These amazingly delectable easy Grilled Potatoes are made with simple spices many of which you may already have on hand. Just a little toss in some vegetable oil and the spices and then into a grilled basket or aluminum foil for cooking right on the grill. Perfectly crispy and slightly charred on the outside and tender on the inside
These spuds are the prefect side dish for all of your summer barbecue and grill recipes. I love to serve these with oven baked ribs, Grilled Pork Tenderloin, and Grilled Flank Steak.
How to make Grilled Potatoes
Start by washing, drying, and slicing your potatoes. Add the potato slices to a large bowl. Then drizzle with oil and stir to coat. Now sprinkle with the spices and stir again to coat. Then preheat the grill to medium-high heat and load the potatoes into the grilling basket. Place on the grill over indirect heat. Watch for flare ups and flip the potatoes several times rotating the grill basket to keep the potatoes cooking evenly. Cook until fork tender then carefully remove from the grill using oven mitts or pot holders. Finally if desired season with more salt and pepper to taste.
Recipe notes and helpful tips
- Small Yukon Gold or red potatoes work best for this recipe. After washing and drying slice about 1/3 inch thick.
- You can use vegetable, canola, or olive oil. My personal preference is vegetable oil because it has a higher smoking point and it really crisps up and browns the potatoes.
- This recipe works best with dried herbs. Fresh herbs add a bright delicious and aromatic freshness but they are best added toward the end or at the end of the cooking time. Feel free to add a sprinkle of fresh herbs at the end.
- Do not fret if you do not have a grill basket. Simply make 4 aluminum foil packets and divide the potatoes evenly between them. Place the packets on the grill over indirect heat flipping and rotating several times.
- These potatoes are best served straight off the grill while they are crispy, hot, and full of flavor.
- Use great care when removing the grill basket or foil packets from the grill. Oven gloves will help get the job done.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
When to use dried and fresh herbs
This is an age old question. I like to use dried herbs for recipes that have a longer cooking time like soups, stews, casseroles, and chilis. Fresh herbs are great in salads, cold appetizers, pasta salads, seafood (as it cooks quickly), and chicken. Of course there are exceptions to these rules and a lot of it is personal preference based on taste. For example fresh dill and chives are wonderful in fresh baked quiche and you can’t do much better than fresh parsley, rosemary, sage, and thyme in sausage stuffing with fresh herbs. Just remember that dried herbs are more concentrated and potent than fresh so use a 1:3 ration. So for every 1 tablespoon of fresh herbs use 1 teaspoon of dried herbs and vice versa.
More potato recipes you will love!
Grilled Potatoes
Easy and tasty Grilled Potatoes with herbs are cooked in a grill basket or aluminum foil right on top of your charcoal or gas grill. They are the perfect side for all your summer grilling and barbecue recipes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: side
- Method: grill
- Cuisine: American
Ingredients
- 2 lbs. Yukon Gold Potatoes
- 3 tablespoons vegetable oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt (or to taste)
- ¼ teaspoon fresh ground black pepper (or to taste)
Instructions
- Wash, dry and slice your potatoes about 1/3 inch thick. Drizzle with the vegetable oil and stir to coat. Sprinkle with the rosemary, thyme, garlic powder, onion powder, salt, and pepper. Stir to coat.
- Preheat the grill to 350-375 degrees. Load the potatoes into the grilling basket and place on the grill over indirect heat. Watch for flare up and flip the potatoes several times rotating the grill basket to keep the potatoes cooking evenly. Cook until fork tender then carefully remove the grill basket from the grill using oven mitts or pot holders.
- If desired season with more salt and pepper to taste.
Notes
- Small Yukon Gold or red potatoes work best for this recipe. After washing and drying slice about 1/3 inch thick.
- You can use vegetable, canola, or olive oil. My personal preference is vegetable oil because it has a higher smoking point and it really crisps up and browns the potatoes.
- This recipe works best with dried herbs. Fresh herbs add a bright delicious and aromatic freshness but they are best added toward the end or at the end of the cooking time. Feel free to add a sprinkle of fresh herbs at the end.
- Do not fret if you do not have a grill basket. Simply make 4 aluminum foil packets and divide the potatoes evenly between them. Place the packets on the grill over indirect heat flipping and rotating several times.
- These potatoes are best served straight off the grill while they are crispy and hot.
- Use great care when removing the grill basket or foil packets from the grill. Oven gloves will help get the job done.
Keywords: grilled potatoes, grilled potatoes in foil, how to grill potatoes, how to cook potatoes on the grill
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