Ingredients for Perfect Grilled Potatoes

Achieving outstanding grilled sliced potatoes starts with selecting the right ingredients and a simple, yet effective, seasoning blend. For this recipe, I primarily used robust russet potatoes, known for their starchy texture that becomes wonderfully fluffy inside when cooked, while still holding up to the grill’s heat for that desired crispiness. However, don’t hesitate to experiment! Yukon Gold potatoes, with their slightly waxy texture and buttery flavor, or even vibrant red potatoes, which offer a slightly firmer bite, are excellent alternatives. Whichever you choose, a foundational seasoning of salt, pepper, and garlic powder (SPG) coupled with the magic of an open flame truly does the heavy lifting to create a spectacular side dish.

The beauty of this recipe lies in its simplicity, allowing the natural flavor of the potatoes and the char of the grill to truly shine. Here’s a detailed look at the core ingredients and some notes on why they work:

• Russet Potatoes: These are my top choice for their ability to deliver a tender, almost fluffy interior and a reliably crispy exterior. Their size also makes them easy to slice uniformly.
• Olive Oil: Essential for coating the potato slices. Olive oil not only helps the seasoning adhere but also promotes a beautiful golden-brown crisp on the grill and prevents sticking. Choose a good quality extra virgin olive oil for best flavor.
• Sea Salt: A fundamental seasoning that enhances the potato’s natural flavor. Coarse sea salt provides a satisfying texture and helps draw out moisture, contributing to crispiness.
• Freshly Ground Black Pepper: Adds a pungent, aromatic kick. Freshly ground pepper is always superior to pre-ground for maximum flavor.
• Garlic Powder: Infuses the potatoes with a savory, aromatic depth without the risk of burning fresh garlic. It’s a classic pairing with potatoes.
• Rosemary (Fresh or Dried): This aromatic herb offers a wonderfully fragrant, piney note that complements potatoes beautifully. However, a word of caution: if you’re aiming for really crispy, longer-cooked potatoes, consider excluding rosemary or adding it towards the very end. Dried rosemary, especially, can burn and turn bitter if exposed to high heat for too long. For soft potatoes, it’s a delightful addition.
• Fresh Parsley for Garnish: Adds a pop of vibrant color and a fresh, herbaceous finish when sprinkled on after grilling. It brightens the overall presentation and taste.

For precise measurements of each ingredient, please refer to the detailed recipe card provided below. Remember, while these ingredients form the perfect base, feel free to adjust the quantities of seasonings to suit your personal preference. A little extra garlic powder or a pinch of smoked paprika can add another layer of complexity!

Step-by-Step Instructions: Grilling Sliced Potatoes to Perfection

Follow these simple steps to prepare and grill your potato slices for a truly outstanding side dish. Precision in slicing and proper grill management are key to achieving that perfect balance of crispy and tender.

1. Step 1: Prepare the Potatoes. Begin by thoroughly washing your potatoes under cool running water to remove any dirt or debris. There’s no need to peel them; the skin adds texture, flavor, and essential nutrients. Once clean, place each potato on a sturdy cutting board and slice it into uniform ¼-inch thick pieces. Consistency in thickness is crucial for even cooking, so take your time or use a mandoline slicer for best results. This ensures every slice cooks at the same rate, preventing some from burning while others remain undercooked.

2. Step 2: Season the Slices. Transfer the uniformly sliced potatoes into a large mixing bowl. Drizzle them generously with olive oil, ensuring every surface is lightly coated. The olive oil acts as a binder for your seasonings and helps create that wonderful crispy crust on the grill. Next, add your chosen seasonings: sea salt, black pepper, and garlic powder. If you’re using rosemary, now is the time to add it, keeping in mind the tips about burning mentioned earlier. Toss the potatoes vigorously with your hands or a large spoon until each slice is evenly coated with oil and spices. This step is vital for maximum flavor distribution.

3. Step 3: Grill to Perfection. Pre-heat your grill to a moderate temperature of 350°F (about 175°C). Ensure your grill grates are clean and lightly oiled to prevent sticking. Carefully place the seasoned potato slices directly onto the pre-heated grill grates. It is crucial that the potato slices do not overlap; arrange them in a single layer to allow for even cooking and optimal crisping. Grill each side for approximately 6-7 minutes. The exact time may vary based on your grill and the thickness of your slices, so monitor them closely. You’re looking for deep golden-brown grill marks, a crispy exterior, and a fork-tender interior. If they start to burn, reduce the heat slightly or move them to a cooler part of the grill.

