Tender on the inside and crispy along the edges, these grilled sliced potatoes make an easy, flavorful side that’s a nice change from mashed potatoes or potato salad.
I like to serve these grilled sliced potatoes with a grilled ribeye steak or crispy spatchcock chicken. Swap them in wherever you’d normally put mashed potatoes or potato salad for a simple upgrade.
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Ingredients
Russet potatoes work great here, but you can also use Yukon Gold or red potatoes. A basic salt-pepper-garlic seasoning and olive oil are all you need—rosemary is optional depending on how crispy you want the potatoes.
- Olive oil
- Sea salt
- Black pepper
- Garlic powder
- Rosemary (omit if you want very crispy potatoes — it can burn if cooked too long)
- Parsley for garnish
See the recipe card below for exact quantities.
Instructions
- Step 1: Rinse the potatoes under cold water to remove dirt. Do not peel. Slice each potato crosswise into ¼” rounds.
- Step 2: Toss the potato slices with olive oil and season with sea salt, black pepper, and garlic powder. Add rosemary only if you won’t be cooking them until very crispy.
- Step 3: Preheat the grill to about 350°F. Arrange the slices on the grates so they don’t overlap. Grill 6–7 minutes per side until tender in the center and crisp at the edges.
- Step 4: Remove from the grill, sprinkle with chopped parsley if desired, and serve alongside your main course. Enjoy!
Hint: Preheat the grill to 350°F and clean the grates with a grill brush or an onion cut in half to remove any leftover residue.
The Grill
A gas grill was used for these photos, but you can cook these on a charcoal grill or pellet smoker as well. The key is maintaining a moderate temperature—around 350°F—to achieve tender middles and crispy edges without burning.
In short: use the grill you have and aim for consistent medium heat for best results.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or toaster oven for about 10 minutes to restore crispiness. Microwaving is faster but will make them soggy.
Video – How to Grill Potatoes
Top tip
Slice all potatoes to the same thickness—about ¼”—so they cook evenly and finish with the same texture.
FAQ
Yes. Red potatoes work well, but because they’re smaller they are more likely to fall through the grates. Use a grill rack or a pan with small slits to prevent this.
No. Leave the skins on for texture and flavor—just rinse them well before slicing.
If you’re cooking the slices until very crispy, rosemary can burn and become bitter, so skip it for extra-crispy potatoes. If you cook them for a shorter time and want herb flavor, add rosemary sparingly.
Related
Looking for other recipes to serve with these potatoes? Try the options shown below for more grilled and smoked sides.
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Smoked Hasselback Potatoes
-
Buttery Smoked Corn on the Cob
-
Smoked Baked Beans (with Bacon!)
-
Smoked Mac and Cheese
Pairing
These grilled sliced potatoes pair well with grilled or smoked proteins. Favorites include:
-
Smoked Spatchcock Chicken
-
Perfectly Smoked Steak (Ribeye)
-
Juicy Smoked Whole Chicken
-
Smoked Baby Back Ribs
Grilled Sliced Potatoes
Ingredients
- 2 russet potatoes (sliced into ¼” rounds)
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon rosemary (dried, optional)
Instructions
- Preheat the grill to 350°F and clean the grates.
- Rinse the potatoes to remove dirt.
- Slice the potatoes into ¼” rounds. Do not peel.
- Toss the slices with olive oil and seasonings.
- Grill 6–7 minutes per side until tender in the center and crisp at the edges without burning.
- Serve with your favorite main dish.
Pro Tips
- Use a sharp knife to slice potatoes evenly.
- Larger potatoes are less likely to fall through the grates.
- Keep the grill at medium heat (about 350°F) to avoid burning the slices.
Nutrition
Carbohydrates: 20 g |
Protein: 2 g