Grilled Potato Slices with Lemon and Garlic
These grilled potato slices are pre-cooked in a concentrated lemon, garlic, and herb broth, then grilled until soft and fluffy inside with golden, lightly crisp edges. They're an easy BBQ side dish that pairs perfectly with burgers, steak, grilled chicken, and more.*Quick Note Before You Dive In: This recipe card covers the basics, but if you want to discover the secret to deeper, more savory flavor and how to get soft, fluffy centers with golden edges, scroll back up! Everything you need for foolproof results is in the post.
Ingredients
- 1 ¼ pounds Russet potatoes
- 3 cups (710ml) water
- 5 teaspoons ‘Better Than Bouillon’ beef base
- ⅔ cup (160ml) fresh lemon juice from about 3 to 4 medium lemons
- ¼ cup (60ml) olive oil
- 3 teaspoons kosher salt
- 3 teaspoons dried oregano
- 3 teaspoons garlic powder
- 3 teaspoons smoked paprika
Instructions
- Bring 3 cups of water to a boil, then whisk in the ‘Better Than Bouillon’ until mostly dissolved. Don’t worry if a few small bits remain; they will dissolve as the potatoes cook in the microwave.
- Scrub the unpeeled potatoes and cut them into even ¼-inch thick slices. You should have about 24 slices, depending on the size of the potatoes. Submerge the slices in cold water to prevent discoloration and set aside.
- In a large, shallow microwave-safe container, whisk together the prepared broth, lemon juice, olive oil, salt, oregano, garlic powder, and smoked paprika.
- Drain the potato slices, add them to the broth mixture, and make sure they are fully submerged.
- Microwave uncovered on high for 28-30 minutes, turning and rearranging the slices every 8 minutes or so to ensure they cook evenly. The liquid should gently boil, and the potatoes should be tender enough to give slightly when pierced with a fork, while still holding their shape.
- Preheat the grill to 500°F. Brush the grill grates clean, then lightly oil them with a silicone brush.
- Remove the potato slices from the cooking liquid, allowing the excess to drip off, then arrange them in a single layer on the grill.
- Reduce the heat to 400°F, close the lid, and cook for 4 minutes.
- Flip the slices, close the lid, and cook for another 3 to 4 minutes, maintaining a temperature between 375°F and 400°F, until tender and golden with lightly crisp edges.
- Serve immediately with sour cream or my Greek Yogurt Dill Dip, if desired.
Notes:
Choose Russet potatoes: Their high starch content helps them absorb the seasoned cooking liquid more readily and produces softer, fluffier centers than a medium-starch potato such as Yukon Gold.
1 1/4 pounds should give you about 24 (1/4-inch) slices.
Using broth or stock: To create the same concentrated flavor without Better Than Bouillon, simmer 5 cups of broth or stock until reduced to 3 cups, then use it as directed in the recipe.
Don't be alarmed by the amount of salt. Most of it seasons the cooking liquid rather than the potatoes themselves. After grilling, the potatoes taste well-seasoned with a bright lemon flavor, not overly salty.
A mandoline makes it easy to cut uniform ¼-inch slices, so the slices cook evenly on the grill.
Choose a large, shallow microwave-safe container that allows the potato slices to remain submerged without overcrowding. For crosshatch grill marks, rotate each potato slice 90° halfway through cooking on each side before flipping. A note on kosher salt: This recipe uses Diamond Crystal Kosher Salt. If you’re using Morton's Kosher Salt or table salt, use half the amount. Diamond Crystal kosher salt has larger, airier crystals that take up more space, so a teaspoon of kosher salt actually contains less salt by weight than other types of salt. Nutrition information is automatically calculated and provided as an estimate. It is not intended as a substitute for professional dietary advice
A mandoline makes it easy to cut uniform ¼-inch slices, so the slices cook evenly on the grill.
Choose a large, shallow microwave-safe container that allows the potato slices to remain submerged without overcrowding. For crosshatch grill marks, rotate each potato slice 90° halfway through cooking on each side before flipping. A note on kosher salt: This recipe uses Diamond Crystal Kosher Salt. If you’re using Morton's Kosher Salt or table salt, use half the amount. Diamond Crystal kosher salt has larger, airier crystals that take up more space, so a teaspoon of kosher salt actually contains less salt by weight than other types of salt. Nutrition information is automatically calculated and provided as an estimate. It is not intended as a substitute for professional dietary advice
Nutrition
Serving: 142gCalories: 168kcalCarbohydrates: 27gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 412mgPotassium: 620mgFiber: 2gSugar: 1gVitamin A: 130IUVitamin C: 14mgCalcium: 30mgIron: 1mg
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