4. Step 4: Garnish and Serve. Once your grilled potato slices are beautifully golden, crispy, and tender, carefully remove them from the grill. Transfer them to a serving platter. For a fresh finish, sprinkle generously with freshly chopped parsley. This not only adds a burst of color but also a wonderful herbaceous note that complements the smoky potatoes. Serve immediately with your favorite main course and savor every bite! Enjoy the delightful contrast of textures and flavors.

Mastering Your Grill for Perfect Potatoes

The type of grill you use can influence the final taste and texture of your grilled sliced potatoes, but ultimately, the best grill is the one you have readily available and are comfortable operating. For cooking these particular grilled sliced potatoes, a reliable Weber gas grill was utilized. Gas grills offer consistent heat and precise temperature control, making them excellent for beginners and seasoned grillers alike. The even heat distribution helps achieve uniform cooking and browning.

However, don’t feel limited to gas! A charcoal grill will impart a deeper, more pronounced smoky flavor to your potatoes, which can be absolutely delicious. If using charcoal, aim for a two-zone setup (direct and indirect heat) and place your potato slices over the direct heat initially, then move to indirect if they are browning too quickly. Pellet smokers are another fantastic option, providing consistent smoky flavor and temperature control similar to a gas grill, but with the added benefit of wood-fired taste. Regardless of your grill type, maintaining a moderate temperature of 350°F (175°C) is key for grilling these thinly sliced potatoes. This temperature allows the potatoes to cook through evenly without burning the exterior before the inside is tender. It’s hot enough to create a crispy crust but gentle enough to allow the potato starch to soften beautifully. Remember to keep an eye on your grill thermometer and adjust burners or vents as needed to maintain this ideal temperature. Happy grilling!

Storage & Reheating Tips for Leftover Grilled Potatoes

Grilled sliced potatoes are best enjoyed fresh off the grill when their crispiness is at its peak. However, if you happen to have any delicious leftovers, proper storage and reheating techniques can help preserve their texture and flavor for another meal.

Storage: To store any leftover grilled potatoes, allow them to cool completely to room temperature. This is important to prevent condensation, which can lead to sogginess. Once cooled, transfer the potato slices to an airtight container. They can be safely stored in the refrigerator for up to 3 days. While they won’t be as intensely crispy as when freshly made, their flavor will still be wonderful.

Reheating: The goal when reheating grilled potatoes is to restore as much of their original crispiness as possible. Avoid the microwave if you value texture, as it tends to make potatoes soft and soggy. Instead, opt for methods that apply dry heat:

• Oven or Toaster Oven: This is the best method for reviving crispiness. Preheat your oven or toaster oven to 350°F (175°C). Spread the potato slices in a single layer on a baking sheet. Re-heat for about 10-15 minutes, or until they are heated through and the edges have crisped up again. Keep a close eye on them to prevent burning.
• Air Fryer: An air fryer can also work wonders for reheating. Arrange the slices in a single layer in the air fryer basket and cook at 375°F (190°C) for 5-8 minutes, shaking the basket halfway through, until hot and crispy.
• Skillet: For a quick reheat, you can use a cast-iron skillet or a heavy-bottomed pan over medium-high heat. Add a tiny bit of olive oil if desired. Cook the potato slices for a few minutes per side, until they are hot and crispy.

By following these tips, you can enjoy your flavorful grilled sliced potatoes even after the initial meal, minimizing waste and maximizing deliciousness!

Video – How to Grill Sliced Potatoes

Sometimes, seeing is believing! Watch our step-by-step video demonstration to see exactly how to prepare and grill these incredible sliced potatoes. This visual guide will help clarify any questions you might have about slicing, seasoning, and grilling techniques, ensuring you achieve perfect results every time.

The video covers everything from washing and slicing the potatoes to coating them with seasoning and precisely grilling them for that ideal crispy-tender texture. It’s a great resource for both visual learners and anyone looking for extra confidence before firing up the grill. Happy watching and even happier grilling!

Top Tip for Perfectly Grilled Potatoes

For truly evenly grilled and consistently delicious potato slices, our top tip is this: ensure all your potato slices are cut to the exact same width, ideally ¼-inch (about 6mm). This uniformity is absolutely crucial. If some slices are thicker than others, they will take longer to cook through, leading to a mix of undercooked and overcooked pieces. Thinner slices might burn before thicker ones are tender, or they might even fall through the grates if too thin. By maintaining a consistent ¼-inch thickness, every potato slice will grill evenly, achieve the same tender consistency in the center, and develop that beautiful crispy crust simultaneously. Using a sharp chef’s knife and taking your time, or even better, employing a mandoline slicer, can help you achieve this precision.

