The best potato seasoning is added to these grilled, crispy potatoes before they are cooked in foil. Without heating up your kitchen, enjoy perfectly crisp potatoes!
Few things compare to freshly grilled potatoes that are extra crispy. (I personally enjoy dipping mine in ketchup; how about you?)
There are only a few ingredients required, and these can be prepared quickly to go with steak, chicken, or a juicy burger.
Ingredients
- Red potatoes
- Olive oil: Use just enough to lightly coat the potatoes; any more will prevent them from becoming crisp.
Seasoning:
- 1 teaspoon Kosher salt
- 1 teaspoon Rosemary
- ¾ teaspoons Oregano
- ¾ teaspoons Thyme
- ¾ teaspoons Sage
- ⅛ teaspoon Black Pepper
- ⅛ teaspoons Nutmeg
Best Potatoes for Grilling
- Red potatoes hold their shape well after being cut, diced, and grilled, making them perfect for roasting.
- Baby potatoes make excellent grilling candidates as well.
- Due to their high starch content, russet potatoes don't hold up quite as well when grilled.
How Long to Grill Potatoes
- It takes about 30 minutes to grill red potatoes cut into ½-inch slices.
- After about 20 minutes, the first side is nicely crisp. Then they are turned over and cooked for an additional 5 to 10 minutes.
PRO TIP: I like to roast potatoes and vegetables on the grill using this grill skillet.
Reheating Leftovers
- The best results come from using leftovers within three days and keeping them in an airtight container in the refrigerator.
- To reheat, put them in a fresh, lightly greased foil packet and heat for about 5-7 minutes, or until thoroughly heated, in a 350° oven or on the top rack of a hot grill.
Freezing Grilled Potatoes
- For storage, roasted potatoes freeze incredibly well!
- Place them in a line on a plate, then quickly freeze them for 30 minutes.
- For up to three months, put them in a freezer bag with a label.
- To reheat, place the frozen potatoes on a foil packet that has been lightly greased and heat for about 15 minutes at 350 degrees Fahrenheit or on the top rack of a hot grill.
Ways to Use Leftovers
- In an omelet or frittata
- Eggs along with some crispy home fries. In a skillet with some bacon and a sprinkle of green onions, they reheat nicely.
- A potato salad
- Put them in Soup.
Grilled Potatoes
The best potato seasoning is added to these grilled, crispy potatoes before they are cooked in foil. Without heating up your kitchen, enjoy perfectly crisp potatoes.
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Servings: 4
Calories: 192kcal
Ingredients
- 2 lbs. red potatoes
- 2-3 tablespoons olive oil
Potato Seasoning
- 1 teaspoon rosemary
- ¾ teaspoon oregano
- ¾ teaspoons thyme
- ¾ teaspoons sage
- ⅛ teaspoons nutmeg
- 1 teaspoon salt
- ⅛ teaspoon pepper
Instructions
- Combine the spices for the potato seasoning. Drizzle the olive oil over the spice mixture and stir well to combine.
- Slice the potatoes into ½ inch thick slices. I like to thinly slice the round ends off so that each side of potato is able to lay flat on the grill.
- Place the potato slices into a large bowl and drizzle them with the olive oil/seasoning mix. Toss to combine well.
- Preheat the grill to medium-high heat.
- Layer two large pieces of foil down and lightly coat it with cooking spray.
- Place the potatoes on top of the foil, in a single layer if possible. Cover with another sheet of foil and seal it shut.
- Place the foil packet on the grill and shut the lid. Heat for 20 minutes.
- Remove the top layer of foil and use kitchen tongs to flip the potatoes. Leave the foil off the top and heat for an additional 5-10 minutes with the lid shut.
- Remove from the grill and serve!
Notes
PRO Tip: This is the Grill Skillet that I love to use when roasting potatoes and vegetables on the grill.
Serve these with my Baked Chili Cheese Dogs, Homemade Sloppy Joes, Easy Marinated Chicken, Grilled Steak with Copycat TX Roadhouse Steak Rub, and more!
Nutrition
Calories: 192kcal | Carbohydrates: 37g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 622mg | Potassium: 1032mg | Fiber: 4g | Sugar: 3g | Vitamin A: 35IU | Vitamin C: 20.1mg | Calcium: 29mg | Iron: 1.9mg
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