Crispy Grilled Garlic Butter Potatoes Tips, FAQ & printable recipe

Tips for success

To elevate the flavor of these potatoes even further, consider experimenting with different herb combinations. While fresh flat-leaf parsley or chives are classic choices for a bright finish, adding finely chopped fresh rosemary or thyme to the butter mixture before grilling can introduce a wonderful earthy note that pairs beautifully with the smoke from the grill.

If you prefer a bit of heat, a pinch of cayenne pepper or red pepper flakes tossed with the smoked paprika will give the potatoes a delightful kick that balances the rich, creamy butter.

Another excellent tip for achieving maximum crispiness is to dry the sliced potatoes thoroughly before tossing them in the butter. Any excess moisture on the surface of the potatoes will create steam when they hit the hot grill, which can prevent them from developing that coveted crispy crust.

After slicing, spread the medallions out on a clean kitchen towel or paper towels and pat them dry. This simple step takes only a minute but makes a noticeable difference in the final texture of your grilled potatoes.

Variations

• Parmesan Garlic Potatoes: Sprinkle freshly grated Parmesan cheese over the potato medallions during the last two minutes of grilling, allowing it to melt and form a crispy cheese crust.
• Spicy Cajun Potatoes: Replace the smoked paprika with a bold Cajun seasoning blend and add a pinch of cayenne pepper to the butter mixture for a fiery kick.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Ensure they cool completely before sealing.

Freezer

Freezing is not recommended, as the texture of the potatoes will become mealy and watery upon thawing.

Reheat

Reheat in a single layer on a baking sheet at 400°F (204°C) for 10-12 minutes, or in an air fryer, until hot and crispy.

Allow any leftover grilled potatoes to cool completely at room temperature for no more than two hours before storing them. Transfer the cooled potatoes to an airtight container and place them in the refrigerator. They will keep well for up to four days.

Keep in mind that the potatoes will lose their crispiness as they sit in the fridge, but the flavors will continue to meld, making them incredibly tasty when reheated properly. Avoid storing them while still warm, as steam will build up in the container and make them soggy.

While these potatoes are best enjoyed fresh off the grill, you can prepare the components ahead of time to save precious minutes on busy days. Slice the potatoes and submerge them in a bowl of cold water in the refrigerator for up to 24 hours to prevent browning.

When ready to cook, drain them thoroughly and pat them completely dry before tossing them in the garlic butter. You can also mix the melted butter, minced garlic, and spices ahead of time, storing the mixture at room temperature until you are ready to use it.

Serving ideas

These versatile grilled potatoes make an outstanding accompaniment to a wide variety of main dishes. They pair naturally with classic barbecue fare such as grilled steaks, juicy pork chops, or charred chicken breasts. The rich garlic butter flavor cuts through the smoky, savory notes of grilled meats beautifully. For a complete outdoor feast, serve them alongside a crisp, refreshing garden salad or a tangy coleslaw to provide a bright contrast to the warm, comforting potatoes.

For a casual gathering or game day spread, you can serve these potato medallions as a unique appetizer. Arrange them on a large platter and serve them with a selection of dipping sauces, such as a cool sour cream and chive dip, a smoky barbecue sauce, or a spicy garlic aioli. You can also top them with a sprinkle of freshly grated Parmesan cheese right as they come off the grill, allowing the cheese to melt into the crevices of the hot potatoes for an extra layer of savory goodness.

Frequently asked questions

Recipe card

Crispy Grilled Garlic Butter Potatoes

Prep 15 minCook 20 minTotal 35 minServes 4

Ingredients

• 2 lb Yukon Gold potatoes, sliced into 1/2-inch thick medallions
• 1/2 cup unsalted butter, melted
• 4 cloves garlic, minced
• 1 tsp smoked paprika
• 2 tbsp finely chopped fresh herbs

Instructions

1. Preheat the grill to medium-high heat, around 400°F (204°C). Wash the potatoes thoroughly and slice them into even 1/2-inch thick medallions. In a large mixing bowl, combine the melted butter, minced garlic, and smoked paprika. Add the sliced potato medallions to the bowl and toss them thoroughly until every slice is evenly coated in the fragrant, smoky butter mixture.
2. Clean and oil the grill grates to prevent sticking. Place the seasoned potato medallions in a single layer directly onto the hot grates. Grill the potatoes with the lid closed for about 8 to 10 minutes, or until the undersides are beautifully charred and develop deep grill marks. Flip each medallion carefully using grill tongs.
3. Continue to grill the potatoes on the second side with the lid closed for another 8 to 10 minutes. The potatoes should become tender in the center, which you can test by piercing a medallion with a fork. Look for crispy, sizzling edges and a rich golden-brown color on both sides before removing them from the heat.
4. Transfer the hot, grilled potato medallions to a serving platter. Immediately sprinkle the finely chopped fresh herbs over the warm potatoes, allowing the residual heat to release their vibrant aroma. Serve immediately while the garlic butter is still warm and sizzling.

Contains: milk

Estimated nutrition per serving

Calories

320

Protein

4 g

Carbohydrates

38 g

Fat

18 g

Fiber

3.8 g

Sugar

1.5 g

Sodium

15 mg

Automatic estimate from the ingredient list, not laboratory-verified.