Leslie’s Grilled Salty Potatoes

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Leslie’s Grilled Salty Potatoes

On the hunt for the perfect grilled potato with crispy skin and fluffy interior? Look no further than this 5-star recipe. Salty grilled potatoes are the way to go when you need portable, hearty, and delicious fare. Learn how long to grill potatoes in foil, plus get tips for serving and storage.

How to Make Grilled Potatoes

Get ready for super soft grilled potatoes that are surprisingly easy to make. You’ll find the full recipe below with step-by-step instructions, but here’s a brief overview of what you can expect:

How to Grill Potatoes in Foil

Start by preheating an outdoor grill. Cut out or tear a large foil square to cover each potato. Slather the square with butter. Sprinkle salt, pepper, garlic, and Italian seasoning evenly over the foil.

Roll each potato in foil before puncturing the wrapping with a fork or knife. Grill for about one hour, or until soft.

What to Serve With Grilled Potatoes

Summertime favorites like sloppy joes or pasta salad pair perfectly with fluffy grilled potatoes. Add cold fried chicken for a deliciously easy picnic.

How to Store Grilled Potatoes

Refrigerate cooked potatoes for up to five days in an airtight container or resealable plastic bag. Store within 2 hours of cooking for best results.

Grilled (or baked) potatoes will last up to six months in the freezer. Be sure to wrap them completely in aluminum foil or plastic before placing them inside a heavy-duty bag. Reheat potatoes in a 425 degrees F oven until thoroughly warmed.

Allrecipes Community Tips and Praise

“Very yummy, tangy skins and perfectly cooked inside,” says Eileen in AR. “We made it with a one-hour drunken chicken recipe and everything came out at the same time. Perfecto!”
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“Make sure your potatoes are completely dry before salting and seasoning them in the foil wrap,” suggests randys’_subbie. “My husband and I thoroughly enjoyed these grilled potatoes!”

“This was a really easy and great way to make potatoes,” shares Tovah1013. “Easy to adjust with other seasonings too. Next time I will poke more holes in the potatoes so that the butter and seasonings seep into them more.”

Editorial contributions by Rai Mincey

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