Grilled Potatoes
These are my easy and tasty grilled potatoes! Perfectly golden on the outside and creamy on the inside, these potatoes are irresistible. Slicing the potatoes thinly allows them to brown on each side and cook extremely fast. My potatoes usually take 15 to 20 minutes (sometimes less) depending on how thin they are cut.
Servings: 2
Equipment
Instructions
- Place a piece of parchment paper on top of a piece of foil and add the potato slices on top making sure they lay flat and don’t overlap. You may choose to make multiple packets to more easily keep the potatoes in even layers.
- Drizzle with a touch of olive oil and a sprinkle of salt. Massage each slice of potato on both sides. Fold the foil and parchment paper as if you were making a package.
- Preheat the barbecue and make sure you follow the instructions on how to safely turn it on. Place the foil packet(s) onto the grill and cook for about 20 minutes, making sure to flip them over halfway through cooking. I cooked the potatoes on medium-low heat, as the barbeque can get quite hot. Low heat is my preference but it will depend on the grill you have.
- You will know the potatoes are ready if a sharp knife slides easily through the center of a potato.
- Unwrap and enjoy!
Video
Notes
Fee free to use any variety of potatoes you like; the cook time will depend on how thick/thin you slice them.
You can use foil only but some people don't like foil touching their food so I place a layer of parchment paper as well.
These potatoes are the perfect side dish to my grilled chicken recipe which you can find on the blog.
Nutrition
Calories: 164kcal | Carbohydrates: 37g | Protein: 4g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 13mg | Potassium: 897mg | Fiber: 5g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 42mg | Calcium: 26mg | Iron: 2mg
