Grilled Potatoes
These grilled potatoes are perfectly crisp on the outside while fluffy and soft in the middle. They make a delicious side dish.
Servings 4 servings
Calories 196kcal
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.
Notes
TO STORE: Once the potatoes have cooled, store them in an airtight container in the refrigerator for 4-5 days.
TO FREEZE: Store the cooled potatoes in a freezer bag and freeze for up to 3 months.
TO REHEAT: Warm leftovers on the stovetop over medium-high heat or in the microwave until warm.
Recipe variations
- 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.
- Cheese. Top the cooked potatoes with grated parmesan cheese and some lemon juice.
Nutrition
Serving: 1serving | Calories: 196kcal | Carbohydrates: 30g | Protein: 5g | Fat: 7g | Sodium: 1177mg | Potassium: 976mg | Fiber: 5g | Sugar: 2g | Vitamin A: 261IU | Vitamin C: 45mg | Calcium: 38mg | Iron: 2mg | NET CARBS: 25g