Grilled Potatoes are delicious, healthy and couldn’t be simpler! This no-foil recipe results in a creamy inside with a deliciously crispy outside, so you can grill your potatoes for the rest of the summer! Served with creamy dill sauce.
Have you ever tried grilled potatoes? With her creamy inside and crunchy outside, it’s hard not to fall in love with her. Take your grilled potatoes to the next level with this easy recipe that doesn’t require aluminum foil.
Over-exposure to aluminum can have an impact on our health over time—particularly the health of our brain. I try to minimize the use of foil and not to place food directly on foil where moisture can collect (e.g. a sealed foil package) which can break it down and disperse into our food. After being in the food industry for 20 years using aluminum foil, aluminum pans and sheet pans (before parchment paper was on the rise), I’ve found that my exposure to aluminum is pretty high. So now I’m aware of that.
Why you will love this recipe
- Easy to prepare with very simple ingredients.
- Healthy and vegan!
- Can be prepared in advance!
- Grilled potatoes can be used in other recipes after grilling.
- They are not grilled in aluminum foil as this can get into our food and build up in our bodies over time.
Ingredients for grilled potatoes
- potatoes– Small, thin-skinned potatoes work best here. red potatoes, baby potatoes, small yellow potatoes, purple potatoes, Yukon potatoes. Use Russets in a pinch.
- olive oil– just enough to lightly cover the potatoes
- salt and pepper
- Garlic – Use granulated garlic or fresh garlic, finely chopped.
How to grill potatoes
Step one: Wash the potatoes, then cut them to the same thickness, leaving the very small potatoes whole.
Step two: Pre-boil the potatoes. Cover the potatoes with salted water and bring to a boil; cover and simmer gently for about 15 minutes until tender.
Step three: Drain well. Brush with olive oil, mix with salt, pepper and garlic and light the grill.
Step five: Place the pre-cooked potatoes directly onto the grill, making sure they are evenly distributed so they cook evenly. Resist the urge to move them frequently; Let them develop a nice char on each side. This gives them a smoky flavor while retaining their creamy core.
The grilling time depends on the size and thickness of the potatoes. So keep an eye on the food being grilled and adjust the heat if necessary.
Garnish with fresh dill. I love serving the potatoes with this creamy dill sauce – I’ll include it in the recipe notes.
Frequently asked questions about grilled potatoes
Yes, we cook the potatoes before grilling to ensure they’re cooked through on the grill and get that creamy texture we all love.
There is no need to peel the potatoes before grilling, especially if you are using thin-skinned potatoes. Red-brown potatoes can be scrubbed and the skin left on.
Over-exposure to aluminum can have an impact on our health over time—particularly the health of our brain. I try to minimize the use of foil and not to place food directly on foil where moisture can collect (e.g. a sealed foil package) which can destroy it.
More recipes you might like!
I hope you enjoy them and let us know what you think in the comments below.
xoxo
Sylvia
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Description
Grilled potatoes are delicious, easy, and healthy. Their creamy inside and crunchy outside will leave you wanting more!
- Wash and halve the potatoes so they are about the same thickness. In a medium saucepan, cover with water and a teaspoon of salt. Bring to a boil, cover and simmer gently, until tender, about 15 minutes.
- Preheat the grill to medium-high and grease the grates.
- Once soft, drain. Toss with olive oil to coat well and add salt, freshly ground pepper and garlic. Mix well.
- Place the seasoned potatoes cut-side down on the grill, cover and grill for 3-4 minutes. Then check if there are good marks on the grill and then flip them over. Grill an additional 4-5 minutes or until heated through.
- Place in a serving bowl and sprinkle with fresh dill. Serve with the optional creamy dill sauce.
Remarks
For the creamy dill sauce: Mix 4 tablespoons of sour cream with 2 tablespoons of mayonnaise. Add 2-3 tablespoons fresh chopped dill and a squeeze of lemon juice. Stir well, season with salt and pepper. This makes about half a cup of sauce. You may Use yogurt instead of sour cream – I would add a drizzle of olive oil though. My taste buds prefer sour cream – do what you like. 
Potatoes can be pre-cooked and kept in the fridge for 3 days. Mix in a few drops of lemon juice or vinegar to prevent discoloration. When ready to grill, pat dry, season with olive oil, salt, pepper and garlic and bring to room temperature.
Leftover potatoes will keep in the fridge for up to 4 days and can be made into potato salad or reheated as a side dish.
Nourishment
- Serving size: 4 oz
- Calories: 92
- Sugar: 1.3g
- Sodium: 309.4 mg
- Fat: 1.3g
- Saturated Fatty Acids: 0.2g
- Carbohydrates: 18.6g
- Fiber: 2.9g
- Protein: 2.1g
- Cholesterol: 0mg
Keywords: Grilled Potatoes, how to grill potatoes, recipe for grilled potatoes