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Roasted Grilled Potatoes: A Grilling Companion That Steals the Show

There’s something primal and deeply satisfying about cooking outdoors. The smoky aroma wafting from the grill, the gentle hiss of something delicious caramelizing, it’s a symphony for the senses. For me, a true grilling masterpiece isn’t just about the main event – the steak, the chicken, the fish. It’s about the supporting cast, those humble side dishes that can elevate the entire meal from good to unforgettable. And in my years of firing up the grill, these roasted grilled potatoes have consistently emerged as a crowd-pleaser, a dish that I find myself returning to again and again. They have a way of transforming a simple barbecue into a feast, a testament to the magic that happens when simple ingredients meet the kiss of flame.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 20-30 minutes
Total Time: 35-45 minutes
Servings: 4
Yield: 1 pan of potatoes
Dietary Type: Vegan, Gluten-Free, Dairy-Free

Ingredients

Here’s what you’ll need to create these irresistible grilled potatoes:

3-4 medium potatoes
Salt to taste
Pepper to taste
Garlic powder
Onion flakes
Margarine (dairy-free, if preferred)

Equipment Needed

An 8-inch round cake pan
Non-stick cooking spray (like Pam)
Aluminum foil
Grill

Instructions

This method is wonderfully straightforward, designed to coax the best flavor and texture from your potatoes using the unique environment of the grill.

Begin by preheating your grill to a medium setting. This is crucial for achieving that perfect balance of tender interior and crispy exterior without scorching.
Prepare your 8-inch round cake pan by spraying it generously with non-stick cooking spray. This will prevent any sticking and ensure easy removal of the finished potatoes.
Next, thinly slice your medium potatoes. The key here is uniformity; aim for slices that are about ¼-inch thick. This ensures they cook evenly.
Begin layering the sliced potatoes into the prepared cake pan. Place them in single layers, overlapping them slightly. Don’t overstuff the pan; you want to be able to season each layer effectively.
Once a layer of potatoes is in place, season it generously. Sprinkle each layer with salt, pepper, garlic powder, and onion flakes. Then, dot the surface with small amounts of margarine. The margarine will melt and help to crisp the potatoes while adding richness.
Continue this process of layering, seasoning, and dotting with margarine until all your potatoes are in the pan. Ensure the top layer is also well-seasoned and dotted with margarine.
Cover the pan tightly with aluminum foil. This is essential for trapping steam and heat, allowing the potatoes to cook through evenly before they begin to crisp.
Carefully place the covered pan on the grill.
Cook for 20 to 30 minutes on the medium grill setting. The exact time will depend on your grill’s heat and the thickness of your potato slices. The goal is for the potatoes to become crispy on the bottom without getting burned.
Periodically, you might need to experiment a little with the placement of the pan on the grill to ensure even cooking. If you notice one side is browning faster, rotate the pan. You can also carefully lift the foil to check on the bottom of the potatoes – you’re looking for a beautiful golden-brown crispness.
Once the potatoes are tender and the bottoms are nicely crisped, remove the pan from the grill. You can serve them directly from the pan, or carefully invert the pan onto a serving platter if you want a more visually appealing presentation of the layered slices.

Expert Tips & Tricks

Potato Choice Matters: While most medium-sized potatoes will work, varieties like Yukon Gold or red potatoes tend to hold their shape well and offer a lovely creamy texture when cooked. Russets can also be used, but be mindful that they can break down more easily.
Slice Uniformity is Key: I cannot stress this enough! Consistent slicing ensures that every potato piece reaches that perfect state of tenderness and crispness simultaneously. A mandoline slicer can be a fantastic tool for achieving this, but a sharp knife and a steady hand will do the trick too.
Don’t Be Shy with Seasoning: The grill’s heat can mellow flavors, so don’t be afraid to be a little generous with your salt, pepper, garlic powder, and onion flakes. Taste and adjust seasoning as you go.
The Melted Margarine Advantage: Doting with margarine might seem old-fashioned, but it’s incredibly effective here. As it melts, it lubricates the layers, prevents sticking, and contributes to that desirable crispy edge. Ensure you use dairy-free margarine if you’re aiming for a fully vegan dish.
Grill Temperature Control: Mastering your grill’s medium setting is your best friend. Too high, and you’ll burn the bottom before the inside is cooked. Too low, and you risk soggy potatoes. Familiarize yourself with your grill’s hot spots and adjust as needed.
Foil is Your Friend (But Watch It): The foil lid is crucial for the initial cooking stage. However, towards the end of the cooking time, if you desire extra crispiness on the top, you can carefully remove the foil for the last 5-10 minutes, keeping a close eye on them to prevent burning.

