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• Several herbs are delicious with potatoes and could be used in this recipe. Try rosemary, thyme, basil, or tarragon.

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THE GRILL

Gas:

Direct heat, medium (350°F)

Clean, oiled grate

Charcoal:

Direct heat, medium ash

12-by-12-inch charcoal bed (about 3 dozen coals)

Clean, oiled grate on lowest setting

Wood:

Direct heat, medium ash

12-by-12-inch bed, 3 inches deep

Clean, oiled grate set 4 inches above the fire

INGREDIENTS (MAKES 4 SERVINGS)

1 pound new potatoes, cut in half if large

3 teaspoons extra-virgin olive oil

¼ teaspoon dried sage

¼ teaspoon kosher salt, or more to taste

¼ teaspoon ground black pepper

Oil for coating grill skillet

2 tablespoons fresh sage leaves, cut into small pieces if large

DIRECTIONS

1. Heat the grill as directed.

2. Toss the potatoes, 2 teaspoons of the olive oil, the dried sage, salt, and pepper in a medium bowl until coated.

3. Put a large grill skillet on the grill and coat it with oil. Cover and heat for a minute. Add the potatoes and spread them out, leaving space between the pieces. Cover and cook for about 20 minutes, until browned and tender, turning halfway through. If your grill has a temperature gauge, it should stay at around 375°F.

4. Toss the sage leaves with the remaining 1 teaspoon olive oil. Scatter the sage leaves over the potatoes and cook until the sage starts to shrivel, about 2 minutes.

5. Transfer to a serving plate and serve.

Grilled Buffalo Spuds

The flavor of Buffalo chicken wings is even better on potatoes. These are grilled simply and then tossed with hot sauce and butter. They can be scattered with blue cheese, if you like. We suggest you serve them with burgers (anything but Buffalo wings; yes, you can get too much of a good thing).

TIMING

Prep: 3 minutes

Grill: 18 minutes

GRILL TOOLS AND EQUIPMENT

• Grill screen or large grill skillet

• Long-handled spatula

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THE GRILL

Gas:

Direct heat, medium (350°F)

Clean, oiled grate

Charcoal:

Direct heat, medium ash

12-by-12-inch charcoal bed (about 3 dozen coals)

Clean, oiled grate on lowest setting

Wood:

Direct heat, medium ash

12-by-12-inch bed, 3 inches deep

Clean, oiled grate set 4 inches above the fire

INGREDIENTS (MAKES 4 SERVINGS)

1½ pounds russet potatoes, cut into wedges

1 tablespoon canola oil

Oil for coating grill screen

2 tablespoons butter, melted

3 tablespoons mild hot sauce such as Durkee Red Hot

2 ounces blue cheese, crumbled (optional)

DIRECTIONS

1. Heat the grill as directed.

2. Toss the potatoes with the 1 tablespoon oil until coated.

3. Put the grill screen on the grill and coat it with oil. Cover and heat for a minute. Add the potatoes and spread them out, leaving space between the pieces. Cover and cook for about 18 minutes, turning halfway through. If your grill has a temperature gauge, it should stay at around 375°F.

4. Mix the butter and hot sauce in a serving bowl. Toss the potatoes in the sauce and serve. Scatter the blue cheese over the top while still warm, if desired.

Grilled Potato Chips

Sometimes the packaged form of a food becomes so commonplace that it effectively wipes out the very notion of homemade—and such is the case with potato chips. We admit that frying them is messy and smelly, and it’s hard to rationalize when perfectly good potato chips are just a ripped bag away. But grilled chips are something else. Not only are they spectacular with steaks and burgers, but the only way you’re ever going to get your mitts on them is to grill some up yourself.

TIMING

Prep: 10 minutes

Grill: 6 minutes per batch

GRILL TOOLS AND EQUIPMENT

• Grill screen

• Long-handled spatula

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THE GRILL

Gas:

Direct heat, medium-high (400° to 450°F)

Clean, oiled grate

Charcoal:

Direct heat, light ash

12-by-12-inch charcoal bed (about 3 dozen coals)

Clean, oiled grate on lowest setting

Wood:

Direct heat, light ash

12-by-12-inch bed, 3 to 4 inches deep

Clean, oiled grate set 2 inches above the fire