Looking for the perfect side dish for grilled steak? Look no further! These crispy grilled potatoes made with simple seasoning and melted cheese are a potato recipe the whole family will enjoy! The combination of crispy potatoes on the bottom of the pan and tender, flavorful potatoes in the middle will leave you wanting more with every bite! Give this delicious potato side dish a try today!
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Why You'll Love This Recipe:
Versatile: This potato recipe can be made all year long and is an excellent side dish to any meal.
Flavorful: The combination of garlic and thyme along with flavorful Yukon gold potatoes cooked in bacon grease results in a super flavorful side dish.
Simple Ingredients: You'll love the simplicity of the ingredients in this recipe. With only 5 ingredients (plus salt and pepper), you don't need much to make it!
Ingredient Notes:
- Yukon Gold Potatoes: This recipe uses Yukon gold potatoes but red potatoes, russet potatoes, or even sweet potatoes can be substituted instead.
- Garlic Cloves: This recipe uses sliced garlic cloves but if you're short on time, you can use garlic powder instead.
- Thyme: Fresh thyme is used for this recipe but you can use any fresh herbs, Italian seasoning, or your favorite seasonings for endless flavor possibilities!
- Bacon Grease: Bacon grease gives these potatoes the silkiest, crispiest, delicious flavor and texture. But you can use olive oil instead or your personal preference for cooking fats/oils.
- Parmesan Cheese: Parmesan cheese adds a delicious nuttiness and tanginess to these potatoes. But you can use cheddar cheese or your favorite melty cheese.
Equipment Notes:
- Pellet Grill: This recipe was written for a pellet grill but you can use a gas grill, charcoal grill, etc. As long as your grill has a way to use direct and indirect heat, you're good to go!
- Cast Iron Skillet: A cast iron skillet is essential for these potatoes because they're safe to put on the grill and they hold their heat well which leads to delicious crispy potatoes.
- Mandoline Slicer: A mandoline slicer is super helpful for slicing potatoes into even, thin slices, but you can use a sharp knife instead.
Step by Step Instructions:
How To Make Grilled Potatoes:
For the best grilled potatoes, follow the simple steps below! Start with a few simple ingredients, layer them in a cast iron pan, and let the grill work its magic!
Wash whole potatoes. Slice potatoes 1/16" thick with a mandoline slicer. You can peel the potatoes beforehand, but it isn't necessary.
Slice garlic cloves 1/16" thick with a mandoline slicer.
Place cast iron skillet on the grill grates directly over the flames. Preheat grill to 350°F.
Add 1 tablespoon of bacon grease to the pan, let it melt, and swirl to coat the pan.
Arrange ⅓ of the sliced potatoes in the bottom of the skillet. They probably won't quite fit in a single layer, but it will be close.
Season with salt and black pepper. Top the potatoes with ⅓ of the thyme sprigs and ½ of the sliced garlic. Top with ½ tablespoon of bacon grease, broken into small pieces.
Repeat with ⅓ of the potatoes, salt and pepper, ½ of the garlic, ⅓ of the thyme, and ½ tablespoon of bacon grease.
Top with remaining potato slices, salt and pepper, and remaining thyme sprigs. Top with ½ tablespoon of bacon grease, broken into small pieces.
Cook for 10 minutes, directly over the flames, or until the bottom potatoes are starting to brown.
Move the skillet to indirect heat and top with parmesan cheese.
Cook for an additional 10 minutes, until the potatoes are fork tender and the cheese is melted and golden brown.
Serve hot and enjoy!
Pro Tip: Keep an eye on the potatoes on the bottom. If they start getting too crispy, move the pan to indirect heat sooner so they don't burn.
More Side Dish Recipes to Try:
What to Serve with Grilled Potatoes:
These grilled potatoes are super versatile and are great with many types of main entrees, grilled or not! They're excellent alongside pork chops or grilled venison steak or as an alternative to potato salad or french fries. These potatoes make an excellent addition to any summer meal. Next time you're stuck on a side dish, choose this delicious grilled potatoes recipe!
Recipe FAQ's:
If you're grilling whole potatoes or potato wedges, you should boil them in a large pot of salted water for 5-10 minutes before grilling to jumpstart the cooking process. If you're slicing the potatoes and cooking them in a pan on the grill, boiling the potatoes is not necessary.
Yes, potatoes should always be washed before cooking, whether you plan to eat the skins or not. This removes dirt or harmful bacteria and prevents them from coming in contact with your food.
Yes, whole potatoes can be placed directly on the grill. For slower cooking and to ensure the potatoes don't burn, cook them with indirect heat on the grill.
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Recipe:
Grilled Potatoes with Garlic and Thyme
Ingredients
- 1.5 lb Yukon gold potatoes
- 6 cloves garlic
- 3-4 thyme sprigs, broken into smaller pieces
- salt and pepper, to taste
- 3 tablespoon bacon grease
- 1 cup parmesan, freshly grated
Instructions
- Wash whole potatoes. Slice potatoes 1/16" thick with a mandoline slicer. You can peel the potatoes beforehand, but it isn't necessary.
- Slice garlic cloves 1/16" thick with mandoline slicer.
- Place cast iron skillet on the grill grates directly over the flames. Preheat grill to 350°F.
- Add 1 tablespoon of bacon grease to the pan, let it melt, and swirl to coat the pan.
- Arrange ⅓ of the sliced potatoes in the bottom of the skillet. They probably won't quite fit in a single layer, but it will be close.
- Season with salt and pepper. Top the potatoes with ⅓ of the thyme sprigs and ½ of the sliced garlic. Top with ½ tablespoon of bacon grease, broken into small pieces.
- Repeat with ⅓ of the potatoes, salt and pepper, ½ of the garlic, ⅓ of the thyme, and ½ tablespoon of bacon grease.
- Top with remaining potato slices, salt and pepper, and remaining thyme sprigs. Top with ½ tablespoon of bacon grease, broken into small pieces.
- Cook for 10 minutes, directly over the flames, or until the bottom potatoes are starting to brown.
- Move the skillet to indirect heat and top with parmesan cheese.
- Cook for an additional 10 minutes, until the potatoes are fork tender and the cheese is melted and golden brown. Serve hot and enjoy!
Notes
- This recipe uses Yukon gold potatoes but red potatoes, russet potatoes, or even sweet potatoes can be substituted instead.
- This recipe uses sliced garlic cloves but if you're short on time, you can use garlic powder instead.
- Fresh thyme is used for this recipe but you can use any fresh herbs, Italian seasoning, or your favorite seasonings for endless flavor possibilities!
- Bacon grease gives these potatoes the silliest, crispiest, delicious flavor and texture. But you can use olive oil instead or your personal preference for cooking fats/oils.
- Parmesan cheese adds a delicious nuttiness and tanginess to these potatoes. But you can use cheddar cheese or your favorite melty cheese.
- This recipe was written for a pellet grill but you can use a gas grill, charcoal grill, etc. As long as your grill has a way to use direct and indirect heat, you're good to go!
- A cast iron skillet is essential for these potatoes because they're safe to put on the grill and they hold their heat well which leads to delicious crispy potatoes.
- A mandoline slicer is super helpful for slicing potatoes into even, thin slices, but you can use a sharp knife instead.
- Keep an eye on the potatoes on the bottom. If they start getting too crispy, move the pan to indirect heat sooner so they don't burn.
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