Description
These unbelievably crispy grilled baby potatoes are a simple and delicious side dish, perfect for summer barbecues or meal prep. Boiled until tender, then grilled to achieve a perfectly golden, crispy exterior without the need for foil. This recipe is dairy-free, gluten-free, vegan, and packed with flavor from olive oil, salt, and fresh pepper.
Ingredients
Scale
Potatoes
- 1 lb baby potatoes
Seasoning
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- Freshly ground black pepper, to taste
Instructions
- Boil Potatoes: Bring a large pot of water to a rolling boil. Add the baby potatoes and simmer gently for 12-15 minutes until a fork easily pierces through them. Drain the potatoes, rinse under cold water to cool down, and let them sit until they are cool enough to handle.
- Prepare for Grilling: Preheat your grill to high heat, around 500°F. Slice each potato in half and place them in a bowl. Toss the cut potatoes with olive oil, salt, and freshly ground black pepper to evenly coat them.
- Grill Potatoes: Place the potatoes cut side down directly on the grill or on a grilling plate. Reduce the grill heat to medium-high and close the lid. Grill for 2-3 minutes until the bottom is golden and crispy. Flip the potatoes and continue cooking for another 5 to 10 minutes, turning occasionally, until all sides are golden brown and crispy.
Notes
- No foil needed for crispy grilled potatoes—this method maximizes crispiness.
- This recipe is dairy-free, gluten-free, and vegan, making it suitable for various dietary needs.
- You can meal prep these grilled potatoes by storing them in the refrigerator for up to 3 days; reheat on the grill or in a skillet to retain crispiness.
- Use baby potatoes of similar size for even cooking.
Nutrition
- Serving Size: 1/4 batch (about 4 oz)
- 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
