These purple potatoes keep their gorgeous hue even after you’ve roasted them on the grill. This simple recipe is simple and a great addition to a fun barbeque meal. Purple potatoes are healthy and can also provide several vitamins and minerals and help you get the fiber you need for better digestion.

You can use purple potatoes similarly to how you’d use white, yellow, or red varieties. They’re a great way to add more color and interest to your meals — after all, you really do eat with your eyes.

How to grill Purple Potatoes

Ingredients

• 2 lbs  purple potatoes, scrubbed
• 1/2 cup extra virgin olive oil
• 1 Tbsp oregano
• 1 Tbsp fresh garlic, minced
• salt and freshly ground black pepper
• 1 Tbsp fresh cilantro
• 1 stick of butter

Directions

Step one- Parboil the potatoes

1. Start by placing your potatoes in a pot and then covering them with clean, cold water. Cutting large potatoes into smaller pieces can quicken the cooking time. New potatoes are smaller, so they cook more quickly.
2. Throw in a pinch of kosher salt, cover the pot with a lid, and then turn the stove on high heat.
3. Once the water starts to boil, reduce the heat slightly to keep it from boiling over (or just remove the lid), and continue boiling for about 5 minutes.
4. Remove a potato from the boiling water and test your potatoes with a fork or the tip of a sharp knife–if it goes in with only slight resistance, you’re done.
5. Remove the boiled potatoes from the heat, drain your pot of the excess water, and let them cool a little before moving to your next step. And voila, your potatoes are now parboiled!
6. Your parboiled potatoes can then either be cooked for up to two days after you parboil them.

Step two- prepare potatoes for grilling

1. After potatoes have cooled slice them and place in a clean bowl of cold water. The thickness of the sliced potatoes determines how you like them. The thinner the slice the crispier the potato.
2. In another bowl, mix olive oil, garlic, oregano, salt and pepper. Mix well.
3. Drain potatoes well and add them to the oil mixture. Toss with olive oil mixture.
4. Prepare sheets of aluminum foil by cutting into sheets and adding butter to the sheet to prevent sticking. (I would break this into three or four packages)
5. Spread the potatoes on a sheets of aluminum foil pan. Add a small slice of butter to the foil pack, fold foil to seal packs.
6. Place on medium heat on a grill for 15-20 minutes until potatoes are tender. (If you have room you can cook on the grill when cooking other entrees. If they are in an area that gets less heat allow an additional 5-10 minutes.
7. Empty foil packs into a bowl. Sprinkle with cilantro and serve.