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    🏠Home » Recipes » Side Dish Recipes

    Grilled Potato Slices

    May 1, 2019 · Modified: May 15, 2021 by Dan Mikesell AKA DrDan · 4 Comments

    Recipe Table of Contents    
    4 from 4 votes

    Crispy grilled potatoes are a great side dish to complete any meal. Cook in a grill pan with no need for foil, potatoes slices make a delicious alternative to chips or fries.

    image of grill potato slice on a white plate

    Jump To:
    • 🥔Potatoes
    • 🌡️At What Temperature is a Potato Done?
    • 👨‍🍳The Onion, the Oil, and the Pan
    • 📖Grilled Side Dishes
    • 🖼️Step-by-Step Photo Instructions
    • 📝Recipe

    Blue ribbon divider used for visual effect

    Introduction

    I'm always in search of a good side dish for a grilled meal. This fits most grilled meals with some great taste and crispiness.

    Start with your grill already heated for the main course. Slice some potatoes thinly, about ¼ 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

    My rating system of a 4 out of 5 so very nice.

    I'm happy with it. It did need a little more attention than I wanted.

    🥔Potatoes

    You will need about 1 ½ to 2 pounds of potatoes. 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.

    A medium size red potato (2 ½ to 3 inches) will be about 8 oz each. Obviously there is a large variability here but I'm suggesting 4 medium red potatoes.

    Thickness Is Important

    The key to this recipe is really the thickness of the potatoes.  ¼ inch thick, please. Less will break apart, and thicker will just not get done in the middle.

    🌡️At What Temperature is a Potato Done?

    I like to use 200°-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.

    👨‍🍳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.

    A standard grill pan is also good, but something with sides is preferred. I think a cast iron pan works great here.

    📖Grilled Side Dishes

    Grilled Mixed Vegetables

    Grilled Asparagus

    Easy Grilled Baby Potatoes

    Grilled Whole Baked Potatoes without Foil

    Grilled French Fries

    This recipe is listed in these categories. See them for more similar recipes.

    Grill Recipes, Grill Side Dish Recipes, Potato Recipes, Side Dish Recipes
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    🖼️Step-by-Step Photo Instructions

    red potatoes with onion and oil

    Start with a hot grill and turn one side to medium or medium-low if you have a hot running grill to get a surface temperature of 400° to 450°.

    chopped onion and sliced potatoes on a black board

    Clean and slice four medium red potatoes into ¼ inch slices. Chop one medium onion.

    potato slices with onion being mixed with oil in a bow

    Mix the potato and onion with 2 tablespoon olive oil. Add ½ teaspoon salt and ¼ teaspoon pepper and mix well.

    grilled potatoe slices in a cast iron pan

    Put in a grill safe 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 with an internal temperature of about 200° or a bit more.

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    📝Recipe

    image of grill potato slice on a white plate

    Grilled Potato Slices

    From Dan Mikesell AKA DrDan
    Crispy grilled potatoes are a great side dish to complete any meal. Cook in a grill pan with no need for foil. Potatoe slices make a delicious alternative to chips or fries.
    Tap to leave a Rating
    4 from 4 votes
    Print Email CollectionCollected
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Servings #/Adjust if desired 4 servings

    Ingredients

    US Customary - Convert to Metric
    • 1 ½ - 2 pounds red potatoes - about 4 medium, cleaned and sliced ¼ inch
    • 1 onion - medium diced
    • 2 tablespoons oil - Olive oil is fine
    • ½ teaspoon salt
    • ¼ teaspoon pepper
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    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.
      red potatoes with onion and oil
    • Clean and slice four medium red potatoes into ¼ inch slices. Chop one medium onion.
      chopped onion and sliced potatoes on a black board
    • Mix the potato and onion with 2 tablespoons olive oil. Add ½ teaspoon salt and ¼ teaspoon pepper and mix well.
      potato slices with onion being mixed with oil in a bow
    • Put in a grill-safe 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. It should be nicely brown, fork-tender, and about 200° (190°-210°).
      grilled potatoe slices in a cast iron pan
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

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    Recipe Notes

    Pro Tips

    1. Matches most chicken recipes fairly well.
    2. The grill surface temperature needs to be 400°-450° but not over.
    3. 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.
    4. 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.
    5. Any potatoes will work, but I prefer to avoid russets due to the thick skin.
    6. The key to this working well is the potato thickness of ¼ inch. Too thin and they will break apart. Too thick and they won't cook through.
    7. I like to use a 10 or 12 inch cast iron skillet for this but any grill pan with sides should work.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Nutrition Facts
    Grilled Potato Slices
    Amount Per Serving
    Calories 91 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 1g5%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 5g
    Sodium 243mg10%
    Potassium 33mg1%
    Carbohydrates 6g2%
    Fiber 1g4%
    Sugar 1g1%
    Protein 1g2%
    Vitamin C 2.5mg3%
    Calcium 10mg1%
    Iron 0.4mg2%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Potato
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Originally Published May 12, 2019. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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    More Side Dish Recipes

    • Grilled Mixed Vegetables
    • Easiest French Fries on the Stovetop
    • Green Beans with Almonds—Quick & Easy
    • Old Fashioned Sweet Potato Casserole

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    1. Lara

      May 10, 2019 at 10:14 am

      Possibly a goofy question, but do you keep the lid to the grill open during this process?

      Reply
      • Dan Mikesell AKA DrDan

        May 10, 2019 at 10:40 am

        Closed.

    2. Shariann

      June 08, 2015 at 12:58 pm

      We 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.

      Reply
    3. Chris

      May 20, 2012 at 8:22 pm

      They look good to me, even if they were a little "needy" in the attention department.

      Reply

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