Irresistible Grilled Potato Recipes for Every Occasion

PHOTO BY LYFO ON PIXABAY

Potatoes are the ultimate comfort food, and grilling takes their flavor to a whole new level. Whether you’re hosting a summer barbecue or whipping up a quick side dish, grilled potatoes bring versatility and deliciousness to any meal.

From crispy herb-infused wedges to bacon-wrapped planks, these recipes offer something for every occasion. Get ready to enjoy irresistible flavors straight from the grill!

Grilled Hasselback Potatoes with Pesto

Transform simple potatoes into an elegant and flavorful side dish with these grilled Hasselback potatoes.

Ingredients:

• 4 medium russet potatoes
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup basil pesto
• 1/4 cup grated Parmesan (optional)
• Fresh basil or parsley for garnish

Instructions:

Slice potatoes thinly, stopping before cutting through. Brush with olive oil, season with salt and pepper, and grill over medium heat for 45–60 minutes.

Remove and brush pesto into slices.

Optional: sprinkle Parmesan and grill 5 more minutes. Garnish with basil or parsley and serve hot.

See the mouthwatering dish here:

Bacon-Wrapped Grilled Potato Planks

Elevate your grilling game with this savory and satisfying side dish.

Ingredients:

• 4 medium russet potatoes
• 12 bacon strips
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Optional: chopped fresh herbs for garnish

Instructions:

1. Preheat grill to medium heat.
2. Slice potatoes lengthwise into 1/4-inch planks.
3. Brush with olive oil; season with salt and pepper.
4. Wrap each plank with a bacon strip.
5. Grill for 4–5 minutes per side until potatoes are tender and bacon is crisp.
6. Garnish with herbs if desired; serve hot.

Here’s the dish:

Herb-Infused Grilled Potato Wedges

Delight your taste buds with these herb-infused potato wedges, perfectly seasoned and grilled to golden, crispy perfection.

Ingredients:

• 4 large russet potatoes, cut into wedges
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

Boil potato wedges in salted water for 5–7 minutes, then drain. Toss with olive oil, garlic, rosemary, thyme, salt, and pepper. Grill over medium-high heat for 3–4 minutes per side until crispy. Garnish with parsley and serve hot.

Here’s a video tutorial: