Grilled potatoes are a fantastic side dish that can jazz up any meal. Imagine sinking your teeth into a perfectly grilled potato, crispy on the outside and fluffy on the inside, while some delicious options stir the appetite. Pair these beauties with grilled chicken, steak, or fish for a hearty barbecue.
Add a fresh salad or some grilled vegetables for a nutrition-packed meal. Want an unexpected twist? Try them alongside a zesty salsa or a rich chimichurri for a burst of flavor. Trust me, the flavor combinations are endless!
As the sun begins to shine brighter and the weather warms up, I find myself craving outdoor meals that are simple and satisfying. Grilled potatoes are one of those sides that never disappoint. They take on a smoky flavor that pairs beautifully with an array of dishes and offers a comforting texture.
In this post, I’m excited to share my go-to recipe for grilled potatoes, from their flavor profile to tips and tricks for perfect results. Through years of barbecues and potlucks, I’ve gathered insights that will ensure your grilled potatoes become a star at your next gathering. Let’s dive into this delicious journey!
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What Are Grilled Potatoes?
Grilled potatoes refer to chunks of potatoes that are cooked over an open flame or grill, often seasoned to elevate their natural flavors. They can come from various potato varieties, with red and yellow potatoes being popular choices due to their waxy texture. The grilling process imparts a smoky flavor that can’t be replicated in an oven.
What is the Flavor Profile of Grilled Potatoes?
If you love combining savory and slightly sweet notes, grilled potatoes are your answer. The smoky aroma from the grill mixes with the natural sweetness of the potatoes, creating a delightful balance.
Adding herbs like rosemary and thyme enhances the earthy notes, while spices like smoked paprika contribute warmth and depth. The result is a flavor explosion. Each bite offers a delightful textural contrast—crispy outside, tender inside—that has everyone asking for more.
What Makes This Recipe Different from Other Grilled Potatoes?
This recipe stands out due to a carefully curated blend of herbs and spices. Instead of just tossing potatoes on the grill with minimal seasoning, we focus on a mix of fresh and dried herbs that create a multi-dimensional flavor profile. The secret lies in allowing the potatoes to marinate briefly in olive oil and spices before hitting the grill. This process infuses them with intense flavor that transforms an ordinary grilled wedge into something remarkable.
Ingredients You’ll Need
Gathering fresh ingredients is key. Here’s what you’ll need for the best grilled potatoes:
- 2 lbs. red potatoes, scrubbed and quartered
- 2-3 tablespoons extra-virgin olive oil
Potato Seasoning:
- 1 teaspoon fresh rosemary, chopped
- ¾ teaspoon dried thyme
- ¾ teaspoon dried oregano
- ¾ teaspoon dried sage
- 1/8 teaspoon ground nutmeg
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- 1 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
This blend of ingredients creates a dish that’s bursting with flavor.
Step-by-Step Directions
Step 1: Prep the Ingredients
Start by scrubbing your red potatoes under running water to remove any dirt. Once clean, cut them into quarters. Uniform sizes ensure even cooking, so aim for consistency. After that, place the potatoes in a large mixing bowl.
Step 2: Season the Potatoes
Drizzle 2-3 tablespoons of high-quality extra-virgin olive oil over the potato quarters. Sprinkle in the dried herbs—rosemary, thyme, oregano, sage—and the rest of the spices. Finally, don’t forget the sea salt and black pepper. Use your hands or a spatula to toss everything together until every potato piece is evenly coated.
Step 3: Marinate (Optional but Recommended)
If you have a little time to spare, let the seasoned potatoes sit for 20–30 minutes. This marinating phase allows the flavors to meld beautifully. However, if you’re in a hurry, you can grill them right away.
Step 4: Preheat the Grill
While your potatoes marinate, preheat the grill to medium-high heat. Cleaning the grates thoroughly will prevent sticking. Consider brushing them with a bit of oil to further ensure an easy release.
Step 5: Grill the Potatoes
Using a grilling basket or skewers, place the potatoes on the grill. Grill for 15-20 minutes, turning them occasionally. You’ll want them to develop a nice char while cooking through. To check for doneness, pierce a potato with a fork; it should glide in easily when they are ready.
Step 6: Serve and Enjoy
Once grilled to perfection, remove the potatoes from the grill. They are best served warm. You can add a sprinkle of fresh herbs or a squeeze of lemon juice for an extra zing right before serving.
Tips on Making Grilled Potatoes
Here are some insights from my experience that can take your grilled potatoes to the next level:
Soak Wooden Skewers: If you’re using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
Precook Potatoes: For a perfectly tender interior, parboil your potatoes for 5-10 minutes before grilling. Just be sure to let them cool slightly beforehand to avoid burns.
Experiment with Seasonings: Don’t hesitate to play with spices. Add heat with red pepper flakes or a hint of sweetness with a touch of brown sugar.
Choose a Good Olive Oil: A high-quality extra-virgin olive oil makes a significant difference in flavor. Opt for one you enjoy drizzling on salads too!
Keep an Eye on Them: Grilled potatoes can go from perfect to charred quickly, so check them regularly. A few flips with tongs are essential.
Nutrition Information
In one serving of grilled potatoes (about one-quarter of the recipe), you can expect:
- Calories: 120
- Total Fat: 5g
- Saturated Fat: 0.7g
- Carbohydrates: 18g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 3g
These nutritional values may vary based on ingredient brands or additional toppings. Despite being a side, they still serve healthy carbs paired with fats from the olive oil.
How Can I Store These Grilled Potatoes?
Grilled potatoes are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge. They can stay fresh for about 3 days. To reheat, toss them in a pan over medium heat with a drizzle of oil. This will revive some crispiness. Avoid the microwave if you can; it tends to make them soggy.
Substitutes for Ingredients
Sometimes, you might not have everything on hand. Don’t fret! Here are some substitutions for your grilled potatoes:
Olive Oil: You can use canola oil or avocado oil for a different flavor profile. Both have high smoke points and are well-suited for grilling.
Fresh Rosemary: If you don’t have fresh rosemary, consider dried rosemary. About a third of the amount is sufficient since dried herbs are more concentrated.
Smoked Paprika: Replace it with regular paprika or cayenne pepper if you want a kick. This doesn’t replicate the smoky flavor but will still add depth.
Sea Salt: If sea salt isn’t available, use kosher salt or even table salt, but reduce the quantity slightly as table salt is finer.
Grilled Potatoes
Ingredients
Equipment
Method
- Start by scrubbing your red potatoes under running water to remove any dirt. Once clean, cut them into quarters. Uniform sizes ensure even cooking, so aim for consistency. After that, place the potatoes in a large mixing bowl.
- Drizzle 2-3 tablespoons of high-quality extra-virgin olive oil over the potato quarters. Sprinkle in the dried herbs—rosemary, thyme, oregano, sage—and the rest of the spices. Finally, don’t forget the sea salt and black pepper. Use your hands or a spatula to toss everything together until every potato piece is evenly coated.
- If you have a little time to spare, let the seasoned potatoes sit for 20–30 minutes. This marinating phase allows the flavors to meld beautifully. However, if you’re in a hurry, you can grill them right away.
- While your potatoes marinate, preheat the grill to medium-high heat. Cleaning the grates thoroughly will prevent sticking. Consider brushing them with a bit of oil to further ensure an easy release.
- Using a grilling basket or skewers, place the potatoes on the grill. Grill for 15-20 minutes, turning them occasionally. You’ll want them to develop a nice char while cooking through. To check for doneness, pierce a potato with a fork; it should glide in easily when they are ready.
- Once grilled to perfection, remove the potatoes from the grill. They are best served warm. You can add a sprinkle of fresh herbs or a squeeze of lemon juice for an extra zing right before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Frequently Asked Questions
1. Can I grill whole potatoes?
Yes, but make sure to parboil them first to ensure they cook through. Whole potatoes can take longer on the grill, and cutting them increases the surface area for flavor.
2. Are grilled potatoes gluten-free?
Absolutely! Potatoes are naturally gluten-free, making them a great option for gluten-sensitive diets.
3. Can I make grilled potatoes in the oven?
Yes! Simply toss them with oil and spices as directed, then spread them out on a baking sheet. Roast them in a preheated oven at 425°F for around 30 minutes, flipping halfway through.
4. Do I need to peel the potatoes?
No! The skin adds texture and flavor. Plus, it holds nutrients, so I recommend leaving it on for a healthier option.
5. Can I freeze grilled potatoes?
Yes, but texture may be affected upon reheating. If freezing, spread them out on a tray first to freeze individually before transferring to a freezer bag for storage.
Conclusion
And there you have it: a rock-solid recipe for grilled potatoes that will elevate any meal. These beauties bring a delightful texture and flavor that can complement countless main dishes. With thoughtful ingredients and proper grilling techniques, you can create a dish that leaves everyone at the table talking.
So fire up that grill this season, gather your friends, and indulge in these flavorful grilled potatoes. They’re not just a side; they’re a crowd-pleaser—so be ready for the compliments that will fly your way! Your summer barbecues are about to reach new delicious heights. Enjoy!