Grilled Greek Potatoes
Once you try this Grilled Greek Potatoes recipe, you won’t ever go back to any other potato dish. These potatoes are the perfect bite: tender and soft on the inside, with crispy little charred bits on the outside. The flavors are out of this world.
Servings: 2
Ingredients
- 1 lb fingerling potatoes halved lengthwise (about 8 potatoes)
- 1 teaspoon salt to taste
- ½ teaspoon lemon pepper to taste (or use black pepper and some lemon zest)
- ½ lemon juiced
- 1 tablespoon olive oil
- few sprigs of fresh herbs, such as lemon thyme, regular thyme, or rosemary
- 1 tablespoon feta cheese crumbled, for serving
Instructions
- Place the potatoes in a tray or pan that can sustain very high heat. I used a reusable foil tray which I lined with parchment paper. Season with salt and lemon pepper with your heart and add the lemon juice, olive oil, and fresh herbs. Massage the potatoes with your hands and place them all flat side down in the tray.
- Heat up the barbecue and cook the potatoes for 20 to 25 minutes, until a sharp knife inserted inside a potato slides easily through with no resistance. The potatoes should be nice and golden on the bottom. I cooked mine on medium-high heat and I opened and closed the barbecue lid every few minutes until they were fully cooked. The total cooking time will depend on the size and thickness of your potato.
- If you find that the bottoms of the potatoes are getting too golden or crispy, flip them over.
- Serve with feta or any way you like and enjoy.
Video
Nutrition
Calories: 268kcal | Carbohydrates: 43g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 8mg | Sodium: 1274mg | Potassium: 1004mg | Fiber: 6g | Sugar: 2g | Vitamin A: 49IU | Vitamin C: 59mg | Calcium: 79mg | Iron: 2mg
