Grilled Whole Baked Potatoes without Foil 101 Cooking For Two

Slice the sweet potatoes into 1/2" thick rounds and/or 1/2" wedges (1.3cm). To cut the wedges, slice the sweet potato in half, length wise, then slice each half into three wedges (four for larger sweet potatoes). While the grill is heating, brush/paint both sides of the sweet potatoes with the spice marinade (see below).

Grilled Potatoes

1. Cut the sweet potatoes into cubes. Transfer the washed sweet potatoes to a cutting board. Hold the sweet potato steady with one hand and use the other hand to cut the sweet potato into 1-inch (2.5-cm) cubes. Repeat with the second sweet potato. Transfer the cubes to a large bowl. 2.

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Note: I find the combination of the coarse salt and the oil helps the skin get a little crispy when it is done grilling. Step Three: Wrap the sweet potato up and seal the aluminum foil tight. Step Four: Place the wrapped sweet potato on a heated grill set to 350°F (or a medium-high heat setting).

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Prep Grill - Preheat gas grill to high. Prep Sweet Potatoes - Wash the sweet potatoes, peel if desired and slice into half inch rounds. Mix - Place sliced sweet potatoes into a bowl and add the remaining ingredients; olive oil, pepper, garlic salt and smoked paprika. Toss to combine.

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Cut the potatoes into wedges about 3/4" thick. Boil until they can just be pierced with a paring knife but still feel firm and hold their shape, about 5 minutes. Place them in a strainer and wait until the steam stops. In a bowl, gently toss the potatoes with the olive oil, salt and Old Bay.

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Instructions. Turn on your grill. Wash and peel the potatoes, cut in half lengthwise, and then into slices. Divide the sweet potato slices onto 2 pieces of aluminum foil. Drizzle with olive oil and add the rosemary, onion powder, salt & pepper. Mix them up a bit to evenly distribute the spices.

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Prepare - Pre-heat grill to high (500°F). Slice potatoes in half. Toss in olive oil, salt, and pepper. Grill - Place cut side down on the grill (either on a grilling plate or directly on the grill), and turn down the grill to medium-high. Cook for 2-3 minutes with the lid down, before checking.

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Oil, season, and pierce the skin with a fork a few times. Microwave on high for about 2 to 2 ½ minutes per potato, flipping over halfway through. Grill over direct heat, flipping every 4-5 minutes until the outside is nicely brown and an internal temp 200°-210°—total grill time 12-14 minutes.

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Using tongs, place potatos on the shelf of the grill or away from direct heat evenly spaced so they are not touching. Close the lid and grill 30 minutes. Rotate with tongs and grill an additional 30 minutes. Using tongs, remove from heat and remove aluminum foil.

Grilled Potatoes

Preheat the oven to 375 °F. Cover a cookie sheet with foil and spray with non-stick cooking spray or spray the pan directly. Spread out the potato slices on a baking sheet. Lightly drizzle olive oil over potato slices. Sprinkle rosemary, thyme, (fresh is best but dry will do), salt, and pepper over the potatoes.

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Instructions. Oil the grill grates and preheat your grill to medium-high heat. Use a sharp knife to slice the potatoes 1/4-inch-thick rounds. Place the potatoes in a large bowl and toss with olive oil. Season with salt and pepper. Use tongs to place the sweet potatoes onto the hot grill.

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Cut the sweet potatoes into 1-inch thick slices. 3. Place the sweet potatoes on the grill and cook for 4-5 minutes per side, or until they're cooked through. 4. Serve with your favorite toppings. Some of our favorite toppings for grilled sweet potatoes include melted butter, brown sugar, cinnamon, and nutmeg.

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Meanwhile, rinse and scrub the sweet potatoes under cool water and pat dry. Place the potatoes directly on the grill grates — towards the back of the grill if you're grilling other foods. Cover and grill, flipping halfway through, until they can be easily pierced with a knife and the skin in crisp, 35 to 40 minutes total.

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Preheat your oven to 425°F (218°C). Rinse and scrub each potato. Pierce with a fork several times. 4.Place them directly on an oven rack. 5.Bake for approximately 30-40 minutes or until tender, depending on the size of the potato.

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Place the sweet potato rounds into a large bowl or casserole dish. Drizzle 3 Tbsp. olive oil over the potatoes and toss until completely coated. Add 2 tsp. smoked paprika, 2 tsp. garlic powder, 2 tsp. onion powder, 1 tsp. Italian seasoning, and ½ tsp. each kosher salt and pepper to the potatoes.

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Preheat your grill to medium heat and arrange the coals to one side of the grill or turn off burners on one side of a gas grill. Place the sweet potato slices on the side of the grill without direct heat and close the lid. Cook for 15-20 minutes, flipping once halfway through, or until they are tender and have grill marks.