Why Boiling Potatoes Before Grilling Is A Game Changer

There aren't many foods you can't enhance by tossing them on the grill. Bacon gets extra crispy there, frozen pizza goes from humdrum to extraordinary, and humble potatoes can transform into a crispy carb loaded with smoky flavor. The host of the Beyond the Plate Podcast, Andrew "Kappy" Kaplan, is no stranger to leveling up produce, and he shared a few tips that can make grilling potatoes a little easier and quicker.

"I'm a big fan of par-boiling potatoes before grilling," Kaplan said. He noted that, while this step is never an absolute must, the result is well worth it, as "doing so can save a significant amount of time." Even if you can get them fork-tender with the grill alone (which will take a while, especially with larger spuds) the insides might dry out and they might char more than you intended.

When boiling spuds for the grill, size matters. First, make sure they are large enough so they won't fall between the grates. "I like to cut them into ½-inch round disks and add them to boiling salted water," Kaplan said. It is also imperative that your 'taters don't come out of the water feeling like mush. They should still be firm enough to withstand the high heat of the grill so they get a crispy char. "The cooking time depends on the size of the pieces, but 5-7 minutes usually gives them a good head start," Kaplan noted.

Dry skins and sturdy insides allow you to get the perfect char on grilled potatoes, so they need a little resting time once removed from the water. According to Kaplan, "After boiling, I drain them and lay them on a parchment-lined baking sheet." The ExcelSteel Stainless Steel Colander can drain up to five quarts of potatoes at a time, and the Umite Chef Warp Resistant Nonstick Baker's Half Sheet Pan can handle a sizeable batch of spuds. As they cool, you have an excellent opportunity to boost the flavor. "This is the perfect time to add seasoning or rubs," said Kaplan, as well as "drizzle [them] with olive oil (or lightly spray both sides with cooking spray) to prevent sticking, since there's no natural fat."

Once par-boiled and seasoned to perfection, they are ready to hit the grill. According to Kaplan, there isn't a set time they need to be over the heat, but you can use your eyes, he said. "I cook them until they develop nice grill marks," he explained.

Kaplan did note that there are some pitfalls to watch out for when grilling par-boiled potatoes. "Be careful when flipping," he said, "as they soften during cooking and may break apart." That's terrific advice, but everyone knows things don't always work out as planned. If some do break apart, "just toss them in a bowl, drizzle with your favorite vinaigrette, and call it Grilled Potato Salad!" Boiling potatoes before grilling them saves you time and improves texture, but the ability to pivot when things go wrong will help you relax and enjoy yourself while cooking outdoors.