Grilled Potatoes

These grilled potatoes are perfectly crisp on the outside while fluffy and soft in the middle. They make a delicious side dish. Watch the video below to see how I make it in my kitchen!

Course Appetizer

Cuisine American

Cook Time 20

Total Time 20

Servings servings

Calories 196kcal

Author Arman Liew

Ingredients

2 pounds small potatoes Red or Yukon Gold are best
1 1/2 teaspoons salt divided
2 tablespoons olive oil
1 teaspoon Italian seasoning
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon pepper

Instructions

Place the potatoes in a large pot or Dutch oven and fill with water, around 2-inches. Add one teaspoon of the salt.
Place the pot over medium heat and bring to a boil. Once boiling, reduce the heat and simmer for 8 minutes, until fork tender.
Drain the potatoes, cool, then slice in half.
In a small bowl, whisk together the olive oil, Italian seasoning, smoked paprika, salt, and pepper. Toss through the potatoes.
Preheat a grill to medium heat. Alternatively, place a grill pan over medium heat. Once hot, place the potatoes onto the grill, flesh side down, and grill for 5 minutes. Flip, and cook for another 4 minutes, or until nicely charred.
Remove the potatoes from the grill and serve immediately.

Video

Notes

Swap seasonings: Try adding garlic powder, onion powder, or lemon pepper.
Fresh herbs: Sprinkle fresh parsley or dill on the potatoes for a pop of color.
Add cheese: Top the cooked potatoes with grated Parmesan cheese and a drizzle of lemon juice.
Storage: Once the potatoes have cooled, store them in an airtight container in the refrigerator for 4-5 days.

Nutrition