Grilled Baby Potatoes

Grilled baby potatoes are one of my favorite grilled side dishes. The potatoes come out tender in the middle, with just a slight crust on the outside. For me, yellow potatoes are the best since they also taste a bit buttery. All you need is a few spices out of the pantry and in no time you have perfect potatoes with a hint of garlic, a hint of smoke, and just a nice subtle spiciness to offset some of the potato sweetness.

Grilled Baby Potatoes

You can use this recipe for grilled baby potatoes for just about any grilled vegetable, from broccoli to cauliflower to asparagus. You can skip partially cooking smaller vegetables in the microwave since they will grill quickly. Just check that they are nice and tender before removing from the grill.

Grilled Baby Potatoes

Grilled baby potatoes are one of my favorite grilled side dishes. The potatoes come out tender in the middle, with just a slight crust on the outside. For me, yellow potatoes are the best since they also taste a bit buttery.
Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 100kcal

Ingredients

  • 1 pound small potatoes red or yellow, all about the same size (cut in half if too large)
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 teaspoon dry mustard
  • 1 teaspoon smoked paprika
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Pinch red pepper flake or more

Instructions

  • Fire up your grill for medium-high cooking.
  • Place potatoes in a large microwavable bowl and microwave on high for 5-10 minutes until slightly softened, stirring occasionally.
  • Carefully remove the bowl from the microwave.
  • Combine the remaining ingredients and pour over the potatoes. Toss to coat.
  • Transfer the potatoes to a grill basket (you can also skewer them if preferred) and transfer to your grill.
  • Grill for 10 minutes. Stir and grill another 10 minutes or until the potatoes have a nice char on them.

Nutrition

Calories: 100kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 651mg | Potassium: 504mg | Fiber: 3g | Sugar: 1g | Vitamin A: 265IU | Vitamin C: 23mg | Calcium: 23mg | Iron: 1mg

Nutritional values are approximate.

Garlic-Roasted Potatoes

Oh my goodness I so loved these garlic-roasted potatoes. Tender, almost buttery, yellow potatoes with a hint of garlic and rosemary, drizzled with an incredible balsamic vinegar reduction. I almost added red pepper flake (and you could, really) but I opted for a slightly sweeter no-heat version instead. Red potatoes would work just as well.
Garlic-Roasted Potatoes You can make the reduction ahead of time. I recommend making extra and keeping it on hand. Then, any time you need a quick and easy side when grilling, just toss the potatoes on and in no time you’ll have a big helping of garlic-roasted potatoes.

Garlic-Roasted Potatoes

Oh my goodness I so loved these garlic-roasted potatoes. Tender, almost buttery, yellow potatoes with a hint of garlic and rosemary, drizzled with an incredible balsamic vinegar reduction. 
Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1 pound
Calories 539kcal
Author Based on a recipe from the Weber Art of the Grill

Ingredients

  • 1 pound baby potatoes red or yellow, all about the same size (you can cut the larger ones in half if needed)
  • 1/2 cup olive oil divided
  • 1 tablespoon garlic minced
  • Kosher salt
  • freshly ground black pepper
  • 2 tablespoons fresh rosemary about 6 sprigs, chopped
  • 1/3 cup balsamic vinegar

Instructions

  • Fire up your grill for indirect cooking.
  • Place the potatoes into a large microwavable bowl and microwave on high until just starting to soften, about 10 minutes, stopping to stir every once in a while. Remove the bowl carefully as it will be hot.
  • Combine 2 tablespoons of the olive oil, the garlic, salt and pepper and the rosemary. Pour over the potatoes and toss to coat.
  • Transfer potatoes to a grill basket (I put the basket over a plate or bowl to catch any dripping oil mixture), or thread them onto skewers.
  • Place onto the grill and grill until lightly charred, crispy on the outside and tender on the inside, turning occasionally
  • Meanwhile, pour the balsamic vinegar into a small saucepan over high heat and reduce until you are left with two tablespoons, stirring often.
  • Pour remaining olive oil onto a serving platter and spread out evenly. Sprinkle with salt and pepper.
  • Add the potatoes.
  • Drizzle with the reduce balsamic vinegar and serve.

