Grilled Russet Potatoes (Without Foil)
These grilled Russet potatoes are the perfect side dish for your BBQ gatherings. They are full of garlicky flavor and a great alternative to whole grilled potatoes in aluminum foil packets.
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Servings: 4
Ingredients
- 5-6 medium-large Russet potatoes
- 6 tablespoons avocado oil or olive oil
- 3-4 sprigs of fresh rosemary and thyme
Seasoning
- 1 tablespoon paprika
- 1 tablespoon herbes de Provence a mix of dried thyme, rosemary and oregano.
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper sub smoked paprika
Instructions
- Prepare the potatoes. Wash the potatoes and remove dirt with a soft brush. Pat them dry. Cut them lengthwise in half and into wedges. Cut medium potatoes into 4 wedges and large potatoes into 6 wedges.
- Pre-cook the potatoes. Bring a large pot with salted water to a boil. Add in the potato wedges and cook for 10 minutes. Drain the potatoes and let them cool for 10 minutes.
- Season. Combine the avocado oil, garlic powder, paprika, herbes de Provence, cayenne pepper, salt, and pepper in a large mixing bowl. Add in the potatoes and gently toss with your hands until evenly coated.
- Preheat the grill to 475-500°F (245-260°C). If needed, brush the grill grates with a grill brush to remove any leftover bits of food. No need to oil the grates.
- Grill. Place the potatoes cut side down on the grill over medium-high heat. Grill for 10-15 minutes and flip them every 3-5 minutes. Keep the grill between 400°F and 475°F (200-245°C) the whole time.
- Season. Return the potatoes to the bowl with the oil. Toss to coat. Serve immediately.
Notes
- Cut the wedges into similar sizes to make sure they cook evenly. Cut medium potatoes into 4 wedges and large potatoes into 6 wedges.
- Let the potatoes before seasoning. The best way to do so is to place the skin side down on a cutting board (see picture below).
- You can pre-cook them up to 24 hours ahead of time to save time when you start grilling.
- Storage: You can store leftovers in an airtight container in the refrigerator for 3 days but they will lose their crispiness.
Nutrition
Calories: 401kcal | Carbohydrates: 49g | Protein: 6g | Fat: 21g | Saturated Fat: 3g | Fiber: 4g | Sugar: 2g
Equipment
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