Grilled potatoes are delicious, healthy and couldn’t be any easier! This no-foil recipe results in a creamy interior with a deliciously crispy exterior that will have you grilling up your potatoes for the rest of the summer! Served with creamy Dill Sauce.
Have you tried grilled potatoes yet? With their creamy interior and crisp exterior, it’s hard not to fall in love with them. Take your grilled potatoes to the next level with this easy recipe that doesn’t involve any aluminum foil.
Overexposure to aluminum over time may affect our health- specifically our brain health. I try to minimize the use of foil and try not to place food directly on foil where moisture can accumulate ( like a sealed foil packet), which can break it down and disperse it into our food. After being in the food business for 20 years, using foil, aluminum pans, and sheet pans (before the prevalence of parchment paper), I’ve discovered my aluminum load is quite high. So I am mindful of this now.
Why you’ll love this recipe
- Easy to make with very simple ingredients.
- Healthy and Vegan!
- Can be prepped ahead!
- Grilled Potatoes can be repurposed into other recipes after they are grilled.
- They are not grilled in aluminum foil, which can leach into our food and can build up in our bodies over time.
Grilled Potato Ingredients
- Potatoes– smallish thinned skinned potatoes work best here; red potatoes, fingerling potatoes, small yellow potatoes, purple potatoes, Yukon potatoes. Use Russets in a pinch.
- Olive oil– just enough to lightly coat the potatoes
- Salt and pepper
- Garlic – use granulated garlic or fresh garlic, finely minced.
How to Grill Potatoes
Step one: Wash the potatoes, then cut to a similar thickness, leaving the very small ones whole.
Step two: Parboil the potatoes. Cover the potatoes with salted water and bring to a simmer; cover and simmer gently until fork tender, about 15 minutes.
Step Three: Drain well. Coat with olive oil and toss with salt, pepper and garlic, and fire up the grill.
Step five: Place the parboiled potatoes directly on the grill, ensuring they are spread out to allow for even cooking. Resist the urge to move them frequently; let them develop a beautiful char on each side. This imparts a smoky flavor while retaining their creamy center.
Grilling time varies depending on the size and thickness of the potatoes, so keep a watchful eye 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.
Grilled Potato Faqs
Yes, we boil the potatoes before grilling to ensure the potatoes are cooked through on the grill and get that creamy texture we all love.
No need to peel potatoes before grilling, especially if using thinned-skinned potatoes. Russet potatoes can be scrubbed and the skin left on.
Overexposure to aluminum over time may affect our health- specifically our brain health. I try to minimize the use of foil- and try not to place food directly on foil where moisture can accumulate ( like a sealed foil packet), which can break it down.
I hope you enjoy them, and let us know what you think in the comments below.
Grilled potatoes are delicious, easy, and healthy. Their creamy interior and crispy exterior will have you coming back for more!
- Wash and cut potatoes in half so they are roughly the same thickness. Cover with water and a teaspoon of salt in a medium pot. Bring to a boil, cover, and simmer gently until fork tender, about 15 minutes.
- Preheat the grill to medium, and grease the grates.
- Once fork tender, drain. Toss with olive oil, enough to coat well, and add salt, fresh cracked pepper and garlic. Toss well.
- Place the seasoned potatoes cut side down on the grill, cover, and grill for 3-4 minutes, then check for good grill marks and flip after you achieve this. Grill for 4-5 more minutes or until heated through.
- Place in a serving bowl and sprinkle with fresh dill. Serve with the optional creamy dill sauce.
To make the Creamy Dill Sauce: Mix 4 tablespoons sour cream with 2 tablespoons mayo. Add 2-3 tablespoons fresh, chopped dill and a squeeze of lemon juice. Give a good stir, season with salt and pepper. This makes roughly 1/2 cup of sauce. You can use yogurt instead of sour cream– but I’d stir in a splash of olive oil. Sour cream tastes better to my taste buds- do as you like. 😉
Potatoes can be parboiled ahead, and stored in the fridge for 3 days. Toss with a few drops of lemon juice or vinegar to prevent discoloration. When ready to grill, pat them dry, season with olive oil, salt, pepper and garlic and bring to room temp.
Leftover potatoes will keep in the fridge for up to 4 days and can be repurposed into potato salad, or reheated as a side.
- Serving Size: 4 ounces
- Calories: 92
- Sugar: 1.3 g
- Sodium: 309.4 mg
- Fat: 1.3 g
- Saturated Fat: 0.2 g
- Carbohydrates: 18.6 g
- Fiber: 2.9 g
- Protein: 2.1 g
- Cholesterol: 0 mg
Keywords: grilled potatoes, how to grill potatoes, grilled potato recipe