There a couple of ways we routinely take our potatoes. Thanks to Corner View for asking!
The first is a variation on how I grew up eating them in the summer. We would take 3-4 potatoes and slice them on a mandolin. Laying them out down the middle of a bed of thick foil, slice one onion over them. We like to add about 3 tablespoons of butter broken up and mixed in. Then add whatever herbs you have available. We routinely have parsley, chives and rosemary.We then crack some pepper and a few dashes of salt and a sprinkle of paprika. Then grill till tender.
The second was newly acquired into our summer routine but has become a fast favorite. With this recipe we’ve done it without par-cooking the sweet potatoes and it comes out just fine, maybe just taking a bit longer with the cooking. The recipe comes from here:
Grilled Sweet Potatoes with Lime & Cilantro
recipe from Bobby Flay, with tweaks in the method by me
Ingredients
3 sweet potatoes, unpeeled
Kosher salt
2 teaspoons finely grated lime zest
Pinch of cayenne pepper
1/4 cup canola oil
Freshly ground pepper
1/4 cup finely chopped fresh cilantro
Parcook or microwave sweet potatoes (remember to pierce potato skins with a fork if you plan on microwaving!) for about 5-6 minutes, or until mostly cooked but not yet mushy (it’s harder to grill when it becomes too floppy!)
Meanwhile, mix 1 tablespoon of salt, lime zest, and cayenne in a small bowl to make the salt mixture.
Cut the potatoes into nice, thick slices or wedges. Brush all sides with oil and season with salt and pepper. Grill for about 1 1/2 minutes on each side, or until golden brown. Season with the salt mixture and top with chopped cilantro.
The Peace of Cake 