The 4-Ingredient Crispy Potatoes I’m Grilling Every Single Weekend (Everyone Says They’re “Amazing”!)
I’ve written about how I’ve entered my new era of potato fandom in 2024. I first got hooked on our skillet-fried potatoes, then our crispy cottage fries. Now that it’s summer and I’m finding every possible excuse to cook outside, there’s a new potato I can’t stop making: grilled potatoes.
Get the recipe: Grilled Potatoes
I’ve gotten on the baked potatoes on a grill train, but I was super excited to try the approach with wedges. I can’t believe it took me so long to consider potatoes as a veggie to throw on the grill. I’m always looking for more options beyond the typical grilled zucchini and asparagus, and now I’ve found my latest love.
There is one snag that requires you to plan a little: You have to parboil the potatoes. I know, I know, it sounds kinda fussy, but all that means is that you’ll cut the potatoes into wedges and toss them into simmering water for 10 minutes. (That’s it!) They won’t be cooked; you’re just taking the edge off (at least that’s how I think of it). Without this necessary simple step, you’d be waiting for the potatoes to cook on the grill for way longer — and no one wants that.
What Makes These Grilled Potatoes So Good
Not only does the smoky char from the grill and crispiness make these potatoes so delicious, but the spice rub also makes them truly memorable. These have paprika, garlic powder, salt, and pepper — which is honestly a blend that can kinda do no wrong? — to help the potatoes take on the best kind of seasoned fry vibe. Throw them on the grill and they’re ready in under 15 minutes.
If you need another reason to love potatoes this summer (and really don’t want to turn on your oven), you just found it.