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
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