These crispy grilled potatoes are golden brown, flavorful, and simple to make. They’re an ideal summer side dish to serve alongside anything you barbecue, and they deliver the satisfying crunch of fries without deep-frying or heating up the kitchen.
Grilled Potatoes
When warm weather arrives, firing up the grill becomes a nightly habit. Grilled potato slices are a great way to use the outdoor heat: they crisp up nicely on the grates and pair perfectly with burgers, steaks, sausages, or grilled vegetables. Because the potatoes cook directly on the grill, there’s no need to pre-boil or use foil unless you prefer a different texture. Serve with your favorite dipping sauce like ketchup, aioli, or a fresh herb dip for a crowd-pleasing side dish.
Why this grilled potato recipe works
- No par-cooking required: these potatoes cook fully on the grill from raw, saving time and steps.
- Crunchy outside, tender inside: sliced thin and brushed with oil, they develop attractive grill marks and a satisfying texture.
- Versatile and simple: customize the seasonings to your taste—smoky paprika, garlic powder, rosemary, or thyme all work well.
Ingredients
- Potatoes: Firm varieties such as russet, Idaho, Yukon Gold, or red potatoes. Russets or Idaho potatoes produce a more “fries-like” texture.
- Olive oil: A light coating helps the slices crisp without sticking.
- Salt and pepper: Season to taste; consider garlic powder, smoked paprika, or fresh/dried herbs for variation.
How to make easy grilled potato slices
- Prepare the potatoes: Wash the potatoes thoroughly. Peeling is optional. Slice into rounds about 1/4-inch thick, keeping pieces uniform so they cook evenly. A crinkle cutter will give decorative ridges, but straight slices work fine too.
- Season: In a large bowl, toss the potato rounds with olive oil and salt and pepper. Add optional seasonings now—garlic powder, paprika, rosemary, or thyme are good choices.
- Preheat the grill: Heat the grill to medium-high. If using charcoal, wait until the coals are glowing and covered with ash. Reduce to medium before cooking if your grill runs hot.
- Oil the grates: Lightly oil the grill grates to prevent sticking.
- Grill the potatoes: Lay the slices directly on the hot grates without overcrowding. Close the lid and cook 6 to 10 minutes on the first side, watching for golden-brown grill marks. Flip carefully with tongs and cook a few more minutes until the potatoes are tender when pierced with a fork and crisp at the edges.
- Serve: Remove from the grill and transfer to a platter. Finish with a sprinkle of fresh herbs, grated cheese, or an extra pinch of salt if desired. Serve hot with dipping sauces.
What to serve with grilled potatoes
Grilled potato slices are a flexible side that complements most grilled mains and vegetable dishes. Ideas:
- Grilled steaks, burgers (turkey or beef), or savory plant-based patties.
- Hot dogs, grilled sausages, or chicken kebabs.
- Grilled vegetables such as zucchini, corn on the cob, or asparagus for a full summer plate.
- Top with shredded parmesan, chopped parsley or dill, or a squeeze of lemon for brightness. Pair with ketchup, spicy aioli, or a yogurt-herb dip.
Variations and tips
- Try Yukon Gold or red potatoes for a creamier interior and slightly different flavor.
- For extra-crisp edges, slice a little thinner or finish the potatoes near a direct flame for short bursts—watch closely to prevent burning.
- Add a smoky flavor by sprinkling smoked paprika or briefly smoking the potatoes over wood chips.
- If you prefer a softer baked-style potato, wrap slices in foil with butter, herbs, and a splash of water and cook until tender.
PS – A crinkle cutter can be a fun tool to make ridged potato slices for extra texture and visual appeal.
Recipe: Grilled Potato Slices
Yield:
2 servings (approximately 1 potato per serving)
Prep time:
10 minutes
Cook time:
15 minutes
Total time:
25 minutes
Ingredients
- 2 medium russet potatoes, washed (about 13 oz total)
- 2 teaspoons olive oil
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Preheat grill to medium-high (an indoor electric grill will also work).
- Cut potatoes into 1/4-inch thick slices. Use a crinkle cutter for ridged slices if you like.
- Toss the slices with olive oil, then season with salt and pepper.
- Reduce the heat to medium, oil the grates, and lay the potato slices directly on the grill. Close the lid.
- Cook until golden on the first side, about 6–10 minutes, adjusting the heat as needed to avoid burning.
- Flip and cook until tender inside when pierced with a fork and crisp at the edges.
- Remove from the grill and serve immediately with your favorite dipping sauce.
Nutrition (approximate per serving)
Calories: 172 kcal; Carbohydrates: 29 g; Protein: 3.5 g; Fat: 4.5 g; Fiber: 3 g.
Please leave a rating or comment if you try this recipe—feedback helps refine tips and inspires more easy, flavorful grilling ideas.
More grilled vegetable ideas
- Grilled corn on the cob
- Potatoes cooked in foil packets with lemon and parsley
- Grilled zucchini
- Mixed grilled vegetable platter with a yogurt-mint sauce
- Grilled asparagus or prosciutto-wrapped asparagus for a special touch