Trashbag Potatoes
Ok, most of the time I don’t make these in an actual trashbag and use a leftover vegetable bag from the grocery store instead. However, they got their name when a friend’s father was over for a large gathering and spotted me making them in a medium-sized Hefty bag (yes, it was clean and washed out prior to use). He asked what I was making, and when I told him grilled potatoes, he started laughing and said “you mean Trashbag Potatoes?”. Once he tasted them he decided that they were pretty good and the name stuck (thanks Mr. B.!)
- 6-8 large (bigger is better) Yukon Gold, Yellow, or White Rose potatoes
- 1/3 cup minced garlic (feel free to use more if you like garlic)
- 4 tbs olive oil
- 2 tbs lemon pepper
- 2 tbs dried oregano
- 1 tsp salt (optional)
Slice potatoes in half and then into 1/4 inch slices (you can also cut them into wedges if you prefer). Put the potatoes into a plastic bag (I use leftover vegetable bags from the store and throw them out afterward) and pour the olive oil over them. Pour the rest of the ingredients over the potatoes, twist the top of the bag a few times, and mix everything up real good.
Spread the potatoes over the grill using indirect heat for the majority of the cooking time. Cover the grill and let cook for about 15 minutes. Turn the potatoes and cook for another 15 minutes or so. At this point you can choose to move the potatoes directly over the coals long enough to brown them up.
Cooking times will vary depending on the heat of your fire, the thickness of the potatoes, and how close you have them to the coals. After several years of sacrificing several potatoes per cook to the BBQ gods (those that live down with the coals under the grill) I invested in a couple of grill baskets. This makes the process much easier, especially the turning process, and seriously cuts down on wasted food. It does make it a bit more difficult to get even browning assuming you have square (or rectangular) grill baskets and round grills like I do, but probably won’t be an issue for you square grill folks out there.
Variations
What happens when you don’t have the normal spices? You either get creative with what you have, or you go hungry. Since going hungry is not an option we choose, here are some variations on trashbag taters that we’ve found to be tasty.
Cajun
Substitute Cajun spice mix and some fresh ground black pepper for the lemon pepper and oregano. If you want to replicate our results, you should also use red potatoes instead of Yukons for this one.
Trashbag taters on the grill with tri-tip steaks
T-bag taters in a basket
About 20 lbs. on the Ranch Kettle
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That there is some good eats there, I use Montreal Steak seasoning instead of lemon Pepper, Sometimes I use Italian Dipping seasoning, Mmm now that tastes good. When I shop for veggies at the Mkt. I always grab 4-5 extra Veggie Bags, you can find them stuffed in my Kitchen utility drawer…
I haven’t tried them with the Montreal Steak mix yet, but we’ve used some variation of just about every other spice mix in the cabinet. We also have a drawer full of veggie bags, although I don’t condone taking extras from the store…