Grilled Russet Potatoes Recipe
These grilled russet potatoes are the perfect addition to any barbecue or summer cookout. They’ve got smoky charred edges and fluffy, tender insides that taste great with a sprinkle of cheese or drizzle of sour cream.
Servings: 8 people
Calories: 121kcal
Equipment
- 4 Bamboo Kabobs soaked
Ingredients
- 2 pounds russet potatoes cut into 1" pieces
- 2 tablespoons avocado oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat the grill to medium heat.
- Place the bamboo or wooden skewers in a shallow baking dish and cover with water. Soak for at least 30 minutes.
- Meanwhile, add the 1" diced potatoes to a pot and fill with water. Bring to a simmer, then cook for about 12 minutes, or until slightly firm.
- Drain the cooking water and transfer the par-cooked potatoes to a large bowl. Add the oil, garlic powder, Italian seasoning, salt, and pepper and gently toss to combine.
- Thread the potatoes onto the soaked wooden skewers, spacing the potatoes evenly.
- Spray the grill with cooking oil to prevent the potatoes from sticking, then grill the kabobs over medium-high heat until tender and slightly charred. Use tongs to turn the potatoes and continue to grill until all sides are lightly golden brown.
- Remove the kabobs from the grill and serve warm. Enjoy!
Notes
Storing leftovers: store leftover grilled potatoes in an airtight container in the fridge for up to 3 days.
Reheating: reheat leftovers in the microwave or in a preheated 350 degree oven for about 15 minutes.
Nutrition
Calories: 121kcal | Carbohydrates: 21g | Protein: 2g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 6mg | Potassium: 477mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 6mg | Calcium: 17mg | Iron: 1mg