Potatoes on the grill can be a challenge, as most potato recipes can be, actually. This recipe for potatoes on the grill uses miracle whip (I called them Miracle Whip Potatoes growing up) and keeps those spuds nice and moist with loads of tangy flavor.
If you read Savory Experiments, you’ve probably heard me rant and rave about homemade mayonnaise and butter. I only make my own and the jarred stuff just kind of scares me. But there is one recipe that transcends it all: Miracle Whip Potatoes.
Even in college, I would make Miracle Whip Potatoes in giant batches to eat all week long. In those days, I didn’t have a grill, so I would cook them under the broiler to get the char (albeit I lost the smoky flavor). Instead of a side dish, it was my main meal!
In addition to rarely (ok, only in this recipe) using Miracle Whip, I also use the microwave. Microwaves function by cooking foods from the inside out, rather than the outside in. For any potatoes on the grill recipe, we will use this to our advantage, essentially parboiling the potatoes before marinating them. Keeping them refrigerated will help you thread them onto skewers and then all they will need is a quick sear to finish cooking the exterior. Marinating in miracle whip also helps keep them moist and adds a tangy flavor, as it does for most grilling recipes.
You can make the potatoes and marinade days ahead of time, threading when you have time and then just throwing them on the grill when you are ready.
Don’t forget to PIN Potatoes on the Grill!