We grill anything, and potatoes are no exception. The simplest way to grill sliced potatoes is to parboil them first. This makes for fast and even grilling. The calling card of these tasty taters is the appetizing grill marks that make them irresistible. That, and our house seasoning, when Neely’s barbecue rub makes its annual spring debut.
Recipe information
Yield
serves 4 to 6
Ingredients
NEELY’S BARBECUE RUB
Preparation
Step 1
Preheat the grill to medium heat.
Step 2
Plop the potatoes into a large pot of cold salted water and bring to a boil. Reduce the heat, and simmer for 15 minutes, until the potatoes are just slightly tender but not cooked all the way through. Drain the potatoes, and dry well. Slice them into thick wedges, six wedges per potato.
Step 3
Whisk together the olive oil, barbecue rub, salt, and pepper in a large bowl. Toss the potato wedges with the oil and seasoning. Grill the wedges, turning, for about 10 to 15 minutes, or until golden brown and crisp all over. Season with more salt and pepper before serving.
NEELY’S BARBECUE RUB
Step 4
Stir together all the ingredients in a bowl. If stored in an airtight container in a cool, dry place, this seasoning will last for up to 6 months.
NOTE
Step 5
Be careful not to overboil your potatoes! Leaving some resistance in the boiled potatoes is a good idea; you don’t want them to fall apart on the grill.
