Fresh cut tatters

zwylde1 · 05-03-2011, 11:40 AM

Hey Gang....I have seen several post on here and they have had fresh cut potatoes being cooked on the grill. Would like to give this a try. Please enlighten me to the ways to make this happen my Brethren grilling gods!

OK after I posted this and saw the first resonse I need to be a bit more specific. Something like french fries/potatoe wedges. Sorry.

Big George's BBQ · 05-03-2011, 11:48 AM

May family likes the sliced and then put butter mixed with liptons dry onion soup mix, wrapped in foil and put on the grill

Smokey Al Gold · 05-03-2011, 12:07 PM

Here's what i've been doing lately and I love them. I cut them into wedges then coat with olive oil, sea salt, black pepper and rosemary then grill them until they are golden brown. Awesome.

zydecopaws · 05-03-2011, 04:35 PM

Ah yes, Trashbag Taters... What I've learned over the years is that there are about as many variations of this as there are spices and spice mixes out there. Lately I've been using the "original recipe" found at that link on taters cut into large (1") chunks and roasting them (indirect) in a grill basket with some large onion slices. The process is pretty easy and you can easily substitute your favorite rub or spice mix to get the taste you are looking for.

Some folks like these cooked more than others; I've got some friends that rave over the ones that are on the verge of being burnt, so don't worry too much if you end up with some that look a bit overcooked.

eddieh70301 · 05-03-2011, 05:05 PM

Try Hasselback potatoes. It's basically a spiral sliced tater that is rubbed w/EVOO or butter and then sprinkled w/ different spicies and seasonings. I believe their is a recipe on this site someplace.

eggzlot · 05-04-2011, 10:36 AM

I usually get rave reviews on these sweet potatoes:

First off, get yourself a "crinkle cutter" - not sure of the technical word, but they are cheap knives that can cut potatoes with the crinkles - I swear they add better texture/flavor to the potatoes.

I use Sweet Potatoes, cut them using the crinkle cutter and put them into a zip loc bag.

I add LIGHT EVOO (the key being light evoo), rosemary, rubbed dalmatian sage and a touch of sea salt. Mix it all up and let it sit in the bag for at least an hour.

From there, just toss them on the grill and off you go. On the grill I just keep an eye and flip them, in the oven (gasp), i pre heat a cookie tray to about 400 degrees, and they get about 20-22 mins per side, depending on how thick you cut them.

If you want to get real fancy, you can either add a drop of truffle oil or truffle salt (if using the truffle salt, I add at the end, not before the cook just to season).

Phubar · 05-04-2011, 01:01 PM

Yep...just sprinkle them with olive oil and course seasalt....add rozemary too if you like it.
Smoke/grill them untill they are getting soft and have a nice colour.
Best taters you'll ever have!

05-03-2011, 11:40 AM	#1
zwylde1 Take a breath! Join Date: 12-17-10 Location: Cape Cod, MA	Fresh cut tatters Hey Gang....I have seen several post on here and they have had fresh cut potatoes being cooked on the grill. Would like to give this a try. Please enlighten me to the ways to make this happen my Brethren grilling gods! OK after I posted this and saw the first resonse I need to be a bit more specific. Something like french fries/potatoe wedges. Sorry.

05-03-2011, 12:07 PM	#3
Smokey Al Gold is Blowin Smoke! Join Date: 08-13-08 Location: San Antonio TX	Here's what i've been doing lately and I love them. I cut them into wedges then coat with olive oil, sea salt, black pepper and rosemary then grill them until they are golden brown. Awesome. __________________ 22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21 [URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL] [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2) Creator of: "The Great Chicken Sammich Debacle of 2010"

05-03-2011, 04:35 PM	#4
zydecopaws Babbling Farker Join Date: 01-14-09 Location: Battle Ground, WA	Ah yes, Trashbag Taters... What I've learned over the years is that there are about as many variations of this as there are spices and spice mixes out there. Lately I've been using the "original recipe" found at that link on taters cut into large (1") chunks and roasting them (indirect) in a grill basket with some large onion slices. The process is pretty easy and you can easily substitute your favorite rub or spice mix to get the taste you are looking for. Some folks like these cooked more than others; I've got some friends that rave over the ones that are on the verge of being burnt, so don't worry too much if you end up with some that look a bit overcooked. __________________ [B][URL="http://noexcusesbbq.com"]No Excuses BBQ[/URL][/B] [I][COLOR=Red]BBQ, no excuses! Who cares about the weather?[/COLOR][/I] [B][COLOR=Blue] MOINK Ball Wizard and ALF Award Recipient[/COLOR][/B] [SIZE=2]Webers up the wazoo, a bunch o' Pyromids, Bubba Ho-Keg, and [URL="http://noexcusesbbq.com/archives/2987"]the CrockaQue[/URL][/SIZE]

05-03-2011, 05:05 PM	#5
eddieh70301 is one Smokin' Farker Join Date: 03-30-10 Location: Thibodaux, LA	Try Hasselback potatoes. It's basically a spiral sliced tater that is rubbed w/EVOO or butter and then sprinkled w/ different spicies and seasonings. I believe their is a recipe on this site someplace. __________________ Bubba Keg / Stumps Baby / Super Fast Yellow Thermapen / Lodge Cast Iron Grill / Smoke Vault

05-04-2011, 01:01 PM	#7
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Yep...just sprinkle them with olive oil and course seasalt....add rozemary too if you like it. Smoke/grill them untill they are getting soft and have a nice colour. Best taters you'll ever have! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

05-03-2011, 11:48 AM	#2
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	May family likes the sliced and then put butter mixed with liptons dry onion soup mix, wrapped in foil and put on the grill

05-04-2011, 10:36 AM	#6
eggzlot Take a breath! Join Date: 03-08-11 Location: Northern NJ	I usually get rave reviews on these sweet potatoes: First off, get yourself a "crinkle cutter" - not sure of the technical word, but they are cheap knives that can cut potatoes with the crinkles - I swear they add better texture/flavor to the potatoes. I use Sweet Potatoes, cut them using the crinkle cutter and put them into a zip loc bag. I add LIGHT EVOO (the key being light evoo), rosemary, rubbed dalmatian sage and a touch of sea salt. Mix it all up and let it sit in the bag for at least an hour. From there, just toss them on the grill and off you go. On the grill I just keep an eye and flip them, in the oven (gasp), i pre heat a cookie tray to about 400 degrees, and they get about 20-22 mins per side, depending on how thick you cut them. If you want to get real fancy, you can either add a drop of truffle oil or truffle salt (if using the truffle salt, I add at the end, not before the cook just to season).

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