Nutrition

Calories: 539kcal | Carbohydrates: 100g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Sodium: 1099mg | Potassium: 2092mg | Fiber: 13g | Sugar: 17g | Vitamin A: 392IU | Vitamin C: 93mg | Calcium: 140mg | Iron: 5mg

Nutritional values are approximate.

Grilled Chive Potatoes

Well now, these little bites of yumminess didn’t last long. Grilled chive potatoes didn’t take long to make either. Creamy and tender inside, the potatoes had nice crispy skin. Covered in butter and chives, with just a hint of lemon,  each one was sooooo good. I grilled the potatoes, but you can make them in the oven just as easily.
Grilled Chive PotatoesWhat will I do different next time I grill some grilled chive potatoes? Probably nothing. Oh I might add a pinch of red pepper flake but that’s it. They don’t need anything else.

If you don’t have fresh chives just use green onions instead.

Also try my grilled Ranch potatoes.

Grilled Chive Potatoes

Well now, these little bites of yumminess didn’t last long. Grilled chive potatoes didn’t take long to make either. 
Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 168kcal
Author Mike

Ingredients

  • 1 1/2 pounds baby potatoes rinsed
  • 1/2 cup unsalted butter
  • 1/2 cup chives chopped
  • 2 teaspoons lemon juice
  • kosher salt to taste
  • freshly ground black pepper to taste

Instructions

  • Bring a large pot of salted water to a boil.
  • Add the potatoes and reduce the heat to a gentle boil and let boil until the potatoes are just starting to turn tender, 10-15 minutes depending on the size of your potatoes.
  • Drain and rinse with cold water. Slice into halves.
  • Fire up your grill for medium-high direct grilling.
  • Melt the butter in a medium saucepan and stir in the chives and lemon juice. Season with salt and pepper to taste.
  • Transfer the potatoes to the grill, cut-side down and let grill until just starting to turn golden brown and getting just a little char around the edges. Brush lightly with the butter mixture.
  • Remove potatoes and transfer to a serving bowl or platter. Drizzle with remaining butter mixture and serve.

Nutrition

Calories: 168kcal | Carbohydrates: 15g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 7mg | Potassium: 370mg | Fiber: 2g | Sugar: 1g | Vitamin A: 465IU | Vitamin C: 19mg | Calcium: 16mg | Iron: 1mg

Nutritional values are approximate.

Mississippi Mud Cheesy Potatoes

I’m lucky in that I usually love darn near everything i make. These Mississippi Mud cheesy potatoes are definitely no exception. In fact, love may be an understatement. Anita and I both devoured them. You just can’t beat the tender potatoes, ooey gooey cheese, crunchy smoky bacon, and green onions. It’s a lot like having a loaded baked potato, and yep, you guessed it, I love loaded baked potatoes too.
Mississippi Mud Cheesy PotatoesThe only possible change (and really, it’s a stretch perhaps) I would make to these Mississippi Mud cheesy potatoes would be to add a roasted jalapeno or two. Actually, that’s not a stretch at all. Or maybe a pinch or two of smoked paprika or chipotle powder. Yeah, I’m going that for sure now!

Also make my delicious melting potatoes.

Mississippi Mud Cheesy Potatoes

I’m lucky in that I usually love darn near everything i make. These Mississippi Mud cheesy potatoes are definitely no exception.
Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 8
Calories 1078kcal

Ingredients

  • 10 cups Russet potatoes diced (about 5 medium potatoes)
  • 1 pound extra sharp cheddar cheese shredded
  • 1 cup mayonnaise
  • 1 pound bacon cooked, chopped
  • 1/2 cup green onions chopped

Instructions

  • Preheat your oven to 325 F.
  • Combine all ingredients in a large bowl.
  • Pour mixture into a 9" x 13" casserole dish.
  • Bake for 1 hour until the potatoes are tender.

Nutrition

Calories: 1078kcal | Carbohydrates: 35g | Protein: 19g | Fat: 96g | Saturated Fat: 37g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 625mg | Potassium: 860mg | Fiber: 3g | Sugar: 2g | Vitamin A: 651IU | Vitamin C: 12mg | Calcium: 440mg | Iron: 2mg

Nutritional values are approximate.

Melting Potatoes

Buttery creamy goodness. I could not have been happier with these melting potatoes. So good, so easy, and boy, did I ever eat more than my share. Good thing it was just Anita and me, because I would’ve had to explain where all the potatoes went if we would’ve had company over for dinner.