Serving & Storage Suggestions

These roasted grilled potatoes are incredibly versatile. They are, as the original note suggests, great with any kind of meat you prepare on the grill. Think juicy steaks, smoky ribs, grilled chicken, or even grilled fish. They also make a fantastic side for burgers or vegetarian skewers.

For serving, I often like to carefully invert the cake pan onto a warm serving platter. This creates a beautiful, layered presentation that showcases the dish. A sprinkle of fresh parsley or chives just before serving adds a pop of color and freshness.

Leftover roasted grilled potatoes can be stored in an airtight container in the refrigerator for up to 3-4 days. They are delicious reheated in a skillet over medium heat to regain some crispness, in a moderate oven (around 350°F or 175°C) until warmed through, or even enjoyed cold in a potato salad. While they can be frozen, the texture may change slightly upon thawing.

Nutritional Information

Here’s an estimated nutritional breakdown for a serving of these delicious potatoes. Please note that these are approximate values and can vary based on the specific ingredients and potato varieties used.

Nutrient	Amount per Serving	% Daily Value
Calories	123 kcal
Calories from Fat
Total Fat	1 g	1%
Saturated Fat	0 g	0%
Cholesterol	0 mg	0%
Sodium	9.6 mg	0%
Total Carbohydrate	27.9 g	9%
Dietary Fiber	3.5 g	14%
Sugars	1.2 g	5%
Protein	3.2 g	6%

Values are based on a 2,000 calorie diet and may be higher or lower depending on individual calorie needs. The percentage of Daily Value (% DV) is calculated based on a serving size of approximately 1/4 of the recipe.

Variations & Substitutions

While this recipe is fantastic as is, here are a few ideas to switch things up:

Herbaceous Twist: Add a tablespoon or two of finely chopped fresh rosemary or thyme to each layer along with the other seasonings for an aromatic boost.
Spicy Kick: For those who enjoy a bit of heat, add a pinch of red pepper flakes to each layer or a sprinkle of smoked paprika for a smoky depth.
Cheesy Delight (Non-Vegan): If you’re not adhering to a vegan diet, a sprinkle of grated Parmesan cheese over the top layer before covering with foil can add a wonderful savory crust.
Garlic Lover’s Dream: Mince 2-3 cloves of fresh garlic and distribute them evenly between the layers for a more intense garlic flavor.

FAQs

Q: Can I use sweet potatoes instead of regular potatoes?
A: Absolutely! Sweet potatoes will also work beautifully in this recipe, offering a different flavor profile and natural sweetness. Adjust cooking time as needed, as they can sometimes cook slightly faster.

Q: What’s the best way to ensure the potatoes get crispy?
A: Uniformly thin slices and ensuring the bottom of the pan gets direct heat from the grill are key. You can also remove the foil for the last few minutes of cooking to encourage extra crisping, but keep a very close eye on them.

Q: My potatoes seem to be taking longer than 30 minutes to cook. What should I do?
A: Don’t panic! Grills vary in heat output. Continue cooking, checking periodically. If they are cooking slowly but evenly, it’s better to let them cook a bit longer than to rush and have undercooked potatoes. Ensure your grill is on a medium heat, not low.

Q: Can I prepare these potatoes ahead of time?
A: You can slice the potatoes and store them in water in the refrigerator for up to 24 hours. However, it’s best to assemble and cook them just before serving for optimal texture and crispness.

Q: How do I know if the potatoes are cooked through?
A: You can test for doneness by carefully piercing a potato slice with a fork or sharp knife. It should slide in easily, indicating the potato is tender.

Final Thoughts

These roasted grilled potatoes are a testament to the fact that sometimes, the simplest ingredients, treated with a little care and grilled to perfection, can yield the most extraordinary results. They are more than just a side dish; they are a celebration of outdoor cooking, a conversation starter, and a deeply satisfying component of any meal. I encourage you to try them the next time you fire up your grill. Experiment with the seasoning, find that perfect grill temperature, and enjoy the delightful transformation of humble potatoes into a golden, crispy, and utterly delicious accompaniment. They’re the kind of dish that makes you want to linger a little longer, savoring the moment and the fantastic food.

Roasted Grilled Potatoes Recipe