Grilled Sweet Potato and Russet Potato
Elevate your summer BBQ or weeknight dinner with this vibrant recipe for Grilled Sweet Potato and Russet Potato. Combining the natural sweetness of creamy sweet potatoes with the hearty flavor of russet potatoes, this dish achieves the perfect balance of textures and tastes. Parboiled to ensure a tender interior, then seasoned with a fragrant blend of garlic, paprika, fresh rosemary, and olive oil, these potato slices are grilled to smoky perfection with golden charred edges. Ready in under 40 minutes, this versatile side dish caters to every palate—serve it alongside grilled meats, roasted vegetables, or enjoy it as a vegetarian delight with a tangy optional drizzle of lemon juice. Highlighting healthy, rustic ingredients and straightforward grilling techniques, this recipe makes a deliciously satisfying addition to any meal.
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Recipe Information
Ingredients
- 2 large Sweet potatoes
- 2 large Russet potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 tablespoon Fresh rosemary
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice (optional)
Instructions
Start by scrubbing and washing the sweet and russet potatoes thoroughly to remove any dirt. Do not peel them, as the skins add a wonderful texture and flavor.
Slice the potatoes into 1/4-inch thick discs, ensuring they are evenly sized for consistent cooking.
Bring a large pot of water to a boil and add a pinch of salt. Parboil the potato slices for about 5-7 minutes, until slightly tender but not fully cooked. This step will help them grill more evenly and prevent burning.
Drain the potatoes and pat them dry with a clean kitchen towel to remove excess moisture.
In a large mixing bowl, combine olive oil, garlic powder, paprika, chopped fresh rosemary, salt, and black pepper. Add the potato slices and toss until they are evenly coated in the seasoning mixture.
Preheat your grill to medium-high heat (about 375-400°F). If using a charcoal grill, ensure the coals are evenly distributed for consistent heat.
Lightly oil the grill grates to prevent sticking. Place the seasoned potato slices directly on the grill in a single layer.
Grill the potatoes for 4-5 minutes per side, or until they have noticeable grill marks and are tender when pierced with a fork.
Remove the potatoes from the grill and transfer them to a serving platter. Optionally, drizzle with a splash of lemon juice for a bright, fresh finish.
Serve the grilled sweet and russet potatoes warm. They pair beautifully with grilled meats, roasted vegetables, or as a standalone vegetarian dish.
Nutrition Facts
Calories |
1294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2646 mg | 115% | |
| Total Carbohydrate | 210.5 g | 77% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 23.9 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 217 mg | 17% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 3474 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
