Preheat grill to 450° to 500° surface temperature. That is about medium-high on most grills. That temperature matches well with chicken, pork chops and tenderloins.
Wash about 1 ½ pounds of thin skin potatoes and cut into bite-size pieces with no more than ⅜ inch of any part of the piece to an outside surface.
Mix with 1 tablespoon olive oil, 1 teaspoon kosher salt, ½ teaspoon pepper, and ½ teaspoon garlic powder.
Place in a grill pan and close lid.
Stir every 5-7 minutes until an internal temperature of 200°-210° — about 30 minutes.
An easy recipe to scale up or down to your needs.
There are two keys to this recipe, grill temperature, and potato size.
The grill surface temperature needs to be 450° or a bit more. 500° max. This is the suggested grilling temperature for most chicken, pork chops, and pork tenderloins. Medium to medium-high on most grills.
If your grill is too hot, the outside will be done before the center.
The size of the potatoes is the second important issue. Cut up the potatoes so it is no more than ⅜ inch to the center of the piece. You need the heat to penetrate.
Almost any potato will work if cut correctly but russets, that have thick skin, are not a good choice.
I use olive oil but any oil is fine. With this grill temperature and the final temperature of the potatoes, smoking is not a problem.
A potato needs to reach about 200° to be done. I like to use 210° as my goal.
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