Thanksgiving is almost here, and I’ve got two Grilled Potato recipes—sponsored by Kingsford—that would be perfect additions to your dinner buffet.
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I am always looking for creative ways to get dinner on the table with all sides and mains hot and done at the same time. One piece of equipment that helps me to accomplish this is my grill because it creates more cooking space away from the highly contested oven/stovetop. Each year, we make this Smoked Turkey on the grill, and this year, I’m making these potatoes as well.
Both of these recipes start by cooking whole creamer potatoes (more about them below!) in foil packets on a medium-high grill until tender. One batch of potatoes is made with butter, garlic, rosemary, thyme, and parsley. It’s a simple preparation where the potatoes are left whole. The other batch of potatoes is smashed and then mixed with garlic-infused cream, labneh, chives, dill and plenty of black pepper. Either way, these potatoes are delish!
Both of these grilled potato recipes can be cooked in under 30 minutes, so you can make them while the turkey is resting. Continue reading for the recipes!
First, let’s talk about ingredients. I recently found these creamer potatoes at the market, and I think they’re perfect for these recipes. Creamer potatoes are Yukon Golds that have been harvested earlier, so they’re smaller and more tender. Their size is great for grilling because you can fully cook them without the worry about burning the outside.
The other special ingredient here is labneh, a thick Middle Eastern yogurt I’ve been obsessed with labneh this year because it’s rich, creamy and so tangy. It really elevates these smashed potatoes. If you can’t find labneh, you can use sour cream instead!
Now, on to the grill.
To prepare the grill for these recipes, you create a small mound of Kingsford Original Charcoal briquets (a staple in our backyard) in the center of the grill. To ignite the briquets, I’d recommend using a chimney (learn how here). As the briquets heat up and burn, the edges will turn light gray. Once most of the briquets are gray around the edges, you’re ready to cook!
You then put on the grill grate to let it warm up, and clean it once it’s hot. Normally, I would oil the grill grate, but for these recipes, the potatoes cook in a foil packet, so it’s not needed. You cook the potatoes directly over the heat until tender (test by inserting a knife into a potato). I like to flip the packet halfway through to ensure that the potatoes are cooking evenly. At this point, the potatoes are ready to be finished in either of the methods outlined below!
If you plan on making these for Thanksgiving, you can grill the potatoes while the turkey is resting to ensure that they are hot and fresh right before serving. Just make sure you light the grill 30 minutes before you want to cook the potatoes to give the briquets enough time to heat up. For the smashed potato recipe, you can also prepare the garlic cream in advance and just warm it up right before mixing.
One of the things I love most about Thanksgiving is leftovers, and these grilled potatoes are so good the next day. Try dicing up some of the whole potatoes and cooking them into a hash along with leftover turkey and stuffing. Put a fried egg on top and you’ve got a satisfying Black Friday breakfast!
Grilled Potatoes with Garlic and Herbs
Ingredients
- 2 pounds small-ish potatoes, scrubbed (I used creamer potatoes here)
- 6 fat garlic cloves
- 3 tablespoons unsalted butter, melted
- Kosher salt
- Freshly ground black pepper
- 1 sprig rosemary
- 3 sprigs thyme
- 2 tablespoons chopped parsley, for sprinkling
Instructions
- Preheat a charcoal grill to medium-high heat.
- Place potatoes and garlic in a large bowl, and drizzle melted butter. Season with a few pinches of kosher salt and several turns of black pepper, tossing to combine. Tip out potatoes and garlic on to the center of a large sheet of aluminum foil. Scatter rosemary and thyme sprigs over top. Place an equal-sized sheet of foil on top and tightly seal the edges.
- Carefully place the foil packet directly over the heat, cover the grill and cook for 10 minutes. Try to maintain a temperature of 400°F inside the grill. Carefully flip the foil packet, and continue to cook until the potatoes are very tender (about 10 to 15 minutes more).
- Open the foil packet and transfer potatoes to a serving bowl. Season to taste with additional salt and pepper, then top with chopped parsley.
Smashed Grilled Potatoes with Garlic, Labneh, and Herbs
Ingredients
- 2 pounds small-ish potatoes, scrubbed (I used creamer potatoes here)
- 3 tablespoons unsalted butter, melted
- Kosher salt
- Freshly ground black pepper
- 1 cup heavy cream
- 3 garlic cloves, smashed
- 1/2 cup labneh (or sour cream)
- 1/4 cup finely chopped chives, divided
- 3 tablespoons finely chopped dill, divided
Instructions
- Preheat a charcoal grill to medium-high heat.
- Place potatoes in a large bowl, and drizzle melted butter. Season with a few pinches of kosher salt and several turns of black pepper, tossing to combine. Tip out potatoes on to the center of a large sheet of aluminum foil. Place an equal-sized sheet of foil on top and tightly seal the edges.
- Carefully place the foil packet directly over the heat, cover the grill and cook for 10 minutes. Try to maintain a temperature of 400°F inside the grill. Carefully flip the foil packet, and continue to cook until the potatoes are very tender (about 10 to 15 minutes more).
- While the potatoes are cooking, bring cream and garlic to a simmer in a small saucepan over medium heat. Reduce heat to maintain a simmer, and cook until the cream has thickened a bit (about 10 minutes), stirring occasionally. Keep a watchful eye here, because the cream can boil over. Season to taste with salt and a lot of black pepper. Take the cream off the heat, strain out the garlic and set aside. Rewarm before adding to the potatoes if needed.
- Open the foil packet, place potatoes on a cutting board, and using the bottom of a glass or small bowl, gently smash each of the potatoes. Place smashed potatoes in a large bowl, then add warm cream, labneh, 2 tablespoons chopped chives and 2 tablespoons chopped dill, gently mixing to combine. The texture should be on the rustic side. Season to taste with salt and pepper, then top with remaining herbs and bit more black pepper.
I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!
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