Carolina Q
    Carolina Q Posts: 14,831
    Not sure I've ever done these on the egg, but I'm sure they'd be fine. Sure are good in the oven! Cut red potatoes into bite size, unpeeled. Toss in CI skillet with evoo, s&p, chopped fresh rosemary and a handful of unpeeled garlic cloves. 30-35 minutes at 425 indirect. Awesome!! As I recall, basically the same as crash hots, just a different method.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • stonedog03
    stonedog03 Posts: 52
    My family loves these:  1/4" slices of red potatoes, diced onion, diced garlic cloves (to taste), 4 or 5 slices of Bacon cut into 1" pieces, salt and pepper.  Take two sheets a aluminum foil, put just a little olive oil in the center mix above ingredients and pile up on foil.  Wrap foil around carefully to get best seal possible.  Grill indirect, 350~400 for 45~60 minutes.

    Super tender with tons of flavor.
    XL BGE  -  Jackson, California
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