Grilled to Perfection: Unwrapping Love Affair with Potatoes

After dreaming about them all winter, we can finally succumb to this sweet temptation. Let's prepare potatoes on the grill in a fail-proof way. You'll need aluminum foil, a bit of patience, a selection of specific spices, and... butter.

While there are numerous ways to cook potatoes, the arrival of spring signals the time for one method in particular. The first rays of spring sunshine and any slight temperature rise trigger the start of grill season. It's time for grilled potatoes.

There are many delicious methods for grilling potatoes, but none will be successful without adhering to some basic principles. First and foremost, the type of potatoes. Young potatoes, as are "old" potatoes, are perfect for grilling, but choosing the "A" type is best for the latter. Salad potatoes like Agata, Vineta, or Denar remain intact at the high temperatures of the grill.

The next crucial element is the spices. Besides salt, grilled potatoes pair well with herbs like thyme, rosemary, or marjoram. Preparation is also key. Ensuring that the potatoes are parboiled before they hit the grill is essential. This should take about 10 minutes.

After parboiling the potatoes in salted water for 10 minutes, remove them and make a cross-cut with a sharp knife. Then, using a teaspoon, insert some butter into the cuts. Flavored butter, such as garlic butter, can add an extra dimension. Season the potatoes with your favorite herbs and wrap them in aluminum foil. Grill for about 15 minutes, and enjoy!