Description
Enjoy the ultimate crispy grilled potatoes with this simple and effective recipe. Baby potatoes are boiled to tender perfection, then grilled to achieve a golden, crispy exterior without the need for foil. This dairy-free, gluten-free, vegan dish is perfect as a flavorful side or meal prep option.
Ingredients
Scale
Potatoes
- 1 lb baby potatoes
Seasoning & Oil
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- fresh pepper to taste
Instructions
- Boil: Bring a large pot of water to a boil. Add the baby potatoes and simmer for 12-15 minutes, or until a fork can be easily inserted, indicating they are tender. Drain the potatoes, rinse them under cold water to cool, and let them sit a few minutes until they are manageable to handle.
- Prepare: Preheat your grill to high heat (around 500°F). Slice each potato in half. Toss the halved potatoes in olive oil, ensuring each piece is well-coated, then season with salt and fresh pepper to taste.
- Grill: Place the cut side of the potatoes down directly onto the grill grates or a grilling plate. Reduce the grill heat to medium-high. Cover with the grill lid and cook for 2-3 minutes until the potatoes develop a golden, crispy texture on the cut side. Flip the potatoes and continue cooking for another 5-10 minutes, turning as needed, until all sides are crispy and golden brown.
Notes
- This recipe creates incredibly crispy grilled potatoes without using foil, maximizing the smoky flavor and crispiness.
- Perfect for meal prep because the potatoes hold their texture and flavor when reheated.
- This dish is dairy-free, gluten-free, vegan, and suitable for a wide variety of diets.
Nutrition
- Serving Size: 1/4 batch
- Calories: 149 kcal
- Sugar: 1 g
- Sodium: 152 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
