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Tender on the inside and crispy on the outside. These delicious grilled sliced potatoes are the perfect side dish when wanting something different than the usual.
I love to pair these grilled sliced potatoes with a great tasting grilled ribeye steak or a crispy smoked spatchcock chicken. Sub these potatoes where you normally would serve mashed potatoes or potato salad.
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Ingredients
I used russet potatoes when making this recipe. Feel free to use yukon gold potatoes or red potatoes instead. A simple SPG seasoning and good ol' fire does the rest!
- Olive Oil
- Sea Salt
- Black Pepper
- Garlic Powder
- Rosemary (Exclude if wanting really crispy potatoes - This will burn if cooked too long)
- Parlsey for garnish
See recipe card for quantities.
Instructions
- Step 1: Wash potatoes in fresh water and slice into ¼" pieces. Do not peel potatoes.
- Step 2: Coat potatoes in olive oil and add seasoning.
- Step 3: Place on grill pre-heated to 350°F. Make sure potatoes do not overlap each other. Grill 6-7 minutes per side.
- Step 4: Top with some fresh parsley and serve with your favorite main course and Enjoy!
Hint: Pre-heat grill to 350°F and clean with a grill brush or onion cut in half to remove any remnants on the grill grates from your last cook.
The Grill
A weber gas grill was used when cooking these grilled sliced potatoes. You can use a charcoal grill or pellet smoker as well.
The best grill to use is the one you already have! A moderate 350°F temperature is perfect for grilling these thinly sliced potatoes.
Storage & Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. Re-heat in an oven or toaster oven set to 350°F for about 10 minutes or until heated through.
This will make sure they are still crispy. You can use a microwave, but they will be soggy.
Video - How to Grill Potatoes
Top tip
Try to make sure all the potatoes are sliced the same width, ¼", so they are all grilled evenly and have the same consistency.
FAQ
Yes, you can use red potatoes when making these. Red potatoes are smaller and will have more chance of falling through grill grates. Place a drying rack on the grill with smaller slits to prevent potatoes from falling into the flames if using small potatoes.
No. Leave the skin on. Just give them a good rinsing before slicing to remove any dirt.
Yes and No. If you are cooking the potatoes very crispy I would NOT use rosemary as it will burn. If you want soft potatoes and cook them less, you can add the rosemary.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with grilled sliced potatoes:
Ingredients
- 2 russet potatoes (Sliced into ¼" pieces)
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon rosemary (dried)
Instructions
- Pre-heat grill to 350°F and clean grates with grill brush or an onion cut in half.
- Clean the potatoes with cold water to remove any dirt.
- Slice the potatoes into ¼" sliced across the potato. Do NOT peel the potatoes.
- Coat in olive oil and add spices to sliced potatoes.
- Grill 6-7 minutes a side until the potatoes are tender in the middle, crispy on the outside, and NOT burned.
- Serve with your favorite main dish.
- Please rate and leave a comment if you enjoyed these!
Pro Tips
- Use a sharp knife when slicing potatoes. My favorite are Victorinox knives.
- Larger potatoes have less chance of falling into the grill and work best.
- Don't grill too hot, will burn potatoes. 350°F is best.
Will
I really liked coming up with this grilled potato recipe and hope you enjoy it as much as I have. Tried this recipe? Please consider leaving a comment and a rating, it really helps out my website. Thanks!