Absolutely, red potatoes are a fantastic alternative for grilling! They have a slightly waxy texture that holds its shape well and a subtle, earthy flavor. However, red potatoes are often smaller than russets, which means there’s a higher chance of them slipping through standard grill grates. To prevent this, especially if using very small potatoes, we recommend placing a grilling basket, a fine-mesh drying rack, or even a sheet of heavy-duty aluminum foil (with holes poked in it for smoke and heat) on your grill. This creates a more solid surface, keeping your delicious potatoes from falling into the flames while still allowing them to get that desirable smoky char.

No, there’s no need to peel the potatoes for this recipe, and in fact, we highly recommend leaving the skin on! The potato skin adds a wonderful rustic texture to the grilled slices, enhancing their crispiness and providing a fantastic visual appeal with those beautiful grill marks. Moreover, the skin is packed with nutrients and fiber, making your side dish even healthier. Just ensure you give the potatoes a thorough rinsing under cold water before slicing to remove any dirt or debris.

This is an excellent question with a nuanced answer. Yes and no. Rosemary, especially dried rosemary, contains volatile oils that can burn if exposed to direct, high heat for an extended period, leading to a bitter taste. If your goal is to achieve extremely crispy potato slices, which typically requires longer grilling times and higher heat, I would advise against using rosemary or adding it only in the last few minutes of cooking. However, if you prefer softer, more tender grilled potatoes and are cooking them for a shorter duration or at a slightly lower temperature, you can certainly add the rosemary at the beginning. If you love the flavor of rosemary, another trick is to use fresh rosemary sprigs directly on the grill grates or tucked under the potatoes to infuse flavor without directly coating the potatoes themselves. Alternatively, infuse the olive oil with rosemary before tossing with the potatoes and remove the sprigs before grilling.

While some recipes for grilled potatoes recommend par-boiling to ensure tenderness, it’s generally not necessary for this recipe if you follow the slicing instructions carefully. Slicing the potatoes into thin ¼-inch pieces allows them to cook through relatively quickly on the grill, achieving both tenderness and crispiness within the suggested grilling time (6-7 minutes per side). Par-boiling adds an extra step and can sometimes lead to mushier potatoes, especially if overcooked before grilling. However, if you prefer thicker slices (e.g., ½-inch) or are worried about them cooking through, a quick 5-minute par-boil until just fork-tender can be a good insurance policy. Just be sure to pat them completely dry before oiling and seasoning to maximize crispiness.

Preventing sticking is key to those perfect grill marks and an intact crispy crust! Here are the best tips: First, ensure your grill grates are thoroughly clean before preheating. Any leftover food residue will cause sticking. Second, preheat your grill to the recommended 350°F (175°C) – hot grates sear rather than stick. Third, once hot, lightly oil the grates directly with a paper towel dipped in cooking oil (using tongs) or by rubbing half an onion over them, as suggested in our hint. Fourth, make sure your potato slices are well-coated with olive oil; this creates a non-stick barrier. Finally, avoid moving the potatoes too soon. Let them cook for the full 6-7 minutes on one side to develop a crust before attempting to flip them. If they release easily, they’re ready to turn.

More Delicious Grilled & Smoked Side Dishes

If you loved these grilled sliced potatoes, you’re in for a treat! Discover other fantastic recipes that celebrate the magic of the grill and smoker. These dishes are perfect for rounding out any BBQ feast or adding exciting flavors to your weeknight meals.

These related recipes are designed to complement your grilled potato experience, offering a range of textures and flavors that are perfect for any gathering or family meal. From cheesy smoked potatoes to classic smoked corn and beans, you’ll find something to satisfy every craving.

Perfect Pairings: What to Serve with Grilled Sliced Potatoes

Grilled sliced potatoes are incredibly versatile, making them a superb side dish for a wide array of main courses. Their smoky flavor and satisfying texture complement rich meats, poultry, and even some seafood dishes beautifully. Here are my top recommendations for main courses that perfectly harmonize with the crispy, tender goodness of these grilled potatoes:

Whether you’re hosting a backyard barbecue or preparing a special family dinner, these main dishes, when served with your expertly grilled sliced potatoes, are guaranteed to create a memorable and satisfying meal. The smoky notes of the potatoes beautifully complement the rich flavors of grilled and smoked meats, making for an unforgettable dining experience.