Cooking a meal on the grill is healthy and light, something you can enjoy on a hot summer evening! Now, potatoes may seem tricky to grill, but they are actually quite accommodating.

Nothing can beat the flavour and texture of a grilled potato. However, there?s one golden rule ? the potato should be cooked on the inside before it?s grilled to a golden-brown colour on the outside!

It?s best to half cook the potatoes before grilling them. Since the potatoes are already cooked through, they only need to be seared over direct heat to create a golden-brown crust. Coat the potatoes well with either oil and herbs or a combination of some mayonnaise and mustard, as the fats help keep the moisture inside the potatoes while grilling, and also help to keep the tender flesh from sticking. It is best to season the potatoes before grilling them and even after, if need be.

grilled potatoes

Ingredients: 1 lb potatoes

For the seasoning: mustard, mayonnaise, herbs

Method: Combine 1/4 cup mayonnaise with 2 tbs mustard and 2 tsp chopped fresh parsley or coriander. Season the mixture with salt and pepper.

Wash and cut the potatoes. Cover the potatoes with cold water and 1 tbs salt per pound of potatoes in a saucepan. Bring to a boil, lower to a gentle simmer and cook until they?re almost but not quite fully cooked. The potatoes will still be a little hard in the centre, but the outer edges will look opaque. Drain in a large colander and rinse with cold water until they?re cool. Handle them gently.

Spread them out on clean dishtowels and let them sit at room temperature for about an hour until you?re ready to grill them.

Toss the potato pieces with the desired seasoning, making sure that all the pieces are coated well. Put the potatoes, cut side down, on the grill grate in one layer, directly over the coals. Cook for 3 to 6 minutes or just until deep golden-brown and crisp. With tongs, turn the pieces over to the other side. Cook until that side is deep golden-brown and crisp. Remove and serve immediately.