I always cook mine in the microwave first, toss them in olive oil, rock salt and ground pepper (or other spices as is relevant). It means there's no potential for hard innards, one can cook them nice and fast and they crisp up on the outside perfectly. Just saying for when you cook potatoes on a grill.
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Thanks for the tip. I will keep this one in mind next time. That is exactly the issue I had. The innards were still a little hard and the spices just didn't take as well either.
No worries. It's easier to do it this way and means the spuds are ready at the same time as everything else. 👍