Nut-Free Perfectly Grilled Potatoes
Get ready to elevate your next barbecue with these Nut-Free Perfectly Grilled Potatoes—a simple yet flavorful addition to any outdoor feast. Thinly sliced potatoes are tossed in a zesty blend of olive oil, garlic powder, paprika, and dried thyme for a medley of smoky and herby flavors that pair beautifully with their crispy, golden exterior. Wrapped in a foolproof foil packet, these potatoes grill up tender with minimal effort, and you can even finish them directly on the grill grates for extra crunch. Ready in just 40 minutes, this nut-free recipe is a crowd-pleaser that's allergy-friendly and versatile enough to complement everything from grilled steak to veggie skewers. Garnish with fresh parsley for a burst of freshness and serve hot for an irresistible side dish that’s sure to have guests asking for seconds. Perfect for summer gatherings, family dinners, or any occasion that calls for grilling perfection!
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Recipe Information
Ingredients
- 4 medium Potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Dried thyme
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley
Instructions
Preheat your grill to medium-high heat, around 400°F (200°C).
Wash and dry the potatoes thoroughly. Leave the skins on for extra texture and nutrients.
Slice the potatoes into 1/4-inch thick rounds.
Place the potato slices in a large bowl. Drizzle with olive oil, and toss to coat evenly.
In a small bowl, mix together the salt, ground black pepper, garlic powder, dried thyme, and paprika.
Sprinkle the spice mixture evenly over the potatoes, tossing again to ensure even coverage.
Lay out a large piece of heavy-duty aluminum foil, about 18 inches long.
Place the seasoned potatoes in the center of the foil and spread them out in a single layer.
Fold the foil into a packet by bringing the long sides together, folding them over each other to seal, then folding the ends up to secure.
Carefully place the foil packet on the preheated grill.
Grill for 20 minutes, flipping the packet halfway through, to ensure even cooking.
After 20 minutes, carefully open the foil packet to check for doneness. The potatoes should be fork-tender and slightly crispy.
If desired, transfer the potatoes directly onto the grill grates for an additional 5 minutes to crisp up the edges, monitoring closely to prevent burning.
Remove the potatoes from the grill and transfer to a serving platter.
Garnish with chopped fresh parsley, if desired, and serve hot.
Nutrition Facts
Calories |
1011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2448 mg | 106% | |
| Total Carbohydrate | 172.5 g | 63% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 9.7 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 145 mg | 11% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 4401 mg | 94% | |
*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.