If you’re normally tempted to put ketchup on your potatoes, don’t. These potatoes are absolutely perfect just as they are.
Melting PotatoesYukon potatoes are the best potatoes by far for making melting potatoes. They are so tender and velveety. They get just a little golden brown crunchy edge to them. Just enough to contrast the tender insides.

Also try my roasted spiral potatoes and my Mississippi Mud cheesy potatoes. They’re pretty looking and pretty darned good tasting too!

Melting Potatoes

Buttery creamy goodness. I could not have been happier with these melting potatoes. So good, so easy, and boy, did I ever eat more than my share.
Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 146kcal

Ingredients

  • 1 1/2 pound Yukon potatoes peeled, sliced 1/2" thick
  • 4 tablespoons butter melted
  • 1/2 teaspoon dried thyme crushed
  • kosher salt to taste
  • freshly ground black pepper
  • 1 cup chicken broth
  • 2 teaspoons garlic minced
  • freshly grated Parmesan cheese to taste

Instructions

  • Preheat oven to 450 F.
  • Place the potatoes into a large bowl.
  • Add the butter, thyme, salt and pepper and toss to coat.
  • Transfer to a rimmed baking sheet lined with a silicon baking mat or aluminum foil.
  • Bake for 15 minutes. Flip the potatoes and cook another 15 minutes.
  • Add the chicken broth and garlic and stir. Cook another 15 minutes or until golden brown.
  • Remove and serve sprinkled with Parmesan cheese.

Nutrition

Calories: 146kcal | Carbohydrates: 31g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 241mg | Potassium: 790mg | Fiber: 4g | Sugar: 2g | Vitamin A: 34IU | Vitamin C: 38mg | Calcium: 46mg | Iron: 2mg

Nutritional values are approximate.

Hash Browns on the Cuisinart Griddler

Oh how I do love hash browns. Specially the hash browns that are cooked until crispy on an old flat-top griddle. Nice and golden brown. I don’t have a big diner griddle (yet), but I do have the Cuisinart Griddler, which makes fantastic hash browns. There’s nothing fru-fru about them, just great taste and texture.
Hash Browns on the Cuisinart GriddlerDon’t laugh, but I like to serve my hash browns with butter. Yep, butter. I know that’s not normal. Most folks like ketchup or hot sauce. I always butter potatoes, no matter if they’re roasted, tater tots, or hash browns. I do draw the line at putting butter onto French fries, though.

French toast waffles are another great breakfast item that you can make using your Griddler.

Also try my slow cooker hash brown potatoes.

Hash Browns on the Cuisinart Griddler

Don’t laugh, but I like to serve my hash browns with butter. Yep, butter. I know that’s not normal. 
Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 113kcal
Author Mike

Ingredients

  • 2 medium Russet potatoes peeled, shredded
  • 1 medium sweet onion shredded
  • 1 teaspoon olive oil
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  • Place the potatoes and onion in a bowl full of cold water. Soak for 5 minutes, drain, and fill again. Soak again for 5 minutes and drain. Continue rinsing and draining until the water no longer turns milky from the potato started.
  • Install the flat cooking plates on your Griddler and open the Griddler flat so you can cook on both plates at once.
  • Set your Griddler Selector to 'Griddle' and the Griddle temperature to 425 F.
  • Note that the top plate seems to not get as hot.
  • Drain potatoes well then toss with the oil, salt and pepper.
  • Divide the potatoes between the Griddler plates and spread out evenly.
  • Do not mess with the potatoes, let them cook for about 20 minutes or until you notice they are starting to turn golden brown on the bottom.Note that the top plate seems to not get as hot so the potatoes there may take longer to cook.
  • Carefully flip the potatoes and cook another 20 minutes or until they are nice and golden brown and are as crispy as you like them.
  • Serve hot with more salt and pepper, ketchup, or whatever you desire.

Nutrition

Calories: 113kcal | Carbohydrates: 26g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 322mg | Potassium: 545mg | Fiber: 2g | Sugar: 5g | Vitamin A: 7IU | Vitamin C: 10mg | Calcium: 32mg | Iron: 1mg

Nutritional values are approximate.