Grilled Potatoes Recipe
Golden, smoky, and crisp on the outside with a tender, fluffy center, these grilled potatoes are the perfect savory side. Lightly seasoned and flame-kissed, they pair beautifully with any grilled dish or stand strong on their own with a sprinkle of fresh herbs.
Equipment
- Large pot
- Sharp knife
- Cutting board
- Colander
- Large mixing bowl
- Grill or grill pan
- Tongs
- Basting brush
Ingredients
- 2 pounds small yellow or red potatoes
- 2 teaspoons sea salt
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika optional
- 2 tablespoons extra-virgin olive oil
- Freshly ground black pepper
- 1 teaspoon garlic powder
- Avocado oil or cooking spray for the grill
- Chopped fresh herbs such as parsley, chives, and/or dill, optional, for garnish
Instructions
- Place the potatoes in a large pot and cover them with cold water by 1 inch.
- Stir in 1 teaspoon of the sea salt.
- Bring to a boil over high heat, then reduce the heat and simmer, uncovered, for 8 to 15 minutes, or until the potatoes are fork-tender.
- Drain the potatoes and let them cool until easy to handle.
- Slice each potato in half.
- Preheat a grill or grill pan to medium heat.
- In a large bowl, toss the halved potatoes with olive oil, garlic powder, onion powder, smoked paprika (if using), the remaining 1 teaspoon of salt, and freshly ground black pepper.
- Brush or spray the grill grates with avocado oil.
- Place the potatoes cut-side down on the grill and cook for 5 to 6 minutes, or until char marks appear.
- Flip the potatoes and grill for another 5 minutes, or until they’re well-charred and tender.
- Season to taste and garnish with fresh herbs, if desired.
Notes
- Use baby or new potatoes for quicker, more even cooking and natural bite-sized portions.
- Parboiling before grilling ensures the insides stay creamy while the outside crisps up perfectly.