Grilled Herbed Potatoes


Preparation info

  • Serving:


    as a side
    • Difficulty


    • Ready in

      20 min

Appears in

Love Your Leftovers

Love Your Leftovers

By Nick Evans

Published 2014

  • About

Grilled potatoes, like breakfast potatoes, are hard to get both crispy on the outside and soft on the inside. Again, though, the nice part about having already baked potatoes is that we don’t have to worry one bit about the interior. We know they are cooked, soft, and delicious. To get a really crispy crust on the potato then, we can just fire up the grill as hot as it will go and have a delicious side dish in minutes.


  • 4 baked potatoes
  • ¼ cup olive oil
  • 2 teaspoons dried oregano
  • ½-1 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 1 teaspoons black pepper
  • 2 tablespoons minced fresh chives
  • Squeeze of fresh lemon juice


    1. Slice baked potatoes in half lengthwise. Preheat your grill to high heat.
    2. In a small bowl, mix together the oil, oregano, red pepper flakes, salt and pepper, and chives.
    3. Lay potatoes out on a large tray and liberally spoon oil mixture all over the sliced side of potatoes. Let rest for a few minutes.
    4. Grill the potatoes, sliced side down, for 4 to 5 minutes. Flip the potatoes and grill them for another 5 minutes on the skin side.
    5. Once the potatoes come off the grill, give them a squeeze of fresh lemon juice and serve immediately.