Foods & cuts · Potato
New potatoes, halved
Twenty to twenty-five minutes halved. Dense starch with no useful water, so it is genuinely slow and the cut face is what makes it work at all.
What it is
- Form
- Cut vegetable
- Typical weight
- 30–60 g
- Typical thickness
- 20–30 mm
- Cut
- Not a cut of anything
Why it behaves as it does
North Dakota State gives twenty to twenty-five minutes for halved new potatoes and about forty-five whole. A potato is the one common grilled vegetable with nothing to steam itself with, so heat has to conduct the whole way through dense starch — which is why parboiling first is so widely practised. BBQHQ records the parboil as a real preparation rather than a shortcut, because it changes what the grill is being asked to do from cooking to colouring.
When is it done?
Food-safety endpoint
BBQHQ holds no food-safety rule for this food. We are not showing you another jurisdiction’s figure in its place — check your national food-safety authority.
Texture endpoint — how you actually know
Fully tender to a skewer
A skewer meets no resistance at the centre. A potato has no water of its own to steam with, so an underdone one is unmistakably hard rather than merely firm.
How long it takes
New potatoes, halved, grilled
Estimated cooking window
20 min–25 min
Low confidence
Why this is a range, not a number
- Cookers hold temperature imperfectly
- Individual animals and pieces differ
Cook to the endpoint, not to the clock. The window tells you when to start checking.
What this rests on
BBQHQ publishes a window for this cook.
- Observations
- 1
- Documents
- 1
- Publishers timing this cook
- 1
North Dakota State University Extension
Why confidence is not higher
- At least one source does not state the cooker temperature.
How the sources were combined
ONE PUBLISHER, STATED AS A TOTAL. North Dakota State gives 20–25 minutes and no grill temperature, saying only that the time depends on the heat of the grill. BBQHQ publishes it as it stands and does not manufacture a second voice for it.
What makes the window as wide as it is
- Cookers hold temperature imperfectly
- Individual animals and pieces differ
When it goes wrong
- Burnt outside, underdone inside
- Vegetables charred outside and hard in the middle — 2 distinguishable causes.
Afterwards
Cooling, keeping and reheating what is left is general guidance for barbecue leftovers. Neither UK authority publishes anything specific to new potatoes, halved, and BBQHQ does not invent a distinction they do not make.