Grilled Potatoes with Smoked Paprika Recipe
Thanks so much to all of you who shared your wonderful recipes during the appetizer round of our Get Grillin' event. If you are looking for new summer appetizer recipes, be sure to check out the entries for some inspiring ideas. Marla of Family Fresh Cooking and I are excited to see what you have in store for us during side dish week. I chose to grill some potatoes tossed with a little salt and smoked paprika. You may wish to share green salads, pasta salads, grilled vegetables (such as Marla's Balsamic Grilled Vegetables) or any other side dish that is a "must have" at your summer barbecue. Whatever you choose to share, your entry will make you eligible to win a gorgeous Emile Henry 8" Flame Bean Pot.
Next week's theme will be entrees, so put on your thinking caps.
Thanks to our sponsors, Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans, we have some fabulous prizes to give away each week . Scroll down to find out more about this week's giveaway. Remember, you have to enter a recipe to be eligible for the giveaway.
The recipe:
Preheat grill to medium-high heat.
Cut potatoes lengthwise into ¼-inch slices. On a baking sheet, toss potatoes with canola oil. Add smoked paprika and salt, and toss again.
Lay the potatoes slices straight on the grill. Cook until potatoes are tender inside when pierced with a fork, but slightly crisp and golden brown on the outside, turning halfway through cooking, 10 to 12 minutes total. Remove from grill and serve immediately.
If you do not serve immediately, cover potatoes with foil. They will become soft. You can enjoy them this way or re-crisp on the grill immediately before serving.
Printable Recipe
Grilled Potatoes with Smoked Paprika Recipe, Plus Get Grillin’ Side Dishes
Ingredients
- 4 medium russet potatoes scrubbed but not peeled
- 3 tablespoons canola oil
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
Instructions
- Preheat grill to medium-high heat.
- Cut potatoes lengthwise into ¼-inch slices. On a baking sheet, toss potatoes with canola oil. Add smoked paprika and salt, and toss again.
- Lay the potatoes slices straight on the grill. Cook until potatoes are tender inside when pierced with a fork, but slightly crisp and golden brown on the outside, turning halfway through cooking, 10 to 12 minutes total. Remove from grill and serve immediately.
- If you do not serve immediately, cover potatoes with foil. They will become soft. You can enjoy them this way or re-crisp on the grill immediately before serving.
Notes
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Lana
I have been following Marla on Twitter as @BIbberche for a while - we Camp Blogaway peeps have to support each other:)
Lana
I already follow you on Twitter, as @Bibberche:)
BTW, love the potatoes and cannot wait to try them (smoked paprika is one of my favorite flavor-busters:)
Ana Helena Campbell
I love the way you sliced the potatoes. The paprika gives a great color too. Your photos made me really hungry. I should not look at food blogs during diner time:).
Claire
YUM!!!!
Katie
I'd eat those potatoes as a main dish! Yum!
Josipa
I just made these for dinner and they were great! What a great new idea for preparing potatoes! 🙂
Dara (Cookin' Canuck)
I'm so glad you enjoyed them. Thanks for letting me know!
Mike
These look so good and easy! A great side you can make on the grill!
Lindsay @ Pinch of Yum
This reminds me of the state fair! YUM!
Monet
Simple yet delicious. This is what summer side dishes should be all about! I love potatoes, and I'm always looking for new ways to enjoy them. Thank you for sharing such a spectacular side. I hope you are having a wonderful Tuesday!
Priscilla-ShesCookin
We love the spud grilled, baked, mashed - any which way. I usually grill them in thick spears, but I like the look of them cut lengthwise - more crispy surface and all the better to showcase beautiful grill marks 🙂