Grilled Potatoes

Grilled Potatoes

Today I want to show you a quicker way to bake potatoes on the grill. They cook faster than whole potatoes on coal and they have a slightly different taste and texture, but they still go very well along some garlic sauce, cheese and sour cream, feta cheese, etc.

When making veggies on the grill, don't hesitate to roast some potato slices as well, you will definitely enjoy them even faster than the meat :)


Yellow potatoes
3 pieces
or more, but try to pick larger ones
Vegetable oil
4 tbsp
1 tsp
Garlic powder
0.5 tsp
optionally, you can add other flavours - rosemary, oregano etc.
0.5 tsp

Step by step


Peel the potatoes, wash well and drain. You can also dry them with some paper towels. I recommend picking large potatoes, this way you'll have bigger slices and they will be easier to prepare.

Cut into slices about 6-7 mm thick.


Place the slices in a bowl and add the oil, paprika, garlic powder and other spices if you want to. Toss well using your hands, so that each slice is evenly coated with oil and spices.

Notice we don't add the salt just yet, this will harden the potatoes while cooking and the process will be longer.


Arrange the potato slices on the hot grill, don't forget to grease the grill in advance with a little oil or a slice of bacon.

The fire should be medium, if it's too strong, it will burn the food too fast, if it's too weak, food won't be cooked through. So plan carefully the order in which you will grill the food.


Using tongs, turn the potatoes periodically until they brown well on both sides. 

Do not remove the potatoes until you test them and insert a knife - if the knife goes in easily, like in butter, potatoes are ready. If not, keep on the grill for as long as it's necessary.


Transfer potatoes onto a plate, sprinkle with a little salt and serve right away.

They are delicious with garlic sauce, salad, other grilled veggies, cheese and sour cream, telemea (Romanian white cheese).


Quantity: 3 pieces
Prep time: 30 min
Difficulty: easy
Ready in: 10 min
Publish date:

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