Grilled Garlic Potatoes Recipe

Potatoes: The main ingredient, providing a hearty base for the dish.

Garlic: Adds a robust, aromatic flavor that complements the potatoes perfectly.

Olive oil: Used to coat the potatoes and help them crisp up on the grill, while also adding a rich taste.

When grilling potatoes, ensure they are sliced evenly to ¼ inch thick rounds to promote uniform cooking. To prevent the garlic from burning and turning bitter, mix it thoroughly with the olive oil and coat the potato slices evenly. This not only enhances the flavor but also helps the potatoes achieve a nice, crispy texture. If you find the potatoes sticking to the grill, lightly oil the grill grates before placing the potatoes on them.

• potatoes - Substitute with sweet potatoes: Sweet potatoes offer a slightly sweeter flavor and a different nutritional profile, adding variety to the dish.

• potatoes - Substitute with yams: Yams provide a similar texture but with a unique taste, making the dish more interesting.

• garlic - Substitute with shallots: Shallots have a milder, sweeter flavor that can add a different depth to the dish.

• garlic - Substitute with garlic powder: Garlic powder can be used for convenience and offers a similar flavor profile.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a great alternative for grilling.

• olive oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is also suitable for high-heat cooking.

• Allow the grilled garlic potatoes to cool completely before storing. This helps to prevent condensation, which can make the potatoes soggy.
• Place the cooled potatoes in an airtight container. If you have a lot of potatoes, layer them with parchment paper in between to prevent sticking.
• Store the container in the refrigerator. The grilled garlic potatoes will stay fresh for up to 3-4 days.
• For freezing, arrange the cooled potatoes in a single layer on a baking sheet. This prevents them from sticking together.
• Freeze the baking sheet for about 1-2 hours, or until the potatoes are solid.
• Transfer the frozen potatoes to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to eat, reheat the potatoes in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until heated through and crispy. You can also reheat them on the grill for a few minutes on each side.
• Avoid microwaving the potatoes, as this can make them mushy and lose their delightful texture.

• Oven Method: Preheat your oven to 375°F (190°C). Spread the grilled garlic potatoes on a baking sheet in a single layer. Cover with aluminum foil to prevent them from drying out. Bake for about 10-15 minutes until they are heated through and slightly crispy.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the potatoes in the skillet and cook for about 5-7 minutes, stirring occasionally, until they are warmed through and have a slight crisp.

• Microwave Method: Place the potatoes in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave on high for 1-2 minutes, checking and stirring halfway through, until they are heated evenly.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the potatoes in the air fryer basket in a single layer. Cook for about 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.

• Grill Reheat Method: Preheat your grill to medium heat. Wrap the potatoes in aluminum foil, creating a packet. Place the packet on the grill and heat for about 5-10 minutes, turning occasionally, until they are warmed through.

• Toaster Oven Method: Preheat your toaster oven to 375°F (190°C). Place the potatoes on a baking tray in a single layer. Heat for about 10 minutes, or until they are hot and slightly crispy.

• Grill: Used to cook the potatoes and achieve those beautiful grill marks.

• Tongs: Essential for flipping the potato slices on the grill without burning yourself.

• Mixing bowl: Used to toss the potato slices with garlic, olive oil, salt, and pepper.

• Knife: Needed to slice the potatoes into ¼ inch thick rounds.

• Cutting board: Provides a safe surface for slicing the potatoes.

• Measuring spoons: Used to measure the olive oil accurately.

• Garlic press: Handy for mincing the garlic cloves quickly.

• Serving platter: Ideal for presenting the grilled garlic potatoes once they are cooked.

• Spatula: Can be used to remove the potatoes from the grill without breaking them.

• Basting brush: Useful for applying any additional olive oil or seasoning while the potatoes are grilling.

Pre-slice the potatoes: Slice the potatoes in advance and store them in water to prevent browning.

Use a grill basket: A grill basket can help you flip all the potato rounds at once, saving time.

Microwave first: Partially cook the potatoes in the microwave for a few minutes before grilling to reduce grill time.

Prepare garlic oil: Mix minced garlic and olive oil ahead of time and store in the fridge for quick use.

Batch grilling: Grill multiple batches of potatoes at once if you have a large grill surface.