In episode 81, host Taryn Solie shares her recipe for grilling potatoes. She guides you through slicing and seasoning the potatoes with an easy spice rub, then teaches you how to grill them to achieve slightly crispy exteriors and tender interiors. You’ll also hear suggestions for serving the grilled potatoes alongside various grilled meats or complementing them with grilled vegetables or a refreshing side salad. You don’t want to miss out on learning to grill this simple side dish!
Listen on iTunes, Stitcher, TuneIn, or your favorite podcast player. Or scroll down to read a full transcript.
RECIPES MENTIONED
These are some of the recipes mentioned in the episode, all of which are on Hot Pan Kitchen.
- Grilled Potatoes
- Grilled Zucchini
- Grilled Bell Peppers
- Grilled Flank Steak
- Smoked Skirt Steak
- Grilled Pork Tenderloin
- Marinated Grilled Chicken Thighs
- Blueberry Spinach Salad
RESOURCES MENTIONED
Some of the following are affiliate links. As an Amazon Associate, I earn from qualifying purchases.
- Episode 75: Grilling Zucchini
- Episode 76: Grilling Bell Peppers
- Episode 77: How to Grill Peaches
- Guide to Types of Potatoes
- Guide to Smoke Points of Oils
- Diamond Crystal kosher salt
- Salt conversion chart from Epicurious
- Grilling tongs
- Ove Glove oven mitts
TRANSCRIPT
Taryn Solie: Hello grillers, and thank you for tuning in today! I am your host, Taryn Solie, and I am here to talk with you about all things grilling and outdoor cooking, including delicious recipes and handy tips and tricks, all to give you some grilling inspiration.
Today is another grilled vegetable recipe, or really a grilled starch. Several of the last couple of episodes have been about grilling fruits and vegetables – zucchini, bell peppers, and peaches in episodes 75, 76, and 77 – and today we’re going over how to grill potatoes.
Now this is a different recipe than cooking fries or potato wedges on the grill, and I really like this way of grilling potatoes because it calls for slicing them thinly, almost like you would for scalloped potatoes. This means they don’t take too long to cook and you don’t have to parboil them ahead of time. Plus there is lots of room for the seasoning to stick to the outside of the potato, which is the best part.
First let’s go over what ingredients you’ll need. Go ahead and grab the following:
- 1 pound of potatoes – I like to use Yukon Gold,
- ½ tbsp of mild oil – I use avocado oil as it has a high smoke point,
- 2 tsp of Diamond Crystal kosher salt,
- ½ tsp of smoked paprika,
- ¼ tsp of garlic powder, and
- ¼ tsp onion powder.
A couple of quick notes before we jump into the recipe.
As I already mentioned, I like to use Yukon Gold potatoes or you could also use red potatoes for this recipe. You just want to make sure you don’t have a potato that is too starchy (like a russet potato) or too waxy (like fingerling potatoes). Both Yukon Golds and red potatoes are in the middle and will work. If you’re wondering about a specific type of potato you want to grill with, I’ll put a link on the show notes page to a resource on the different types of potatoes.
For the oil, since we’re grilling them at around 350 degrees F, you want an oil with a decently high smoke point in case your grill starts to get a little hotter than you’d like – which so often happens to the best of us. I prefer avocado oil for this reason as the smoke point is very high. Go ahead and use a different oil if you’d like – I’ll link to a resource on smoke points of different oils on the show notes page.
Then the last note is about the type of salt to use, and it’s one I make often. This recipe specifically uses Diamond Crystal kosher salt, which is the type of salt I prefer to cook and grill with. It is less salty by volume than other kosher salts, leaving a little more room for error as you season your food. If you have a different type of salt, I’ll link to an article on the show notes page that will help you figure out how much salt to use.
Okay, now it’s time to get to the recipe!
Start by washing the potatoes to get any dirt off, then dry them off with a kitchen towel. You want to make sure they’re pretty well dried otherwise the oil and seasonings won’t stick to the potato. Use a large sharp knife and cutting board to cut one of the potatoes into thin, flat slices no thicker than ¼ inch. Put the potato slices in a large bowl and continue cutting the potatoes until they’re all sliced and in the bowl.
Measure out the kosher salt, smoked paprika, garlic powder, and onion powder with measuring spoons and pour them into a small bowl. Mix them all together and sprinkle them over the potatoes, then measure out the oil and drizzle it over the potatoes as well. Use your hands to combine everything together, making sure each slice of potato is as evenly coated as possible.
Next you want to heat the grill to 350 degrees F. Once it comes to temperature, place the potatoes on the grill using tongs – don’t try and do it with your fingers as you may lose a potato slice or two through the grates due to the heat coming from the grill. You may even want to put an oven mitt on your hand that’s holding the tongs. Now close the lid and cook for 8 minutes, then open the lid, flip the potato slices, and cook for another 4 minutes with the lid closed.
Check the slices at this point as some of the smaller slices or slices that are in hotter spots of the grill may be brown enough to take off the grill grates. Since we’re not cooking them to a certain temperature, the browning of the potato slices is how you’ll know they’re done. Take them off the grill grates if they are browned to your liking. The larger slices or slices in cooler spots on your grill (like the front of the grill) may need another 2 to 6 minutes to cook all the way through. Remove from the grill and serve immediately.
These grilled potatoes aren’t going to be super crisp like fries, but they should have slightly crispy spots on the outside and be nice and soft on the inside. And they’re covered in the seasoning which, if I’m being honest, reminds me a little of the seasoning you find at Red Robin. They’re just salty and delicious.
You can eat these potatoes with just about any grilled meat – a grilled flank steak, a smoked skirt steak, some grilled pork tenderloin or just grilled chicken thighs. I would also add in either some other grilled veggies, like zucchini or bell peppers, or a good side salad – I’ve got a blueberry spinach salad that is super easy and quick to make.
I’ll include a link to the full printable recipe for these grilled potatoes, as well as the other recipes and resources I’ve mentioned, on the show notes page. To get to it you can either go to my main website at Hot Pan Kitchen dot com and click on podcast in the main menu, or you can click on the link provided in whatever podcast app you’re listening on.
If you enjoyed this recipe, consider subscribing to the show on your favorite podcast platform so you don’t miss out on future episodes! I’ve got so many more great grilling and smoking recipes you’re going to love.
That’s it for today, thank you so much for listening, and until next time, keep grilling like a mother.
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