Grilled Summer Potatoes

Summary

These grilled potatoes are creamy and sweet inside and crispy and salty on the outside.  And guess what?  They’re healthy!  A delicious summer side dish that pairs well with…well just about anything! 

It’s June and the potato plants are popping!  It’s so cool to pull up a potato plant and see a dozen or more little red potatoes there just waiting to be picked.  And the sweetness!  Oh my goodness!  A freshly cooked potato from the garden is unlike any store bought potato I’ve ever had.  But reality is, 9-10 months out of the year that’s what we got so that’s what we eat and they’re still tasty.

I love potatoes.  I love their versatility and all the recipes you can make with potatoes-salads, soup & stews, mashed or as a side dish on their own.  I also love the variety of ways you can prepare them-grilled, sautéed, roasted, fried, boiled.  These grilled  potatoes have a creamy sweet inside with a salty and crispy outside.   They are the perfect summer side dish to just about anything you make.  I could honestly just eat a huge plate of these for dinner...with a side of ketchup!  

What you need to make Grilled Summer Potatoes

  • Potatoes
  • Avocado oil- best oil for grilling because it has a higher smoke point
  • Seasonings-  smoked paprika, garlic powder, fresh or dried parsley, salt & pepper
  • Nutritional Yeast Flakes

Nutritional Yeast Flakes-  Nutritional whaaaat??  I know, they do not sound appealing, but shouting out to all of you vegetarians!!!!  Nutritional yeast flakes are the same strain yeast bakers use to leaven bread, except they have been pasteurized to dry out the yeast in order to extract its nutritional benefits. They are a great source of vitamins and minerals and also contain all nine essential amino acids, making it a complete protein. Complete proteins, like those found in animal products, are important nutrients that assist functions like tissue repair and help our bodies absorb nutrients from the foods we eat.  To reap these benefits from nutritional yeast, you should aim to consume 1 tablespoon to ¼ c. of flakes a day.  In my honest opinion (IMHO)-  they taste great and I sprinkle them on all my vegetables that I cook-hello nutrient absorption!  They have a unami, cheesy, salty taste and add Kapow! to your vegetables.  They can also be used as a thickening agent, especially in cheesy sauces. 

Good for you ingredients

Potatoes

Potatoes are filled with nutrients and antioxidants that break down free radicals, which can cause disease in our bodies.  The skins are loaded with minerals our bodies need, so DON’T PEEL THOSE POTATOES!  =)  Potatoes get a bad rap for being a “simple carb” or starch that can cause weight gain, but that’s not true.  I think potatoes often get a bad rap because of the WAY they are cooked. Potatoes contain resistant starches, which our bodies don’t break down immediately and instead feed the good bacteria in our guts. Along with the fiber in potatoes, these resistant starches help us feel full longer and do not spike blood sugar.  Instead they help to remove excess blood sugar from the body after a meal, improving insulin resistance.  So to all the tater-haters, think again about these tasty spuds!

summer-potatoes-2

Other options for cooking

  • No grill? No problem.  These potatoes are delicious roasted in the oven as well.  After oiling and seasoning the potatoes, spread them out in an even layer on a baking sheet covered in parchment paper and roast at 400 for 20-25 minutes.  Stir midway through cooking.

Notes & Helpful Tips

  • If you have the time, it is best to dice the potatoes then soak them in a bowl of cold water seasoned with a tablespoon of salt for 30 minutes, up to 2 hours.  This helps to breakdown the starches, resulting in a crispier potato.  The salted water also allows the potato to absorb the salty flavoring throughout.
  • Dice, slice, halves or quarters?  Whatever your preference, just try to be consistent in the size (for even cooking) and know that the larger your potato the longer it will take to cook.
  • Avocado oil has a high smoke point (up to 500 degrees), which makes it a great oil for grilling.  A high smoke point means an oil can withstand higher cooking temperatures before it “burns” and smokes which starts to put off harmful carcinogens right into your food.  You can check out this blog post for more information about cooking oil smoke points and other oils you can use.

How to Store & Reheat Potatoes

  • To store:  Refrigerate leftover potatoes for up to 5 days.
  • To freeze:  I do not recommend freezing leftover potatoes as they get mushy and blah!  Ever had a leftover french fry?  Yea, same.
  • To reheat:  Toss leftover potatoes in the oven at 350 degrees until heated through.   

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Grilled Summer Potatoes

These grilled potatoes are creamy and sweet inside and crispy and salty on the outside.  And guess what?  They’re healthy!  A delicious summer side dish that pairs well with…well just about anything! 

  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 6 medium red skin (Yukon gold potatoes will also work)
  • 1/2 cup Avocado oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 TB nutritional yeast flakes
  • 1 TB dried parsley or 78 leaved of fresh, chopped
  • salt & pepper to taste

Instructions

 

  1. Turn on grill and start to preheat to around 400-425 degrees.
  2. Place diced potatoes into a large mixing bowl.  Drizzle with avocado oil, making sure all potatoes are well coated.  Add more oil if needed.
  3. Add in paprika, garlic powder, nutritional yeast flakes, parsley, salt & pepper. Stir.
  4. Once potatoes are coated well, place them into a grill basket.
  5. Carefully place grill basket directly on the grill rack and close. Cook 30-35 minutes, until potatoes are tender.  Check and stir occasionally.
  6.  Once potatoes are cooked, carefully remove the grill basket and pour potatoes into a serving dish and serve immediately.  *Note: Don’t forget to turn off your grill!  It happens!

Notes

  • If you have the time, it is best to dice the potatoes then soak them in a bowl of cold water seasoned with a tablespoon of salt for 30 minutes, up to 2 hours.  This helps to breakdown the starches, resulting in a crispier potato.  The salted water also allows the potato to absorb the salty flavoring throughout.
  • Dice, slice, halves or quarters?  Whatever your preference, just try to be consistent in the size (for even cooking) and know that the larger your potato the longer it will take to cook.
  • Author: Farm Raised Foodies
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: side dish
  • Method: Grilled

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