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
- 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. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- 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.