We’re halfway through July. If you’re already sick of throwing corn or donuts (you bad!) on the grill, try potatoes. Surprised to hear that the starchy veg works well over a flame? We were, too, so we tried prepping them three different ways—one of which were the insanely amazing grilled garlic fries pictured above—to prove that potatoes aren’t just a delish baked addition to a Super Bowl spread.
GRILLED GARLIC FRIES
Perhaps the best use of spuds on the grill: Cutting them into wedges, then tossing with olive oil, garlic powder (cloves will burn), and salt. Grill over medium-high heat until charred, then remove from heat and garnish with parsley.
GRILLED HASSELBACK TOTS
A brilliant mash-up of baked potato and crispy fries: The inside stays creamy, while the outside gets nice and crispy. To prep them, make thin slices down the potato, being sure to not slice all the way through, to create a fanned look. Drizzle with olive oil and grill over medium-high heat until charred, then remove and dollop with sour cream and sprinkle with crushed red pepper flakes.
BUTTERY CHIPOTLE POTATOES
Whether you need carb fuel while camping or a filling side for grilled steak, these chipotle-spiked spuds are the answer. Cut potatoes into bite-size pieces and transfer to a piece of foil. Toss with chipotle seasoning and top with a couple pats of butter (don’t skimp on this step). Wrap tightly, then grill over medium-high heat until fork-tender, about 15 minutes.