In episode 81, host Taryn Solie walks you through a simple, reliable method for grilling potatoes. She explains how to slice and season the potatoes with an easy spice rub, then grills them until they develop slightly crispy edges and tender interiors. The episode also includes serving suggestions—pair these grilled potatoes with a variety of grilled meats, or complement them with grilled vegetables or a light side salad. It’s an approachable side dish that’s quick to make and full of flavor.
Listen on iTunes, Stitcher, TuneIn, or your favorite podcast player. Or scroll down to read a full transcript.
RECIPES MENTIONED
Recipes referenced in the episode, available on Hot Pan Kitchen.
- Grilled Potatoes
- Grilled Zucchini
- Grilled Bell Peppers
- Grilled Flank Steak (Carne Asada)
- Smoked Skirt Steak
- Grilled Pork Tenderloin
- Marinated Grilled Boneless Chicken Thighs
- Blueberry Spinach Salad
RESOURCES MENTIONED
Resources and episode references mentioned in the show notes.
- Episode 75: Grilling Zucchini
- Episode 76: Grilling Bell Peppers
- Episode 77: How to Grill Peaches
- Guide to Types of Potatoes
- Guide to Smoke Points of Oils
- Diamond Crystal kosher salt
- Salt conversion chart
- Grilling tools like tongs and heat-resistant gloves
TRANSCRIPT
Taryn Solie: Hello grillers, and thank you for tuning in today! I’m your host, Taryn Solie. I talk about grilling and outdoor cooking—recipes, tips, and tricks to spark your next cookout.
Today I’m sharing a grilled vegetable recipe that’s more of a grilled starch: potatoes. Recent episodes covered grilling zucchini, bell peppers, and peaches, and this episode focuses on a straightforward approach to grilling potato slices.
This technique differs from grilling fries or wedges. The potatoes are sliced thin—similar to scalloped potato slices—so they cook quickly and you don’t need to parboil them. Thin slices also allow the seasoning to cling to lots of surface area, which makes them especially tasty.
Here’s what you’ll need:
- 1 pound potatoes (Yukon Gold are a favorite)
- ½ tablespoon mild oil (avocado oil recommended for its high smoke point)
- 2 teaspoons Diamond Crystal kosher salt
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
A few quick notes before you start. Yukon Gold or red potatoes work best here—they’re neither too starchy nor too waxy. Avoid very starchy russets and very waxy fingerlings for this method. For the oil, choose one with a decent smoke point since grills can run hot; avocado oil is a reliable choice. The recipe uses Diamond Crystal kosher salt, which measures differently than other salts—if you use a different salt, adjust quantities accordingly.
To prepare, wash and thoroughly dry the potatoes so the oil and seasonings will adhere. Using a sharp knife, slice the potatoes into thin rounds about 1/4 inch thick and place them in a large bowl.
Combine the salt, smoked paprika, garlic powder, and onion powder in a small bowl, sprinkle the mixture over the potato slices, then add the oil. Toss gently with your hands to coat each slice evenly.
Preheat the grill to about 350°F. Use tongs to arrange the potato slices on the grill grates—don’t use your fingers, as slices can slip through and the grates are hot. Close the lid and grill for 8 minutes. Open the lid, flip the slices, and grill another 4 minutes with the lid closed.
Check the potatoes: smaller slices or pieces over hotter spots may be ready and browned early. Browned edges are your cue—they indicate doneness rather than an internal temperature. Larger slices or pieces in cooler areas might need an additional 2–6 minutes. Remove potatoes when they’re browned to your liking and serve immediately.
These grilled potatoes won’t be as crunchy as fries but will have pleasantly crisp spots and a soft interior. The seasoning creates a savory, slightly smoky flavor—think bold and salty, and very satisfying.
Serve them alongside grilled meats such as flank steak, smoked skirt steak, pork tenderloin, or grilled chicken thighs. They also pair well with other grilled vegetables like zucchini or bell peppers, or a fresh side salad such as a blueberry spinach salad for contrast.
The show notes include a printable recipe and links to the other recipes and resources mentioned. You can find them on Hot Pan Kitchen’s podcast page.
If you enjoyed this recipe, consider subscribing to the podcast so you won’t miss future episodes—there are more grilling and smoking ideas coming. Thanks for listening, and until next time, keep grilling like a mother.