Grilled Potatoes Recipe
Crispy, crunchy, grilled potatoes with a light, fluffy center, loaded with salty and savory herb flavor right from the grill!
Servings: 4 servings
Calories: 206kcal
Equipment
Ingredients
- 1 lb red yukon gold, or baby dutch potatoes, halved
- 1 tbsp celtic sea salt and fresh cracked pepper
- 4 tbsp avocado or olive oil
- 2 tbsp diced garlic
- 1 tsp dried basil*
- 1 tsp dried oregano*
- 1 tsp dried thyme*
- 1 tsp dried parsley*
- ½ tsp dried sage*
- *OR 2 tbsp Italian Herb Seasoning Blend
Instructions
- Preheat grill to very hot - 400 degrees.
- Bring a large pot of water to boil.
- Scrub potatoes well to clean.
- Add to pot of boiling water.
- Let potatoes boil until just soft to the touch when poked with a fork, about 5-8 minutes.
- Drain potatoes well. (If desired, you can place parboiled potatoes in the refrigerator and save to grill for later - I personally love to do this up to a day before grilling, so I don't have to fuss with the parboil prepping of boiling the potatoes ahead of time.)
- Cut potatoes in fourths, then into 1" chunks.
- Add potatoes to a large bowl.
- Drizzle with olive oil and herbs or any other seasonings you'd like.
- Grill for 5-8 minutes, until potatoes are golden brown. Flip potatoes. Grill another 5-8 minutes, until potatoes are crispy, crunchy, and golden brown on all sides.
Video
Nutrition
Serving: 1g | Calories: 206kcal | Carbohydrates: 37g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 1859mg | Fiber: 5g | Sugar: 2g