Some potato, a little onion, and a grill pan. That equals crispy grilled potato slices that will go with almost any grilled meal. Just follow the easy step by step photo instructions.
Start with your grill already heated for the main course. Slice some potatoes thinly, about 1/4 inch. I like red potatoes for this since the skin will caramelize some on the grill and add something extra.
The slices must be thin, or they will not cook completely. Add some chopped onion and olive oil. A little salt and pepper. Grill over a little heat for 30 minutes. Now you have a side that almost everyone will enjoy.
My Rating
I’m happy with it. It did need a little more attention than I wanted.
Pro Tips: Recipe Notes for Grilled Potato Slices
What Potatoes to Use?
Any potatoes will do, but I suggest avoiding my favorite russet potatoes.
There are several hundred types of potatoes, but I like to divide them into russets potatoes and thinner skin types. Russets are picked when mature and tend to have more starch, but for a recipe like this, it is the thick skin I prefer not to have.
I think any thinner skin potatoes like Red, Yukon Gold, young or baby potatoes would be fine in this recipe. Red potatoes are commonly available and do very good in this recipe.
At What Temperature is a Potato Done?
I like to use 210. Cook’s Illustrated recommends 205 to 212. Potatoes are very forgiving, so a little over is better than under. 200 is usually ok, but 190 is not done. With this recipe, just going by the browning and fork tender is fine and seems always to work. If in doubt, check with an instant-read thermometer.
Thickness Is Important
The key to this recipe is really the thickness of the potatoes. 1/4 inch thick, please. Less will break apart, and thicker will just not get done in the middle.
The Onion, the Oil, and the Pan
The onion adds a lot of flavor. You could argue it is overcooked. I think it is just great. Skip it if you want or add it halfway through the cooking if you don’t want it done crispy.
The olive oil does fine on the grill with this recipe since we are using medium heat. If it is smoking, you have it too hot. If you are worried about it, use a higher temperature oil.
I think a cast iron pan works great here. A standard grill pan is also good, but something with sides is preferred.
Other Grilled Side Dishes
Grilled Whole Baked Potatoes without Foil
Start with a hot grill and turn one side to medium or medium-low if you have a hot running grill.
Clean and slice four medium red potatoes into 1/4 inch slices. Chop one medium onion.
Mix the potato and onion with 2 tablespoon olive oil. Add 1/2 teaspoon salt and 1/4 teaspoon pepper and mix well.
Put in a 12 inch cast iron pan over the medium heat side of the grill. Stir every 5 minutes or so and occasionally rotate the pan. It is done in about 30 minutes.
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Grilled Potato Slices
Ingredients
- 4 red potatoes - medium cleaned and sliced 1/4 inch
- 1 onion - medium diced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Start with a hot grill and turn one side to medium or medium-low if you have a hot running grill. You want the grill surface temperature about 400-450 max.
- Clean and slice four medium red potatoes into 1/4 inch slices. Chop one medium onion.
- Mix the potato and onion with 2 tablespoons olive oil. Add 1/2 teaspoon salt and 1/4 teaspoon pepper and mix well.
- Put in a 12 inch cast iron pan or grill pan over the medium heat side of the grill. Stir every 5 minutes or so and occasionally rotate the pan. It is done in about 30 minutes. Should be nicely brown, fork tender and about 200 degrees (190-210).
Recipe Notes
Pro Tips
- Matches most chicken recipes fairly well.
- The grill surface temperature needs to be 400-450 but not over.
- The onion will be dark brown. I love that but skip the onion if you want or add it about 15 minutes into cooking if you are concerned.
- The olive oil does well as long as you don't get this too hot. Use a higher smoke temperature oil if you are concerned.
- Any potatoes will work, but I prefer to avoid russets due to the thick skin.
- The key to this working well is the potato thickness of 1/4 inch. To thin and they will break apart. Too thick and they won't cook through.
- I like to use a 10 or 12 inch cast iron skillet for this but any grill pan with sides should work.
Have a question or something not clear? Ask in the comments.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Originally Published May 12, 2019
Lara
May 10, 2019 at 10:14 amPossibly a goofy question, but do you keep the lid to the grill open during this process?
Dan Mikesell AKA DrDan
May 10, 2019 at 10:40 amClosed.
Shariann
June 8, 2015 at 12:58 pmWe are remodel our kitchen so it is out o commission. I had to turn to our gas grill. Corn bread was great. Thank you! PPP.
Chris
May 20, 2012 at 8:22 pmThey look good to me, even if they were a little “needy” in the attention department.