Life's A Tomato

This is my go-to dish when I am looking for a quick side for whatever I’m grilling for dinner. These easy spicy grilled potatoes are packed with flavor. Yeah, they have a kick, but I control how much of a kick I’m in the mood for that day. The potatoes come out cooked perfectly. Creamy inside, with a light crunchy grilled exterior. Pre-cooking the potato ensures they all get cooked evenly. There’s nothing worse than biting into a pile of potatoes and finding one that is under-cooked. That’s potato sadness there. No one wants potato sadness!

Since I’m already grilling I prefer to pre-bake the potatoes for these easy grilled spicy potatoes on the grill. They can also be done ahead of time in the oven at 400 F. For bigger potatoes I like to use potato nails to make sure the insides get done perfectly.

You can’t make these potatoes without a grill basket. The stainless steel ones from Weber have lasted me forever and the large-sized ones hold a ton of potatoes (or whatever I’m grilling).

The potatoes haven’t done anything to you so be gentle when you flip them. Just one time is all you need.

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5 from 1 vote

Easy Spicy Grilled Potatoes

This is one of those to-taste recipes.

Course Side

Cuisine American

Keyword grilled, potatoes

Prep Time 10 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Servings 4

Calories 146kcal

Ingredients

• 2 large Russet potatoes you can use more small potatoes but you'll have to reduce the cook time.
• olive oil
• kosher salt
• fresh ground black pepper
• cayenne pepper if you want a less-spicy version, substitute paprika instead
• garlic powder
• parsley chopped, to taste, as garnish

Instructions

• Fire up your grill for indirect cooking. You want the temperature at the grates to be 350-400 F.
• Rinse off the potatoes and pat dry.
• Use a knife to poke 3-4 holes in the tops of the potatoes, going about 1/2 of the way into the potato.
• If you’re using potato nails insert them now.
• Drizzle the potatoes with just a bit of oil. Use your hand to rub the oil all over the potato. If you don’t want to get your hands oily just use a brush.
• Sprinkle the potatoes with salt. Don’t be shy with it and make sure you get all sides.
• Transfer the potatoes to the grill and cook for about 30-45 minutes. If you're not sure how consistent or high your grill temperature is, I recommend checking them after 30 minutes.
• The potatoes are done when you can insert a knife or skewer and it enters the flesh but still meets with some resistance. You aren't fully cooking them, just getting them just soft. You don't want them to fall apart later when you cut them
• Remove and let cool slightly. Meanwhile, crank up your grill for direct cooking over medium-high heat.
• Cut the potatoes in 1/4" – 1/2" cubes and transfer to a large bowl.
• Add a little splash of oil to the potatoes and stir gently to coat.
• Sprinkle with salt, pepper, cayenne and garlic powder. My suggestion is don't be shy with any of them, but add them all to taste. Stir gently to coat.
• Transfer the potatoes to a grill basket and place on a hot grill over direct heat.
• Grill the potatoes until they start to get golden brown with a light char on the bottoms. Flip gently and cook until golden brown on the other side.
• Remove from grill and transfer the potatoes to a platter. Sprinkle with chopped parsley and serve.

Notes

This is a great recipe for using up those odd-shaped potatoes at the bottom of a bag of potatoes.

Nutrition

Calories: 146kcal | Carbohydrates: 33g | Protein: 4g | Fat: 0.1g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.003g | Sodium: 9mg | Potassium: 769mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 11mg | Calcium: 24mg | Iron: 2mg

Nutritional values are approximate.