The secret to truly crispy grilled potatoes lies in thin slicing and a hot grill, ensuring maximum surface area for that coveted char. This recipe improves a simple side dish into a star, perfect for any barbecue or weeknight meal. These grilled potatoes are not just about crispiness; they’re about flavor, too. The buttery vegan mayo sauce adds a tangy, herby richness that complements the smoky potatoes beautifully, making this a standout dish for everyone, including those with dietary restrictions.
Key takeaways
- The emulsion of vegan mayonnaise ensures moisture retention and flavor enhancement.
- Control the grill heat to achieve a crispy exterior without burning.
- Uniform potato sizes promote even cooking for the best texture.
- Adjust seasonings and herbs to personalize flavor profiles.
Crispy Grilled Potatoes: The ONLY Side You Need!
Ingredients
Method
- Preheat grill to 400 degrees.
- In a small bowl, combine sauce ingredients (vegan mayonnaise, 2 tbsp melted coconut oil, 1 tbsp chopped fresh herbs) and set aside.
- Wash potatoes, peel if desired, and slice very thin.
- In a large bowl, toss sliced potatoes with 2 tablespoons melted coconut oil, 2 tablespoons chopped fresh herbs, and salt and pepper. Place in a single layer on a vegetable grilling pan.
- If possible, grill over indirect heat. Otherwise, watch carefully to prevent scorching. Grill potatoes about 5-7 minutes then flip over and continue grilling until crispy.
- Serve hot with sauce on the side.
Notes
– Grill over indirect heat if possible to prevent scorching, especially with thin slices. If using direct heat, keep a close watch and flip frequently.
– Store leftover grilled potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven at 350°F (175°C) for 10-15 minutes until warmed through and re-crisped. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
The Technique That Makes It
The key to achieving perfectly crispy grilled potatoes lies in the combination of emulsion and heat control. The use of vegan mayonnaise creates a stable emulsion that coats the potato pieces, allowing for enhanced flavor and moisture retention. This emulsion helps to create a barrier that locks in moisture while allowing the outer layer to crisp up during grilling. Additionally, the melted Barleans Butter Flavored Coconut Oil aids in achieving that desirable Maillard reaction, which is responsible for browning and developing complex flavors. When grilling, controlling the heat is crucial; too high and the potatoes may burn before cooking through, too low and they may become soggy. Aim for a medium-high heat to ensure a well-cooked, crispy exterior and tender interior.
Troubleshooting
- Problem: Potatoes are soggy instead of crispy.
Fix: Ensure the potatoes are thoroughly dried after washing and before coating with the emulsion. Excess moisture can hinder crispiness. - Problem: Uneven cooking.
Fix: Cut the potatoes into uniform sizes to ensure even cooking. Smaller pieces will cook faster, while larger ones may need more time. - Problem: Burning on the grill.
Fix: Adjust the grill temperature. If you notice burning, lower the heat or move the potatoes to a cooler part of the grill to finish cooking without charring. - Problem: Lacking flavor.
Fix: Increase the amount of fresh herbs or add more seasoning. Taste the emulsion before applying to ensure it meets your flavor preferences.
Substitutions
- Vegan mayonnaise: Substitute with regular mayonnaise for a non-vegan option; expect a creamier texture and richer flavor.
- Barleans Butter Flavored Coconut Oil: Use olive oil instead; it will impart a different flavor but still provide good crisping.
- Fresh herbs: Dried herbs can be used in a pinch; however, reduce the amount by half as dried herbs are more concentrated.
- Garlic powder: Fresh minced garlic can be used; it will add a more vibrant and pungent flavor but may need to be adjusted based on personal taste.
Pro tips
- For ultimate crispiness, slice your potatoes uniformly thin, about 1/8 inch. This ensures even cooking and prevents some pieces from burning while others remain raw. I’ve found that a mandoline slicer makes this task much easier and more consistent.
- Grill over indirect heat if possible to prevent scorching, especially with thin slices. If using direct heat, keep a close watch and flip frequently.
- Store leftover grilled potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven at 350°F (175°C) for 10-15 minutes until warmed through and re-crisped.
These crispy grilled potatoes with buttery vegan mayo sauce are a versatile and delicious addition to any meal. Experiment with different fresh herbs in the sauce to customize the flavor. Enjoy this satisfying side dish!
Frequently asked questions
Can I use other types of potatoes?
Yes, while Yukon Gold or red potatoes work well for this recipe, you can also use fingerling or even sweet potatoes. Just adjust cooking times as needed based on the type and size of the potatoes.
How do I know when the potatoes are done?
The potatoes are done when they are golden brown and crispy on the outside, and a fork easily pierces through the center. This typically takes about 20-30 minutes on the grill, depending on the heat.
Can I prepare these potatoes ahead of time?
Yes, you can parboil the potatoes ahead of time, cool them, and then coat them with the emulsion before grilling. This can save time and ensure they cook evenly on the grill.
What can I serve with these grilled potatoes?
These crispy grilled potatoes pair well with a variety of dishes, including grilled vegetables, plant-based burgers, or as a side to a fresh salad. Their versatility makes them a great addition to any meal.
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