grilled potatoes recipe

Crispy grilled potatoes are easy and a perfect side to any BBQ recipe. Golden outside, tender inside, with no boiling or clean up required!

Grilled Potatoes

baby red potatoes (or baby gold potatoes)

rosemary

garlic powder

salt

black pepper

oregano

extra virgin olive oil

(optional

herbs

Rinse and dry the potatoes (no need to peel). Cut crosswise into ½-inch slices (if your potatoes are smaller than a golf ball, you can halve or quarter them). Place in a large bowl.

Stir

In a small bowl, stir together the rosemary, garlic powder, salt, pepper, and oregano.

Toss

Drizzle the potatoes with the oil, then sprinkle the spices over the top. Toss to evenly coat.

Preheat

Preheat the grill to medium-high (about 375 to 400 degrees F).

Spread

Place two large (about 22 to 24 inches long) sheets of heavy-duty foil down on a large baking sheet (you'll use the baking sheet for easy transport) so that the foil pieces are slightly overlapping down the center to create a wider sheet. Coat with non-stick spray. Spread the potatoes onto the foil in a single layer (if you prefer not to have the food touch the foil, you can add a layer of parchment in between). Place two more overlapping sheets of foil on top, then fold up the edges all the way around to seal and create a packet. Leave some space towards the top of the packet to allow the air to circulate.

Grill

Using the baking sheet, carry the potatoes out to the grill, then with tongs slide the packet onto the grill. Cover then cook for 15 minutes.

Flip

Carefully open the foil then use the tongs to flip the potatoes over. They should be deeply golden on the first side (if not, continue to cook them for 3 to 5 minutes more). Place the foil loosely back over the top, close the grill, and cook for 5 to 10 additional minutes, until the potatoes are tender when pieced with a fork.

Serve

Slide the potato packet back onto the baking sheet, then transfer them to a serving bowl (or serve them right off of the foil). Serve warm, with a sprinkle of Parmesan and chopped fresh herbs as desired.

https://content.jwplatform.com/videos/dEEM4VF0.mp4

How to cook the best grilled potatoes in foil. Crispy outside, creamy inside, with no clean up!

This grilled potatoes recipe is a total game changer. You can use Yukon Gold, russet or sweet potatoes—russets will be a bit fluffier and lighter in the middle, while Yukon Golds and sweet potatoes will be denser but richer. They’re all delicious! The granulated garlic provides flavor and won’t burn on the grill like fresh garlic would (you can use garlic oil instead). The potatoes are the ultimate side dish or appetizer. I take them over the top with freshly grated parmesan cheese, chopped chives and a creamy Herbed Aioli for dipping. HEAVEN!

Life Changing Grilled Potatoes

garlic

Salt and black pepper

vegetable oil

cheese

chives

Herbed Aioli (recipe link in header above)

Preheat your Spark grill to 500˚F, or preheat a regular grill to medium heat.

In a large bowl, toss the potato slices with the olive oil and granulated garlic. Season well with salt and pepper.

Clean and oil the grill grates. Arrange the potatoes in a single layer on the grill. Cover and cook until they’re lightly browned with grill marks on the bottom, about 6-8 minutes. Flip the potatoes over and rearrange them on the grates. Cover and continue cooking until the potatoes are caramelized on the other side and are tender in the center, about 5-6 minutes longer—don’t be afraid to flip and move the potatoes around the grill for even cooking (if you’re using a gas grill adjust the heat as needed so that the potatoes don’t darken too quickly). 

Transfer the grilled potatoes to a platter and sprinkle lightly with salt. Garnish with grated parmesan cheese and chopped chives, and serve with Herbed Aioli, if you’d like.

Nicki Your The Best! Thanks for sharing your recipes to the Wannabe’s who desire chef inspired quality food &amp; ingredients!

Respectfully, Glenn.

Blessings To You &amp; Your Family!

Rather than cooking these grilled potatoes in aluminum foil, I par-boil them and place them directly on the grill. They come out crispy on the outside, creamy in the middle, and packed with smoky flavor. They&#39;re a delicious summer side dish!

small yellow or red potatoes

sea salt

olive oil

onion powder

½ teaspoon smoked paprika (optional)

Avocado oil or cooking spray (for the grill)

Place the potatoes in a large pot and cover with cold water by 1 inch. Stir in 1 teaspoon of the salt.

Bring to a boil over high heat, then reduce the heat and simmer, uncovered, for 8 to 15 minutes, or until fork-tender (the potatoes will finish cooking on the grill). Drain the potatoes. When cool enough to handle, cut in half.

Preheat a grill or grill pan to medium heat.

In a large bowl, toss the potatoes with the olive oil, garlic powder, onion powder, smoked paprika, if using, the remaining 1 teaspoon salt, and several grinds of pepper.

Brush or spray the grill grates with avocado oil. Grill the potatoes cut side down for 5 to 6 minutes, or until char marks form. Flip and cook for 5 more minutes, or until the potatoes are tender and well-charred. The time will depend on the size of the potatoes.

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Grilled Potatoes

Top 3 grilled potatoes recipe recipes from across the web

The most viewed grilled potatoes recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Grilled Potatoes

Life Changing Grilled Potatoes

Grilled Potatoes

The most viewed grilled potatoes recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine