Life Changing Grilled Potatoes
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!
Servings: 4 -6 people
Equipment
- Grill
Ingredients
Grilled potatoes
- 4 medium Yukon Gold, russet or sweet potatoes, cut crosswise into ¼-inch slices
- 2 tablespoons extra virgin olive oil
- 1 teaspoon granulated garlic
- Salt and freshly ground black pepper
- Neutral vegetable oil for grill
For serving
- Freshly grated parmesan cheese
- Chopped chives
- Herbed Aioli (recipe link in header above)
Instructions
- 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.
Notes
Do Ahead: You can grill the potatoes up to 2 hours ahead: once the potatoes come off the grill transfer them to a parchment-lined baking sheet. Let them sit (uncovered) at room temperature. Before serving, reheat the potatoes in a 400˚F oven until they’re warmed through and crisp. Sprinkle with the parmesan cheese and chives, if using.
Tips:
- You can cut the potatoes lengthwise if you prefer, but by cutting them crosswise you will get smaller potatoes that turn crispier.
- I love cooking these potatoes on my Spark Grill, which gives the potatoes a delicious smoky flavor (the grill is a cinch to use and is incredibly precise). If using a kettle grill or gas grill, aim for medium heat.
- Be sure to clean and oil your grill grates before cooking the potatoes to ensure they don’t stick.
- Granulated garlic gives the grilled potatoes a more complex flavor and won’t burn on the grill like fresh garlic would. You can swap it out for garlic oil if you prefer, or omit it (but I highly recommend it!).
- Take the potatoes over the top with this Herbed Aioli for dipping. The creamy, garlicky sauce is heaven with the hot potatoes. The potatoes are also fantastic with this Grilled Romesco Sauce and this Creamy Sriracha Mayo.
- If you like these grilled potatoes, you've got to try these Herbed Oven Fries!